Shepherd’s Pie made with ground beef

Ingredients

For the Creamy Mashed Potato Topping:

• Russet or Yukon Gold Potatoes: 3 lbs (approx. 1.4 kg), peeled and cut into 2-inch chunks (Yukon Golds provide a naturally buttery flavor and texture).
• Unsalted Butter: 6 tablespoons, softened or melted.
• Whole Milk or Heavy Cream: ½ cup, warmed (warm milk prevents the potatoes from becoming gummy).
• Sour Cream: 2 tablespoons (for an extra velvety texture and subtle tang).
• Egg Yolk: 1 large (optional, helps the topping achieve a gorgeous golden brown finish under the broiler).
• Salt: 1 teaspoon (or to taste).
• Black Pepper: ¼ teaspoon.
• Garlic Powder: ½ teaspoon (optional, for a hint of savory depth).
• Cheddar Cheese: ½ cup freshly shredded sharp cheddar (optional, sprinkled on top for a crisp cheese crust).

For the Ground Beef Filling & Gravy:

• Lean Ground Beef (85/15): 2 lbs.
• Olive Oil or Vegetable Oil: 1 tablespoon.
• Yellow Onion: 1 large, finely diced.
• Carrots: 3 medium, peeled and diced.
• Celery: 2 stalks, diced.
• Garlic: 4 cloves, minced.
• All-Purpose Flour: 3 tablespoons (acts as the thickener for your rich gravy).
• Tomato Paste: 2 tablespoons.
• Beef Broth (Low Sodium): 1 ½ cups.
• Worcestershire Sauce: 2 tablespoons.
• Dry Red Wine: ¼ cup (optional, adds a wonderful depth of flavor; can be substituted with extra beef broth).
• Frozen Peas: 1 cup.
• Frozen Corn: 1 cup.
• Fresh Thyme: 1 tablespoon chopped (or 1 teaspoon dried thyme).
• Fresh Rosemary: 1 teaspoon finely chopped.
• Salt & Freshly Ground Black Pepper: To taste.
• Unsalted Butter: 2 tablespoons (for finishing the gravy).

Instructions

Step 1: Prepare the Mashed Potato Topping

1. Boil the Potatoes: Place your peeled and cubed potatoes into a large pot and cover them generously with cold, salted water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently for 15 to 20 minutes, or until the potatoes are easily pierced through with a fork.
2. Drain and Mash: Drain the potatoes thoroughly in a colander. Return them to the warm pot (letting any residual moisture steam away for 1–2 minutes).
3. Incorporate Dairy & Seasonings: Add the 6 tablespoons of butter, warm milk, sour cream, salt, pepper, and garlic powder. Using a potato masher or an electric hand mixer, whip the potatoes until smooth, fluffy, and completely free of lumps. Gently fold in the egg yolk if using. Set aside and cover to keep warm.

Step 2: Brown the Ground Beef and Aromatics

1. Sear the Beef: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until the meat is thoroughly browned and no longer pink (about 6–8 minutes). Drain off excess grease if necessary, leaving about 2 tablespoons in the pan for flavor.
2. Sauté the Vegetables: Add the diced onions, carrots, and celery to the beef. Cook for 6 to 8 minutes, stirring frequently, until the vegetables have softened and the onions are translucent and fragrant.
3. Add Garlic and Herbs: Stir in the minced garlic, chopped thyme, and rosemary. Cook for about 1 minute until fragrant, making sure not to burn the garlic.

Step 3: Build the Rich Gravy

1. Create the Roux Base: Stir the tomato paste directly into the meat and vegetable mixture, cooking for 1–2 minutes to remove its raw edge. Sprinkle the all-purpose flour evenly over everything. Stir continuously for 1 to 2 minutes to cook out the flour taste.
2. Deglaze and Simmer: Pour in the red wine (if using) to scrape up any delicious browned bits stuck to the bottom of the pan. Next, slowly pour in the beef broth and Worcestershire sauce, stirring constantly to prevent lumps from forming.
3. Thicken and Add Veggies: Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook for 8 to 10 minutes until the gravy thickens into a glossy, rich sauce. Stir in the frozen peas and corn, cooking for just 2 more minutes until heated through. Taste the filling and season with additional salt and pepper as needed. Remove from heat and stir in the final 2 tablespoons of butter for a glossy finish.

Step 4: Assemble the Shepherd’s Pie

1. Preheat Your Oven: Preheat your oven to 400°F (200°C).
2. Layer the Filling: Transfer the prepared ground beef and vegetable gravy mixture into a greased 9×13-inch baking dish (or a similarly sized deep casserole dish), spreading it out into an even layer.
3. Add the Potato Blanket: Spoon dollops of the warm mashed potatoes evenly over the hot beef filling. Using a spatula or the back of a spoon, gently spread the potatoes to seal the edges completely (this prevents the gravy from bubbling up and spilling over during baking).
4. Create Texture: Take the tines of a fork and lightly drag them across the top of the potatoes to create ridges and peaks. These ridges will catch the heat and turn a stunning golden brown in the oven. If desired, sprinkle the optional shredded cheddar cheese over the top.

Step 5: Bake and Broil

1. Bake: Place the baking dish on a rimmed baking sheet (to catch any potential bubbling spills) and bake in the preheated oven at 400°F (200°C) for 25 to 30 minutes, or until the filling is bubbling hot around the edges.
2. Broil for Crispness: Switch your oven to broil (high) for the last 3 to 5 minutes of cooking time. Watch it closely to ensure the potato peaks turn a gorgeous, toasted golden brown without burning.
3. Rest and Serve: Remove the Shepherd’s Pie from the oven and let it rest for 15 to 20 minutes before serving. This crucial resting period allows the rich gravy to settle and thicken slightly, ensuring your slices or scoops hold their shape on the plate rather than running loose.

Nutrition

Calories: ~485 kcal · Protein: 30g · Fat: 22g Saturated Fat: 10g · Carbohydrates: 42g Dietary · Saturated Fat: 10g Cholesterol: 95mg · Fiber: 6g · Sugar: 6g · Sodium: 680mg