Shepherd’s Pie

Why Make This Recipe

Shepherd’s Pie is a comforting dish that brings warmth to any dinner table. It’s filled with ground beef and vegetables, topped with creamy mashed potatoes, making it a complete meal packed with flavor. This dish is perfect for family gatherings or a cozy night in. Plus, it’s an easy way to use up any vegetables you have on hand!

How to Make Shepherd’s Pie

Ingredients:

• 1 lb ground beef
• 1 white onion
• 2 medium carrots
• 2 celery sticks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 and 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 cup frozen peas
• 1/2 cup corn
• 4 medium russet potatoes
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 cup parmesan cheese
• Salt & pepper to taste
• Parsley (for topping)

Directions:

1. Start your prep by dicing the onion, carrots, and celery into small pieces. Mince the garlic finely. Peel and cut the potatoes into medium-sized pieces.
2. Get a large pot with salted water ready to boil.
3. After prep, add the ground beef to a large pan on medium heat. Cook until it’s browned and no pink remains. Then, add in the onion, carrots, and celery. Cook for another 5-7 minutes until softened.
4. Add in the garlic and tomato paste. Cook for another 1-2 minutes until fragrant.
5. Deglaze with the red wine and let it simmer for 1-2 minutes to cook off the alcohol.
6. Next, add the beef broth, Worcestershire sauce, and bay leaf. Simmer on low for about 10 minutes.
7. While the meat simmers, add your potatoes to the boiling salted water and cook until fork-tender.
8. Once the meat has simmered, add the frozen peas and corn. Taste test and add salt and pepper as you like. Remove from heat and set aside.
9. Preheat the oven to 400°F (200°C).
10. When the potatoes are fork-tender, strain the water. Run the potatoes through a potato ricer, then add the heavy cream, butter, and half of the parmesan cheese (the rest will go on top). Mix well.
11. In your baking dish, layer the beef mixture on the bottom and the mashed potatoes on top. Press the potatoes to the sides to create a seal and avoid any mess while baking.
12. Use a fork to create lines on top of the potatoes. Sprinkle the remaining parmesan cheese on top.
13. Bake uncovered in the oven for 30 minutes.
14. Top with fresh parsley and enjoy!

How to Serve Shepherd’s Pie

Shepherd’s Pie is best served hot and fresh out of the oven. You can enjoy it on its own or pair it with a side salad for a light meal. A glass of red wine pairs nicely too!

How to Store Shepherd’s Pie

If you have leftovers, let them cool completely, then cover the dish with plastic wrap or foil. Store it in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to cover it well to prevent freezer burn.

Tips to Make Shepherd’s Pie

• Feel free to add more vegetables like green beans or corn for extra nutrition.
• For a richer flavor, use beef broth instead of water when boiling the potatoes.
• You can also use ground lamb instead of beef for a traditional shepherd’s pie.

Variation

You can easily make a vegetarian version by swapping the meat with lentils or mushrooms. Also, using vegetable broth in place of beef broth keeps it meat-free.

FAQs

1. Can I make Shepherd’s Pie in advance?
   Yes, you can prepare it a day ahead. Just assemble it and keep it in the fridge until you’re ready to bake.

2. Can I freeze Shepherd’s Pie?
   Yes, Shepherd’s Pie freezes well. Just make sure it’s completely cooled before wrapping and storing.

3. What can I serve with Shepherd’s Pie?
   You can serve it with a side salad or some crusty bread for dipping.

Shepherd’s Pie

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Meat

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Description

A comforting dish filled with ground beef and vegetables, topped with creamy mashed potatoes, ideal for family gatherings and cozy nights in.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 white onion
• 2 medium carrots
• 2 celery sticks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 and 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1/2 cup frozen peas
• 1/2 cup corn
• 4 medium russet potatoes
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 cup parmesan cheese
• Salt & pepper to taste
• Parsley (for topping)

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Instructions

1. Dice the onion, carrots, and celery into small pieces. Mince the garlic. Peel and cut the potatoes into medium-sized pieces.
2. Get a large pot with salted water ready to boil.
3. Add the ground beef to a large pan on medium heat. Cook until browned.
4. Add in the onion, carrots, and celery. Cook for another 5-7 minutes until softened.
5. Add the garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
6. Deglaze with the red wine and simmer for 1-2 minutes.
7. Add the beef broth, Worcestershire sauce, and bay leaf. Simmer on low for about 10 minutes.
8. While the meat simmers, cook the potatoes in boiling salted water until fork-tender.
9. Add the frozen peas and corn to the meat mixture, season with salt and pepper, and remove from heat.
10. Preheat the oven to 400°F (200°C).
11. Strain the potatoes and run them through a potato ricer. Add the heavy cream, butter, and half of the parmesan cheese, mixing well.
12. In a baking dish, layer the beef mixture on the bottom and the mashed potatoes on top, creating a seal.
13. Create lines on top with a fork and sprinkle the remaining parmesan cheese.
14. Bake uncovered for 30 minutes.
15. Top with fresh parsley and serve hot.

Notes

Great leftovers! Store in the refrigerator for up to 3-4 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Shepherd's Pie, Comfort Food, Ground Beef, Potatoes