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Shepherds Pie

Classic Shepherd's Pie

This is classic Shepherd's Pie, or Cottage Pie, if you want to be technical about using beef instead of lamb. What makes this version work is the potato topping; enriching the mash with egg yolks allows it to bake into a firm, golden-brown crust, giving you those crispy ridges that contrast with the rich gravy underneath.
Active Time1 hour
Rest Time10 minutes
Total Time1 hour 10 minutes
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Ingredients

For the Meat Filling

  • 3 pounds ground beef
  • Salt and pepper
  • 1 yellow onion finely chopped
  • 2 large carrots shredded (~2 cups)
  • 6 large garlic cloves grated
  • 3 tablespoons tomato paste
  • 4 tablespoons all-purpose flour
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 3 cups beef broth
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 1.5 cups frozen peas

For the Potato Topping

  • 3 pounds Russet potatoes
  • 1 stick 8 tablespoons unsalted butter, melted
  • 1/2 cup warm whole milk
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 1 cup grated Parmesan cheese plus more for top
  • 2 egg yolks

Instructions

  • Heat a large Dutch oven over medium-high heat and brown the ground beef with salt and pepper until no pink remains, about 8 minutes.
  • Add the onion and carrot, cook until softened, about 4 minutes.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the tomato paste and cook for 1 minute, then sprinkle in the flour and cook for 2 minutes.
  • Pour in the soy sauce, Worcestershire sauce, balsamic vinegar, and beef broth. Add the bay leaves and thyme.
  • Bring to a boil, reduce heat, cover and simmer for 15 minutes.
  • Remove the bay leaves and stir in the peas. Season to taste.
  • Preheat the oven to 400F.
  • Boil the peeled, chunked potatoes in salted water for 15-20 minutes until tender.
  • Drain the potatoes and return to the hot pot. Toss briefly to remove excess moisture.
  • Mash the potatoes and mix in the butter, milk, parsley, garlic powder, and 1 cup Parmesan.
  • Temper the egg yolks with hot potato mixture, then stir back into the potatoes.
  • Spread the meat filling in a 9x13-inch baking dish.
  • Top with the mashed potatoes, spread evenly, and create ridges with a fork.
  • Sprinkle with additional Parmesan cheese.
  • Bake for 25-30 minutes until bubbly and golden brown.
  • Let rest for 10 minutes before serving.

Notes

For extra browning, broil for 2-3 minutes at the end, watching carefully to prevent burning.