Beef Shepherd's Pie
This recipe creates a comforting beef Shepherd's Pie by simmering ground beef and vegetables in a rich sauce, topping it with fluffy mashed potatoes, and baking until golden brown and bubbling. It's an easy, hearty main course perfect for a satisfying meal.
Equipment
- 1 Large Skillet For cooking the meat and vegetable filling.
- 1 2-quart Oval Casserole Dish For assembling and baking the pie.
- 1 Cutting Board
- 1 Chef's knife
- 1 Spoon For spreading mashed potatoes.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium onion diced
- 3 medium carrots peeled and sliced
- 1 rib celery sliced
- 1/2 pound cremini mushrooms quartered
- 2 cloves garlic minced
- 1 tablespoon kosher salt
- 3/4 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 pound ground beef
- 1/4 cup canned low sodium beef broth
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 4 cups Mashed Potatoes recipe follows
- 1/4 cup grated Parmesan optional
- 1 1/2 pounds russet potatoes peeled quartered
- 2 teaspoons kosher salt plus more for seasoning
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.
- Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Notes
Ensure vegetables are cooked down and tender before adding the tomato paste; this builds foundational flavor. Cook the tomato paste until it darkens and turns 'brick red' - this process caramelizes the sugars and deepens the savory notes significantly. Don't overcrowd the skillet when browning the beef; cook in batches if necessary to achieve a nice sear rather than steaming. Allowing the pie to rest for 10 minutes after baking is crucial; it lets the juices settle and prevents the filling from running when sliced, resulting in cleaner portions.