Shepherd’s Pie

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

(Courtesy of Jennifer Segal)

View the print-ready version of this recipe on Once Upon a Chef.

Shepherd’s pie is a comforting dish consisting of creamy mashed potatoes on top of a rich and bubbly stew. It originated in the UK and Ireland and is traditionally made with lamb, but in the U.S. it is more commonly made with beef (and referred to as cottage pie). While the original version is made with leftover stew, modern recipes typically call for ground meat, which cooks quickly and doesn’t require leftovers. For this version, you begin by whipping up a batch of buttery, sour cream-enriched mashed potatoes, and then you make a flavorful ground beef stew with bacon, vegetables, and wine. You can either spread the mashed potatoes over the stew right in the skillet (for easy clean-up) or assemble the layers in a separate casserole dish for baking.

What You’ll Need To Make Shepherd’s Pie

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

Add the onions and carrots to the bacon fat.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

Add the flour and stir until dissolved.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

Step 4: Assemble and Bake

Dollop the mashed potatoes evenly over the filling.

(Courtesy of Jennifer Segal)

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

(Courtesy of Jennifer Segal)

Drag a fork across the top to make ridges.

(Courtesy of Jennifer Segal)

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.)

(Courtesy of Jennifer Segal)

Sprinkle the Shepherd’s pie with chives and serve.

(Courtesy of Jennifer Segal)

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Shepherd’s Pie

By Jennifer Segal Servings: 4 to 6 Prep Time: 60 Minutes Cook Time: 1 Hour Total Time: 1 Hour 45 Minutes

Ingredients

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 teaspoons salt, divided
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• ¼ cup sour cream
• 5 tablespoons unsalted butter, cut into 1-in chunks
• ¼ cup half and half
• 4 oz bacon, diced (about 3 slices thick-cut bacon)
• 2 medium yellow onions, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1½ cups chicken broth
• 1 tablespoon chopped fresh thyme
• ½ teaspoon freshly ground black pepper
• ½ cup frozen peas
• 2 tablespoons finely chopped chives

Instructions

Preheat the oven to 375°F and set an oven rack in the middle position.

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. Set aside for 20 minutes.

While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them.

Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. 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 and 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 the mashed potatoes aside.

Heat a 12-in oven-proof skillet over medium heat. Add the bacon and 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 and 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 from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; 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. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.

Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and 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 and bake until the filling is hot, the topping is lightly browned, and the edges are 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 with chives and serve.

Note

If you don’t have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.

Make-Ahead Instructions

The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

This article was originally published on OnceUponaChef.com. Follow on Instagram