Classic Shepherd's Pie
This isn't just ground beef and potatoes; it's a rich, savory filling with a proper gravy, topped with creamy mashed potatoes that are baked until golden brown on top.
Ingredients
Filling
- 1.5 lbs ground beef 80/20
- 1 medium yellow onion finely chopped
- 1 large carrot grated
- 3-4 cloves garlic minced
- 1 1/2 tbsp tomato paste
- 2 1/2 tbsp All-Purpose Flour
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp white vinegar
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 1/4 tsp dried thyme
- 1/4 tsp allspice
- 3/4 cup frozen peas
- Kosher salt and black pepper
Potato Topping
- 2 lbs yellow potatoes
- 6 tbsp unsalted butter melted
- 1/2 cup heavy cream warm
- 2/3 cup Pecorino Romano cheese grated
- 1 tsp dried parsley
- 1/4 tsp garlic powder
- 2 large egg yolks
Instructions
- Brown ground beef with salt and pepper in large pan over medium-high heat until crusty.
- Add onion and carrot, cook 4-5 minutes until soft. Add garlic, cook 1 minute.
- Stir in tomato paste, cook 1 minute. Add flour, cook 2 minutes while stirring.
- Add soy sauce, ketchup, vinegar, and beef broth. Scrape pan bottom to deglaze.
- Add rosemary, thyme, and allspice. Simmer 10 minutes until thickened.
- Remove rosemary sprigs. Season to taste. Add peas, cook 5 minutes.
- Meanwhile, peel and chunk potatoes. Boil in salted water 15-20 minutes until tender.
- Drain potatoes, return to hot pot briefly to dry. Mash thoroughly.
- Mix in butter, cream, Pecorino, parsley, garlic powder, and egg yolks until smooth.
- Preheat oven to 400°F.
- Spread beef mixture in 8x8 baking dish. Top with mashed potatoes, sealing edges.
- Create texture with fork tines. Sprinkle with additional Pecorino.
- Bake 20-25 minutes until bubbling and golden brown.
- Let rest 10 minutes before serving.
Notes
For darker top, broil final 2 minutes watching carefully to prevent burning.