Spicy Umami Beef & Kimchi Shepherd's Pie
Spicy Umami Beef & Kimchi Shepherd's Pie
Ingredients
For the Umami Beef & Kimchi Filling
- 1 pound ground beef, lean
- 1 tablespoon neutral oil, such as canola or vegetable
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, medium, finely diced
- 4 ounces shiitake mushrooms, sliced
- 2 tablespoons gochujang
- 1 tablespoon red miso paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon fish sauce
- 1 cup kimchi, chopped, squeezed of excess liquid
- 2 scallions, chopped, white and green parts separated
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Gochujang Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk, warm
- 1 tablespoon gochujang
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
- 2 scallions, green parts, thinly sliced
For Garnish (Optional)
- 1 tablespoon toasted sesame seeds
- 1 scallions, green parts, thinly sliced
Instructions
- 1
Prepare Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Brown Beef & Aromatics: While potatoes cook, heat neutral oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until deeply browned and crispy. This deep browning is crucial for flavor. Drain off most excess fat, leaving about 1 tablespoon in the pan. Add diced yellow onion, carrots, and the white parts of the scallions. Sauté for 5-7 minutes until vegetables soften. Add minced garlic and grated ginger, cook for 1 more minute until fragrant.
⏱️ 10 min
- 3
Build Umami Base: Stir in sliced shiitake mushrooms and cook for 3-4 minutes until they release their moisture and start to brown. Push ingredients to one side of the pan, add gochujang and red miso paste to the empty space, and cook for 1 minute, stirring the pastes to 'bloom' them and deepen their flavor.
⏱️ 5 min
- 4
Thicken & Simmer: Sprinkle all-purpose flour over the beef and vegetable mixture. Cook, stirring constantly, for 1 minute. Gradually stir in beef broth, soy sauce, mirin, and fish sauce. Bring to a simmer and cook, stirring, until the sauce thickens to a rich consistency, about 5-7 minutes.
⏱️ 7 min
- 5
Finish Filling: Stir in the chopped kimchi. Remove the skillet from heat. Stir in toasted sesame oil and black pepper. Taste and adjust seasoning – it should be bold, savory, and have a pleasant kick.
⏱️ 3 min - 6
Mash Potatoes: Once potatoes are tender, drain them thoroughly. Return potatoes to the hot pot. Add unsalted butter, warm milk, gochujang, garlic powder, white pepper, and salt. Mash until smooth and creamy. Stir in the sliced green parts of the scallions. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Assemble Pie: Spoon the umami beef and kimchi filling evenly into the bottom of the oven-safe skillet (if using, otherwise transfer to a 9x13 inch baking dish). Carefully spread the gochujang mashed potato topping over the filling, ensuring it covers completely and seals the edges. Use a fork to create decorative ridges on top for texture and visual appeal.
⏱️ 5 min
- 8
Bake: Preheat oven to 375°F. Bake for 30-35 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown and slightly crispy. For extra browning and a beautiful crust, you can place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 375
- 9
Rest & Garnish: Let the shepherd's pie rest for 10 minutes before serving to allow the filling to set. Garnish with toasted sesame seeds and extra thinly sliced scallions, if desired, for a final flourish of flavor and freshness.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Umami Beef & Kimchi Shepherd's Pie
Ingredients
For the Umami Beef & Kimchi Filling
- 1 pound ground beef, lean
- 1 tablespoon neutral oil, such as canola or vegetable
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, medium, finely diced
- 4 ounces shiitake mushrooms, sliced
- 2 tablespoons gochujang
- 1 tablespoon red miso paste
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 teaspoon fish sauce
- 1 cup kimchi, chopped, squeezed of excess liquid
- 2 scallions, chopped, white and green parts separated
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper, freshly ground
For the Gochujang Mashed Potato Topping
- 2 pounds potatoes, Russet or Yukon Gold, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup milk, warm
- 1 tablespoon gochujang
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
- 2 scallions, green parts, thinly sliced
For Garnish (Optional)
- 1 tablespoon toasted sesame seeds
- 1 scallions, green parts, thinly sliced
Instructions
- 1
Prepare Potatoes: Place peeled and quartered potatoes in a large pot. Cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Brown Beef & Aromatics: While potatoes cook, heat neutral oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until deeply browned and crispy. This deep browning is crucial for flavor. Drain off most excess fat, leaving about 1 tablespoon in the pan. Add diced yellow onion, carrots, and the white parts of the scallions. Sauté for 5-7 minutes until vegetables soften. Add minced garlic and grated ginger, cook for 1 more minute until fragrant.
⏱️ 10 min - 3
Build Umami Base: Stir in sliced shiitake mushrooms and cook for 3-4 minutes until they release their moisture and start to brown. Push ingredients to one side of the pan, add gochujang and red miso paste to the empty space, and cook for 1 minute, stirring the pastes to 'bloom' them and deepen their flavor.
⏱️ 5 min - 4
Thicken & Simmer: Sprinkle all-purpose flour over the beef and vegetable mixture. Cook, stirring constantly, for 1 minute. Gradually stir in beef broth, soy sauce, mirin, and fish sauce. Bring to a simmer and cook, stirring, until the sauce thickens to a rich consistency, about 5-7 minutes.
⏱️ 7 min - 5
Finish Filling: Stir in the chopped kimchi. Remove the skillet from heat. Stir in toasted sesame oil and black pepper. Taste and adjust seasoning – it should be bold, savory, and have a pleasant kick.
⏱️ 3 min - 6
Mash Potatoes: Once potatoes are tender, drain them thoroughly. Return potatoes to the hot pot. Add unsalted butter, warm milk, gochujang, garlic powder, white pepper, and salt. Mash until smooth and creamy. Stir in the sliced green parts of the scallions. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Assemble Pie: Spoon the umami beef and kimchi filling evenly into the bottom of the oven-safe skillet (if using, otherwise transfer to a 9x13 inch baking dish). Carefully spread the gochujang mashed potato topping over the filling, ensuring it covers completely and seals the edges. Use a fork to create decorative ridges on top for texture and visual appeal.
⏱️ 5 min - 8
Bake: Preheat oven to 375°F. Bake for 30-35 minutes, or until the filling is bubbling around the edges and the potato topping is golden brown and slightly crispy. For extra browning and a beautiful crust, you can place it under the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 35 min•🌡️ 375 - 9
Rest & Garnish: Let the shepherd's pie rest for 10 minutes before serving to allow the filling to set. Garnish with toasted sesame seeds and extra thinly sliced scallions, if desired, for a final flourish of flavor and freshness.
⏱️ 10 min