Shepherd's Pie
This hearty casserole epitomizes mouthwatering comfort food. Savory meat and vegetables simmered in a rich gravy, topped with buttery, creamy mashed potatoes, and baked until golden and slightly crispy. It's so soul-satisfying that my family requests this super easy recipe on a regular rotation.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ pounds (680g) russet potatoes, (peeled and cubed)
- Salt ((to season boiled potatoes))
- 1-2 tablespoons (15-30ml) whole milk
- 4 tablespoons (56g) unsalted butter
- ⅓ cup (77g) sour cream
- Salt and pepper to taste
- 2 tablespoons (30ml) canola oil
- 1½ pounds (680g) lean ground beef
- 2 teaspoons (1.6g) fresh thyme
- 1-2 bay leaves
- 1 medium carrot, (diced (about ½ cup))
- 1 stalk celery, (diced (about ½ cup))
- 1 medium onion, (diced (about 1 cup))
- 1 tablespoon (8g) garlic, (minced)
- 1 cup (240ml) red wine
- 3-4 tablespoons (48-64g) tomato paste
- 2 tablespoons (20g) flour
- 1 tablespoon (15ml) Worcestershire sauce
- 1 cup (240ml) beef broth
- 1 teaspoon (2g) bouillon, (beef or chicken (optional))
- 1 cup (150g) frozen sweet peas, (rinsed and drained)
- 1 cup (165g) frozen sweet corn kernels, (rinsed and drained)
- Salt and pepper to taste
- Parsley to garnish
Instructions
- 1
Rinse the potatoes under cold water and transfer them to a large saucepan. Add cold water. It should cover the potatoes by at least 3 inches.
- 2
Season with a generous amount of salt. Bring it to a boil over high heat. Once the water reaches a rolling boil, turn down the heat to medium and simmer the potatoes until they're tender – 12-15 minutes.
- 3
Drain the potatoes, rinse them with hot water, and transfer them to a large mixing bowl.
- 4
Use a potato masher or a hand mixer to combine the boiled potatoes with the milk, butter, sour cream, salt, and pepper until it's nice and creamy. Set aside.
- 5
Heat the oil in a large cast-iron skillet over high heat. Add the ground meat and brown for 6-8 minutes, breaking it into bits so it doesn't form large chunks. Remove any grease from the beef using a spoon or ladle.
- 6
Add the thyme, bay leaf, carrot, celery, onions, and garlic to the skillet and stir to combine for 4-6 minutes, until the ingredients start to soften.
- 7
Decrease the heat to medium and add the red wine and tomato paste. Simmer on low until most of the liquid has evaporated.
- 8
Add flour, Worcestershire sauce, beef broth, and (optionally) beef or chicken bouillon.
- 9
Bring the mixture to a simmer, then set the heat to low, stirring occasionally until the sauce has thickened slightly, 10-15 minutes.
- 10
Add the peas and corn and stir until thoroughly combined and heated through. Season it with salt and pepper and set aside.
- 11
Preheat the oven to 425°F/218℃. Spray a generous amount of nonstick coating on a 9x13 casserole dish.
- 12
Add the meat filling. Top with the mashed potatoes and spread them out evenly using a spatula until the entire dish is covered.
- 13
Transfer the dish to the oven and bake until the potatoes start to brown slightly around the edges (18-20 minutes).
- 14
Let the dish cool for about 10 minutes before serving. If desired, sprinkle with parsley to garnish.