Shepherd’s Pie

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Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.

What You’ll Need To Make Shepherd’s Pie

• Ground beef: Serves as the for the filling. Using extra-lean beef means there’s no need to drain excess fat.
• Baking soda: Tenderizes the beef.
• Russet potatoes: The key ingredient for a fluffy, creamy mashed potato topping.
• Sour cream, butter, and half & half: These enrich the mashed potatoes, making them creamy and flavorful.
• Bacon: Adds a smoky depth to the filling.
• Onions and garlic: These aromatics form the base flavor of the filling.
• Carrots and peas: Add sweetness, color, and a vegetable component to the dish.
• Red wine: Adds robust flavor and complexity to the sauce.
• All-purpose flour: Thickens the filling, ensuring it’s hearty and not too liquidy.
• Tomato paste: Provides concentrated tomato flavor, adding umami and richness to the filling.
• Worcestershire sauce: Adds a tangy, meaty depth of flavor.
• Chicken broth: Adds savory moisture to the filling.
• Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Tenderize the Beef

Before starting with the mashed potatoes, it’s important to tenderize the beef. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl.

Mash with your hand to combine, and set aside for 20 minutes. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender.

Step 2: Make the Mashed Potatoes

While the meat tenderizes, place the potatoes in medium saucepan and add enough cold water just to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 10 minutes. The potatoes should be soft and fork-tender.

Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes.

Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt.

Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set aside.

Step 3: Make the Stew

Heat a large oven-proof skillet over medium heat and add the bacon. Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.

Add the onions and carrots to the bacon fat.

Cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more.

Add the wine and increase the heat to high; bring to a boil, scraping any brown bits off the bottom of the pan, until the liquid reduces by about half.

Add the flour and stir until dissolved.

Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce.

Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes.

Add the chicken broth and bring to a simmer. Reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes.

Add the thyme, pepper, peas, and reserved bacon.

Cook to warm the peas, then taste and adjust seasoning, if necessary.

Step 4: Assemble & Bake

Dollop the mashed potatoes evenly over the filling.

Use a rubber spatula to spread evenly all the way to the edges of the skillet.

Drag a fork across the top to make ridges.

Place the skillet on a baking sheet or large sheet of foil to catch any drips. Bake until hot and bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.)

Sprinkle the Shepherd’s pie with chives and serve.

Frequently Asked Questions

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