Classic Shepherd's Pie
Classic Shepherd's Pie
Ingredients
For the Mashed Potato Topping
- 6 potatoes, medium, peeled and chopped into uniform chunks
- 1 egg yolk
- 2 tablespoons butter
- 1/4 cup sour cream, or cream cheese
- 1/2 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, grated, for topping
For the Meat Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground lamb, (or ground beef for Cottage Pie)
- 1 carrot, medium, peeled and diced
- 1 onion, medium, diced
- 2 sprigs fresh rosemary, leaves stripped and finely chopped
- 1/2 cup red wine
- 1/2 cup beef broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1 sprig fresh rosemary, for garnish
Instructions
- 1
Preheat your oven to 375°F. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-high and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min•🌡️ 375
- 2
While the potatoes are cooking, prepare the vegetables for the meat filling. Peel and dice the carrot and onion into small, uniform pieces. Strip the leaves from the fresh rosemary sprigs and finely chop them.
⏱️ 10 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground lamb (or beef) and break it up with a wooden spoon. Cook until browned and no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 4
Add the diced carrots, onions, and chopped rosemary to the skillet with the browned meat. Sauté for 5-7 minutes, until the vegetables have softened.
⏱️ 7 min
- 5
Pour in the red wine and beef broth. Bring the mixture to a simmer and cook for 5-8 minutes, allowing the liquid to reduce slightly and the flavors to meld. Season the meat filling with salt and black pepper to taste.
⏱️ 8 min
- 6
Once the potatoes are tender, drain them thoroughly. Use a potato ricer or a potato masher to mash the potatoes into a large mixing bowl until smooth.
⏱️ 5 min
- 7
To the riced potatoes, add the egg yolk, butter, sour cream (or cream cheese), and salt. Mix with a wooden spoon until all ingredients are well combined and the mashed potatoes are creamy.
⏱️ 3 min
- 8
Transfer the cooked meat mixture to a 9x13 inch baking dish (or similar size) and spread it evenly across the bottom.
⏱️ 2 min
- 9
Spoon the mashed potato mixture over the meat filling, covering it completely. Use the back of the spoon to spread it evenly. Then, use a fork to gently create ridges across the top of the mashed potatoes; this will help them crisp up nicely.
⏱️ 3 min
- 10
Sprinkle the grated Parmesan cheese generously over the entire potato topping.
⏱️ 1 min
- 11
Bake the Shepherd's Pie in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and bubbly.
⏱️ 30 min•🌡️ 375
- 12
Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with a sprig of fresh rosemary, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Shepherd's Pie
For the Mashed Potato Topping
- 6 potatoes, medium, peeled and chopped into uniform chunks
- 1 egg yolk
- 2 tablespoons butter
- 1/4 cup sour cream, or cream cheese
- 1/2 teaspoon salt, or to taste
- 1/2 cup Parmesan cheese, grated, for topping
For the Meat Filling
- 1 tablespoon olive oil
- 1 1/2 pounds ground lamb, (or ground beef for Cottage Pie)
- 1 carrot, medium, peeled and diced
- 1 onion, medium, diced
- 2 sprigs fresh rosemary, leaves stripped and finely chopped
- 1/2 cup red wine
- 1/2 cup beef broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1 sprig fresh rosemary, for garnish
Instructions
- 1
Preheat your oven to 375°F. Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium-high and cook until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min•🌡️ 375 - 2
While the potatoes are cooking, prepare the vegetables for the meat filling. Peel and dice the carrot and onion into small, uniform pieces. Strip the leaves from the fresh rosemary sprigs and finely chop them.
⏱️ 10 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground lamb (or beef) and break it up with a wooden spoon. Cook until browned and no pink remains, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 4
Add the diced carrots, onions, and chopped rosemary to the skillet with the browned meat. Sauté for 5-7 minutes, until the vegetables have softened.
⏱️ 7 min - 5
Pour in the red wine and beef broth. Bring the mixture to a simmer and cook for 5-8 minutes, allowing the liquid to reduce slightly and the flavors to meld. Season the meat filling with salt and black pepper to taste.
⏱️ 8 min - 6
Once the potatoes are tender, drain them thoroughly. Use a potato ricer or a potato masher to mash the potatoes into a large mixing bowl until smooth.
⏱️ 5 min - 7
To the riced potatoes, add the egg yolk, butter, sour cream (or cream cheese), and salt. Mix with a wooden spoon until all ingredients are well combined and the mashed potatoes are creamy.
⏱️ 3 min - 8
Transfer the cooked meat mixture to a 9x13 inch baking dish (or similar size) and spread it evenly across the bottom.
⏱️ 2 min - 9
Spoon the mashed potato mixture over the meat filling, covering it completely. Use the back of the spoon to spread it evenly. Then, use a fork to gently create ridges across the top of the mashed potatoes; this will help them crisp up nicely.
⏱️ 3 min - 10
Sprinkle the grated Parmesan cheese generously over the entire potato topping.
⏱️ 1 min - 11
Bake the Shepherd's Pie in the preheated oven for 25-30 minutes, or until the potato topping is golden brown and bubbly.
⏱️ 30 min•🌡️ 375 - 12
Remove the pie from the oven and let it rest for 5 minutes before serving. Garnish with a sprig of fresh rosemary, if desired.
⏱️ 5 min