Classic Shepherd's Pie

Simple. Cozy. Comforting.

This dish is a staple in my dinner rotation and for good reason. It's cozy and savory, simple to make, contains feel good ingredients, and most of all it's delicious. Often times when I make this, I make two because it freezes well, it travels well, and it's great to give as a gift to someone who might need a little comfort in life. 

Traditionally, Shepherd's Pie is made with lamb but my family loves it with beef. Feel free to use either lamb or beef. I also like a more meat to potato ratio for this dish to make it a little higher in protein. For the veggies, It has generous base of the classic trio of carrots, celery, and onion. In addition, I use frozen mixed vegetables or peas to pump up the veggies in it. 

The Ingredients:

For the potatoes:

• 2lbs russet potatoes, peeled and chopped into 1in cubes or about 4 large baking potatoes 

• 3/4 to 1 cup milk

• 3 tbsp unsalted butter

• 2 oz cream cheese (if you don't have/like cream cheese, use 4 tbsp butter instead of 2tbsp)

• 3/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground pepper 

• 1 tsp granulated garlic 

For the Meat Filling:

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, peeled and diced small

• 3 stalks celery, diced small

• 2 cloves garlic, minced

• 2 lbs ground beef

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 2 tbsp arrowroot or flour

• 2 tbsp tomato paste

• 1 cup chicken broth or water

• 1 tbsp Worcestershire sauce

• 2 teaspoons freshly chopped rosemary leaves or 1/2 tsp dried 

• 1 teaspoon freshly chopped thyme leaves or 1/2 tsp dried

• 1-10oz package Frozen mixed vegetables or frozen peas

• Paprika optional

The Method:

1. Place potatoes in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.

2. Drain the potatoes. Place back in pan. Add in milk, butter, cream cheese, salt, pepper, and garlic powder. Place lid on potatoes and allow butter to melt. Mash until smooth. Set aside. 

3. Preheat the oven to 400 degrees F.

4. While the potatoes are cooking, prepare the filling. Place the olive oil into a medium pan and set over medium high heat. Once the oil shimmers, add the onion, carrots, and celery and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the beef, salt and pepper, and cook until browned and cooked through. Sprinkle the meat with arrowroot or flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth or water, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

5. Add the mixed vegetables to the beef mixture and continue to cook for 2 minutes. Spread the meat mixture evenly into an 13 by 9-inch baking dish. Spread the mashed potatoes evenly over top of the meat mixture. Place on a sheet pan. Sprinkle to top with a little paprika. Bake for 25 minutes or just until the potatoes begin to brown. You can also brown the potatoes under a low broil if you like them crispier. Remove from oven and allow to rest for at least 15 minutes before serving.

Enjoy! x

Makes 6 to 8 Servings