Ultimate Shepherd's Pie Recipe for Cozy Nights In
This shepherd's pie recipe is the ultimate comfort food, perfect for cozy nights with rich flavors and a warming feel.
Equipment
- - Pot
- - Skillet
- - Baking dish
Ingredients
For the Mashed Potatoes
- 3 pounds Russet Potatoes Ideal for a creamy mash
- 1 tablespoon Kosher Salt Adjust to taste
- 1 cup Half-and-Half Substitute with heavy cream or whole milk for richer flavor
- 1/2 cup Unsalted Butter Can use olive oil for a dairy-free option
- 1/4 cup Chopped Fresh Parsley Chives can be a substitute
- 1 teaspoon Freshly Ground Black Pepper Adjust to taste
For the Beef Filling
- 2 tablespoons Canola Oil High-heat substitute of olive oil
- 1 pound Lean Ground Beef Can substitute with lamb or turkey
- 1 medium Yellow Onion Shallots can be used for a milder flavor
- 2 medium Carrots Frozen peas can be used instead
- 3 cloves Chopped Garlic Garlic powder can be used as an alternative
- 1 tablespoon Chopped Fresh Rosemary 1 teaspoon of dried can be used
- 1 tablespoon Chopped Fresh Thyme 1 teaspoon of dried can be used
- 2 tablespoons Tomato Paste Can be omitted if desired
- 1 cup Dry Red Wine Use beef broth for a non-alcoholic version
- 1 cup Low-Sodium Beef Broth Vegetable broth for vegetarian option
- 1 tablespoon Worcestershire Sauce Can be swapped with soy sauce
- 1/4 cup All-Purpose Flour Use cornstarch for gluten-free option
- 1 cup Frozen Corn and Peas Mixed frozen vegetables can also work
- 1/4 cup Grated Parmesan Cheddar cheese can substitute for a different flavor
Instructions
Preparation Steps
- Boil peeled and sliced russet potatoes in a pot of salted water for about 15 minutes, until fork-tender. Drain and set aside to steam off excess moisture.
- In the same pot, melt unsalted butter with half-and-half over low heat, add the drained potatoes and mash until smooth. Mix in chopped parsley, and season with salt and pepper.
- Heat canola oil in a skillet over medium heat, brown the lean ground beef, seasoning it with salt and pepper. Drain excess fat.
- Add diced yellow onion and medium carrots to the beef drippings; sauté until softened, about 5 minutes. Stir in garlic, rosemary, and thyme.
- Mix in tomato paste and pour in red wine, allowing it to reduce for a few minutes. Stir in beef broth, Worcestershire sauce, and whisk in flour. Add in corn and peas.
- Spread beef mixture in a baking dish and top with mashed potatoes, smoothing out evenly. Sprinkle grated Parmesan on top.
- Preheat oven to 400°F. Bake for 25 minutes until bubbling, then broil for 2-3 minutes to brown. Let cool for 10 minutes before serving.
Notes
Optional: Serve with a simple green salad or crusty bread for a complete meal.