This savory, classic dish is easy to make, healthy and comforting. It’s the perfect hot meal to warm you up on a chilly evening. Shepherd’s pie has been a favorite of mine since I was a child. Hamburger combined with an assortment of veggies and spices, all cooked together to create a pie filling and covered with a layer creamy mashed potatoes, you can’t beat that.
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A quick rundown – making shepherd’s pie:
Keep scrolling down to find more detailed instructions for this recipe. First, I’ll start with a quick overview:
- Don’t forget to preheat your oven! Set it at 350°F.
- Get your potatoes boiling in a large pot of salted water on the stovetop.
- Brown hamburger. Add onion, carrots, garlic, tomatoes, peas & corn. Add red wine, beef broth and seasonings.
- Mix corn starch with water and add to the simmering mixture.
- Mash potatoes with butter and milk.
- Place filling in the bottom of your baking dish and top with layer of mashed potatoes
- Bake 40 minutes, and then broil for 2-3 minutes.
- To get those beautiful brown marks on the top of your shepherds pie, you will need to broil it for a brief period of time. Be careful during this step. You want to make sure you don’t burn the top of your pie (speaking from experience). When you turn your oven to broil, keep a close eye on the pie, check it every 30 seconds. Once brown marks start to form, pull the pie out.
- I use a 2.5 quart baking dish for this recipe. It’s plenty big enough and I actually have some leftover space after layering filling and potatoes into the dish. I would recommend using at least a 2 quart baking dish.
- 1 lb lean ground beef
- 1 medium size yellow or white onion
- 3 large carrots, peeled & diced
- 3 garlic cloves, minced
- 1 15oz can of diced tomatoes
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup beef broth
- ½ cup red wine
- 1 bay leaf
- 1 tablespoon Italian seasonings
- 1 teaspoon salt*
- 1 teaspoon ground black pepper
- 2 teaspoons corn starch
- 2 tablespoons cold water
- 2 & ½ lbs russet potatoes, peeled & cubed
- 2 tablespoons unsalted butter
- 1 cup nonfat milk*
- ½ teaspoon salt
- Chopped parsley *optional
Recipe notes:Nonfat milk: if you have trouble spreading your mashed potatoes on top of your filling, add a little more milk to the potatoes. This will make them a little easier to work with. Salt: I typically use around 1 teaspoon of salt in this recipe, but I recommend adding the salt a little bit at a time and taste testing to see if the filling needs more. Canned broths and tomatoes can have different levels of sodium so you may need less!
- Preheat oven to 350°F.
- Place a large pot of salted water on the stovetop and turn heat to high. While waiting for water to come to a boil, peel and cube potatoes. Carefully and gently add cubed potatoes to boiling water. Reduce heat and simmer. Set a timer for 20 minutes and drain potatoes with a colander once they are soft and set them aside.
- While potatoes are simmering, peel and dice onion and carrots. Peel and finely mince garlic.
- Place a large, deep sauté pan on the stove top and turn heat to medium, add hamburger meat and allow it to brown. I recommend using a 2.5 quart sauté pan, or larger, to brown your hamburger. You're going to be adding all of your other ingredients to this pan so you want to make sure you have enough room. You can also use a large pot in lieu of a large sauté pan.
- Once your hamburger has completely browned, drain excess fat from the meat and return it to the sauté pan. Place pan back on the stovetop and reduce heat to medium low. Add diced onions and carrots. Allow onions, carrots and hamburger to cook together for 5-10 minutes, stirring occasionally. Add minced garlic and cook for 1 more minute. Add frozen corn, frozen peas, diced tomatoes, beef broth, red wine, seasonings, bay leaf and salt. Mix well to combine. Increase heat to medium high, bring the mixture to a boil and then reduce heat to low. Simmer for 15-20 minutes.
- In a large mixing bowl, add butter and milk to boiled potatoes. Use an electric mixer to mash potatoes until the mixture is smooth.
- Add corn starch and water to a small bowl and whisk to combine. Add this mixture to the simmering pie filling on the stovetop. Stir and allow the mixture to continue simmering for 5-10 more minutes. The mixture will slowly begin to thicken. Remove from heat.
- Place pit filling in a baking dish and cover with a layer of mashed potatoes about an inch thick. My baking dish (shown in the photos above) is about 2 & ½ quarts.
- Bake for 40 minutes or until filling begins to bubble up the edges of the baking dish. Turn heat to high broil and allow the top of the pie to brown slightly (this will not take long at all, keep a close eye on the pie during broiling). Pull the pie out of the oven and let it cool for 10-15 minutes before serving. Enjoy!
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