Ultimate Shepherd's Pie Recipe for Cozy Nights In
This shepherd's pie recipe is the ultimate comfort food, featuring savory beef, tender vegetables, and creamy mashed potatoes, perfect for cozy nights in.
Equipment
- - Skillet
- Pot
- - Baking pan
Ingredients
For the Mashed Potatoes
- 2 pounds Russet Potatoes peeled and sliced to ½" thick
- 1 teaspoon Kosher Salt
- ½ cup Half-and-Half substitute with milk for lighter texture
- 4 tablespoons Unsalted Butter can be replaced with olive oil for vegan option
- ¼ cup Fresh Parsley can swap with thyme or chives
For the Filling
- 1 pound Ground Beef can swap for turkey or mushrooms
- 1 large Yellow Onion can use shallots for milder flavor
- 2 medium Carrots can replace with corn or peas
- 2 cloves Garlic can use garlic powder
- 1 tablespoon Fresh Rosemary dried rosemary can substitute
- 1 teaspoon Fresh Thyme Italian seasoning works as alternative
- 2 tablespoons Tomato Paste in a pinch, ketchup can be used
- ½ cup Red Wine omit if preferred
- 1 cup Low-Sodium Beef Broth vegetable broth for vegetarian option
- 1 tablespoon Worcestershire Sauce soy sauce can be used for twist
- 2 tablespoons All-Purpose Flour can use cornstarch for gluten-free
- 1 cup Frozen Corn & Peas fresh alternatives in season
For the Topping
- ¼ cup Grated Parmesan omit for dairy-free option
Instructions
Making Shepherd's Pie
- Boil the peeled and sliced russet potatoes in salted water until fork-tender, about 15 minutes. Drain well to remove excess moisture and set aside.
- In the same pot, add unsalted butter and half-and-half to the drained potatoes. Mash until smooth, then fold in chopped parsley, salt, and pepper for added flavor.
- Heat a skillet over medium-high heat, then sauté the ground beef until browned. Remove from heat and drain excess fat while reserving a bit of the drippings for flavor.
- In the same skillet, cook diced yellow onions and carrots until softened—about 5-7 minutes. Add minced garlic, fresh rosemary, and thyme, cooking until fragrant.
- Return the beef to the skillet. Mix in tomato paste and red wine, cooking to reduce slightly. Stir in low-sodium beef broth and Worcestershire sauce, thickening with all-purpose flour. Finally, fold in frozen corn and peas.
- Spread the savory beef and vegetable mixture evenly in a baking pan. Top with the creamy mashed potatoes, spreading it out, and sprinkle with grated Parmesan for a golden finish.
- Preheat your oven to 400°F (200°C) and bake the pie for approximately 25 minutes. Once bubbling, switch to broil for 2 minutes until the topping is beautifully golden. Let rest before serving.
Notes
Garnish with extra fresh parsley for a pop of color. Ensure potatoes are fully cooked for best texture.