Description
Classic Shepherd’s Pie is a comforting casserole made with a rich meat sauce of ground beef or lamb and vegetables, topped with creamy mashed potatoes and baked until golden. This traditional British dish combines tender mashed potatoes with a flavorful meat and vegetable filling, making it perfect for a hearty family meal.
Ingredients
Scale
For the Mashed Potatoes:
- 3 1/2 pounds (1.6 kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
- Kosher salt, to taste
- 6 tablespoons (85 g) unsalted butter, cubed
For the Meat Sauce:
- 1 1/2 cups (360 ml) homemade or store-bought low-sodium chicken stock
- 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14 g)
- 2 tablespoons (30 ml) vegetable oil
- 2 1/2 pounds (1 kg) ground beef or lamb, or some combination
- 1 large yellow onion (about 14 ounces; 400 g), diced
- 3 medium carrots (about 8 ounces; 225 g), diced
- 2 ribs celery (about 4 ounces; 110 g), diced
- 2 medium cloves garlic, minced
- 2 tablespoons (30 ml) tomato paste
- 1 cup (240 ml) dry red wine
- 2 sprigs thyme
- 1 bay leaf
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Marmite (optional)
- 2 tablespoons (15 g) all-purpose flour
- 8 ounces (225 g) frozen peas
- Kosher salt and freshly ground black pepper, to taste
To Assemble:
- 1 1/2 cups (360 ml) heavy cream
- Grated Parmigiano-Reggiano cheese, for topping (optional)
Instructions
- Prepare the Mashed Potatoes: Rinse the cubed potatoes under cold water until water runs clear. Place them in a large saucepan, cover with cold salted water (salted until almost as salty as the sea) by at least 2 inches, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender and can be easily pierced with a knife, about 10 to 15 minutes. Drain and rinse with hot water for 30 seconds. Mash potatoes with butter until smooth, then press plastic wrap against the surface to prevent skin from forming. Set aside.
- Prepare the Meat Sauce: Sprinkle gelatin over chicken stock and set aside. Heat vegetable oil in a large Dutch oven over high heat until shimmering. Add half of the ground meat and brown, stirring and breaking up the meat with a masher or whisk for 6 to 8 minutes. Add remaining meat and cook an additional 3 minutes, breaking up to small bits. Drain excess fat if needed, leaving a few tablespoons. Add diced onion, carrots, celery, and minced garlic, cooking until just beginning to soften, about 4 minutes.
- Add Flavorings to Meat Sauce: Stir in tomato paste and cook for 1 minute. Add red wine and simmer until almost evaporated. Add the prepared chicken stock with gelatin, thyme sprigs, bay leaf, Worcestershire sauce, and optional Marmite. Sprinkle flour over meat and stir in. Simmer on low heat, stirring occasionally, until sauce thickens and reduces, about 20 minutes. Remove thyme and bay leaf. Stir in frozen peas and season with salt and pepper.
- Assemble and Bake the Shepherd’s Pie: Preheat oven to 425°F (220°C) and adjust rack to center position. Heat heavy cream in a saucepan until simmering, then gently stir into mashed potatoes. Season potatoes with salt and pepper. Place a 9- by 13-inch baking dish on a foil-lined rimmed baking sheet. Spread the meat sauce evenly, filling the dish halfway or slightly less. Top with mashed potatoes, spreading to cover completely. Use a spatula to create a dappled pattern on the surface. Sprinkle grated Parmigiano-Reggiano cheese on top if desired.
- Bake and Finish: Bake in the preheated oven for about 20 minutes until the top is browned and the casserole is heated through. For deeper browning, place under a broiler about 6 inches from heat for a few moments, watching closely to prevent burning. Let stand for 15 to 20 minutes before serving.
Notes
- Lamb is the traditional meat used in shepherd’s pie, but beef or a combination of both can be used for a milder flavor.
- Casserole can be assembled up to 2 days ahead, wrapped tightly with plastic wrap and refrigerated. Reheat in a 350°F (180°C) oven for about 35 minutes before browning the top under the broiler.
- Use low-sodium chicken stock to control salt levels in the dish.
- Marmite provides an optional depth of flavor but can be omitted.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 610 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 110 mg
