Ingredients
For the Potato Topping:
2 lbs russet potatoes, peeled and cut into 1” thick pieces
3/4 cup heavy whipping cream, warm
1/2 tsp fine sea salt
1/4 cup parmesan cheese, shredded
1 large egg, lightly beaten
2 Tbsp unsalted butter, melted to brush the top
1 Tbsp parsley or chives, chopped, to garnish the top
For the Pie Filling:
1 Tbsp olive oil
1 lb lean ground beef or ground lamb
1 1/2 tsp salt, divided, or added to taste
1/2 tsp black pepper, plus more to taste
1 medium yellow onion, finely chopped (1 cup)
2 garlic cloves, minced
2 Tbsp all-purpose flour
1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon
1 cup beef broth or chicken broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 cups frozen vegetables of choice, peas, carrots, and corn
Instructions
How to Make Potatoes:
Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish.
Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
