Shepherd’s Pie
This is my take on a classic Shepherd’s Pie—the French Hachis Parmentier. It’s all about tender beef cooked with herbs, covered in a layer of buttery mashed potatoes, and baked until the top turns golden and crisp.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.2 lb potatoes
- 3.5 oz milk
- 3.5 oz butter
- salt (to taste)
- 2 onions (finely chopped)
- 5 garlic cloves (minced)
- 1 tbsp olive oil
- 0.5 oz butter
- 1.75 lb ground beef
- 6.8 oz beef stock
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 1 tsp fresh thyme
- salt and pepper (to taste)
- 2 oz breadcrumbs
Instructions
- 1
Peel and cut potatoes into chunks. Boil in salted water for about 20 minutes until soft. Drain, then mash with milk and butter. Season with salt.
- 2
Heat olive oil and butter in a large pan. Add onions and garlic, cook until soft and lightly golden.
- 3
Add ground beef, cook until browned, breaking apart with a spoon.
- 4
Pour in beef stock, add parsley, thyme, and tarragon. Season with salt and pepper. Simmer for 10 minutes until liquid reduces slightly.
- 5
Preheat the oven to 375°F (190°C).
- 6
In a baking dish, spread meat filling evenly. Top with mashed potatoes, spreading smoothly.
- 7
Sprinkle breadcrumbs evenly over the top.
- 8
Bake for 15 minutes or until golden and slightly crispy. Rest a few minutes before serving.