Perfect Shepherd's Pie
- PREP 15min
- COOK 50min
- TOTAL 1hrs 5min
There are few dishes as cozy and comforting as traditional shepherd’s pie! My favorite part of this recipe is the savory gravy, which works beautifully with the fluffy mashed potatoes piled on top. If possible, use English or Irish cheddar for the potatoes!
You Will Need
1 tablespoon olive oil
1 pound lean ground beef or ground lamb (450g)
1 medium onion, chopped
2 medium carrots, 1 cup chopped
1 tablespoon all-purpose flour
1 ½ teaspoons garlic powder
2 teaspoons dried thyme
2 tablespoons tomato paste
1 ½ cups beef broth, chicken stock, or veggie broth (355ml)
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 cup frozen peas (160g)
2 pounds russet potatoes (907g)
8 tablespoons butter (113g)
⅔ cup whole milk (160ml)
1 cup grated sharp cheddar cheese (113g)
¾ teaspoon fine sea salt, plus more to taste
Black pepper, to taste
Directions
1Prepare oven and dish: Preheat the oven to 350°F (180°C). Use convection if your oven has it. If you have a large cast-iron skillet (at least 10 inches wide), use it. You can make the beef mixture on the stove and then assemble and bake everything in the same pan. If you do not have an oven-safe skillet, use a large skillet, then assemble in a 9×9-inch casserole dish.
2Cook the potatoes: Peel the potatoes and cut them into pieces roughly the size of golf balls. Heavily salt a large pot of water, add the potatoes, and bring to a boil. Cook until tender, 15 to 20 minutes.
3Heat milk: Meanwhile, heat the butter and milk in a medium saucepan and keep warm.
4Make the mashed potatoes: Drain potatoes through a colander, then use a food mill or potato ricer to get them back into the pot (or add them and then mash them with a potato masher). Pour the hot milk into the potatoes and mix. Add the cheese and mix to combine. Season to taste with salt. I start with ¼ teaspoon salt and go from there. Keep the potatoes warm while you make the filling.
5Brown the meat: In a large cast-iron skillet (10-inch), heat the olive oil over medium heat. Add the ground beef (or lamb) and brown, breaking it into crumbles. Use a slotted spoon to transfer the meat to a bowl and place the skillet back over the heat.
6Make the gravy: Add the onion and carrots and cook, occasionally stirring with a wooden spoon, for 5 minutes. Sprinkle in the flour, then stir until smooth. Add garlic powder, dried thyme, and tomato paste, and cook, stirring around the pan for 30 seconds.
7Make the filling: Pour in the broth and Worcestershire sauce, then add the browned meat with all the juices back to the skillet. Bring to a simmer and cook until it forms a nice thick gravy, 3 to 5 minutes. Turn off the heat and stir in the peas. Then, season to taste with salt (¼ teaspoon to ½ teaspoon) and a generous pinch of pepper.
8Bake: If using a baking dish, transfer the meat and gravy to it. Or, if your skillet is oven-safe and at least 10 inches wide, you can assemble and bake this in it.
9Spread the warm mashed potatoes over the filling, spreading evenly and making sure it covers all the way to the edges. Then, bake on a sheet pan for 25 minutes, turning halfway (the sheet pan catches any drips over the sides). The filling should be hot and bubbly, and the top beginning to turn golden brown. Let rest 5 to 10 minutes before serving.
Adam and Joanne's Tips
- Leftovers: Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- Make ahead: Spread the filling in your oven-safe baking dish and top with the mashed potatoes, sealing the edges. Keep covered tightly in the fridge for up to 2 days. Remove from the refrigerator, uncover, preheat your oven, and then bake until heated through.
- Freezing: Cover the assembled pie with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
- Ground meat: I prefer lean ground beef (85/15). If your meat has more fat and renders a lot of fat in the skillet, you can drain some of it before making the gravy.
- The nutrition facts provided below are estimates. We used ground beef (90/10) in the calculations.