Best Shepherd's Pie Recipe
Comfort Food
Dinner
Our best-ever shepherd's pie recipe—made American-style with ground beef—is hearty, comforting, and affordable for any chilly fall dinners or holiday potlucks.
Ingredients
- 2 lb. russet potatoes, peeled, sliced 1/2" thick
- Kosher salt
- 2/3 cup half-and-half
- 4 Tbsp. unsalted butter
- 2 Tbsp. chopped fresh parsley, divided
- Freshly ground black pepper
- 1 Tbsp. canola oil
- 2 lb. lean ground beef
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled, chopped
- 3 cloves garlic, chopped
- 2 tsp. chopped fresh rosemary
- 2 tsp. chopped fresh thyme
- 3 Tbsp. tomato paste
- 1/2 cup dry red wine, such as Cabernet Sauvignon
- 1 cup low-sodium beef broth
- 3 Tbsp. Worcestershire sauce
- Cooking spray
- 3 Tbsp. all-purpose flour
- 1 cup frozen corn
- 1 cup frozen peas
Created by: David
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Instructions
- Preheat oven to 400°. In a medium saucepan, cover potatoes with water by 1/2"; season with 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain potatoes; set aside in colander. In same pot over medium-low heat, cook half-and-half and butter, stirring until butter is melted. Return potatoes to pot. Mash potatoes with a potato masher or a fork. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat. Meanwhile, in a large skillet over medium-high heat, heat oil. Add beef; season with 2 teaspoons salt and 1/2 teaspoon pepper. Break up beef with a wooden spoon and cook until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons beef drippings. In same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in corn and peas. Pour beef mixture into a 13" x 9" pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over beef mixture. Sprinkle with Parmesan; season with a pinch of pepper. Bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven. Place a rack in upper third of oven and turn broiler to high. Broil until top begins to brown, 1 to 2 minutes. Sprinkle with remaining 1 tablespoon parsley. Let cool 10 minutes before serving.