Description
Ina Garten’s Shepherd’s Pie is a comforting and hearty classic dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. This recipe combines sautéed onions, carrots, celery, mushrooms, and a flavorful tomato-beef mixture, all baked to perfection with a golden, crispy potato topping. Perfect for a family dinner, it delivers rich flavors and satisfying textures in every bite.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 8 oz cremini mushrooms, quartered
- 2 cloves garlic, minced
- 2 lbs russet potatoes, peeled and quartered
- 2 tbsp fresh parsley, chopped
Meat and Protein
- 1 ½ lbs ground beef
Dairy and Fats
- ¾ cup whole milk
- 4 tbsp unsalted butter, divided
- ¼ cup grated Parmesan cheese (optional)
Oils and Sauces
- Olive oil (amount as needed for sautéing, approximately 2 tbsp)
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste
Seasonings
- 1 tsp kosher salt (for meat mixture)
- 1 tsp kosher salt (for potatoes)
- 1 tsp dried oregano
- Freshly ground black pepper (to taste)
Liquids
- 1 cup low-sodium beef broth
Instructions
- Boil Potatoes: Place the peeled and quartered potatoes in a large saucepan, cover them with cold water, and add 1 teaspoon of kosher salt. Bring to a boil over medium-high heat, then reduce heat and simmer for about 15 minutes until the potatoes are fork-tender.
- Heat Milk and Butter: In a small saucepan, gently heat the ¾ cup whole milk with 2 tablespoons of unsalted butter until the butter is melted and mixture is warm.
- Mash Potatoes: Drain the cooked potatoes thoroughly and mash them together with the warm milk and butter mixture. Stir in the chopped fresh parsley and the grated Parmesan cheese if using. Season with salt and freshly ground black pepper to taste, then set aside.
- Sauté Vegetables: Heat olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery and cook for about 10 minutes until softened.
- Add Mushrooms and Seasonings: Stir in the minced garlic, quartered mushrooms, 1 teaspoon kosher salt, and dried oregano. Cook for an additional 5 minutes to soften the mushrooms and develop flavor.
- Incorporate Tomato Paste: Add tomato paste to the skillet, stirring it in and cooking for 8 minutes to deepen the flavor, stirring occasionally.
- Cook the Ground Beef: Add the ground beef to the vegetable mixture, breaking it up with a spatula, and cook until browned and no longer pink.
- Simmer Meat Mixture: Pour in the low-sodium beef broth and Worcestershire sauce. Season with freshly ground black pepper. Let the mixture simmer for 5 minutes until thickened and flavorful.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the shepherd’s pie.
- Assemble the Pie: Spread the cooked beef and vegetable mixture evenly in a 2-quart baking dish. Spoon the mashed potatoes on top, smoothing them with a spatula. Use a fork to create ridges on the mashed potato surface which will brown nicely.
- Bake: Place the baking dish in the preheated oven and bake for 40 minutes, until the mashed potato topping is golden brown and the edges are bubbling.
- Rest Before Serving: Remove the shepherd’s pie from the oven and let it rest for 10 minutes to allow the filling to set, making it easier to serve and enhancing the flavors.
Notes
- You can substitute ground lamb for ground beef for a more traditional shepherd’s pie variation.
- Use low-fat milk or a milk alternative to reduce fat content.
- Parmesan cheese is optional but adds a nice savory depth to the mashed potatoes.
- Make sure to dry the mushrooms well before sautéing to avoid excess moisture in the filling.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
