Description
Classic Shepherd’s Pie is a comforting and hearty dish featuring a savory beef and vegetable filling topped with creamy homemade mashed potatoes, baked to a golden brown under the broiler. This recipe combines sautéed aromatics, browned ground beef thickened with flour and tomato paste, and a rich gravy with mixed vegetables, all covered with a textured mashed potato topping that crisps beautifully.
Ingredients
Scale
For the Filling
- 1 Tablespoon olive oil
- ¾ cup yellow onion, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, minced
- 1 lb ground beef (85% lean)
- 2 Tablespoons flour
- 1 Tablespoon tomato paste
- ½ teaspoon dried thyme
- ½ cup chicken broth
- ½ cup brown gravy (from 1 cup total)
- 1 cup frozen mixed vegetables
- Salt and pepper, to taste
For the Topping
- 3 cups homemade mashed potatoes (half batch from your favorite recipe)
Instructions
- Prepare the Potatoes: Make a half batch of your favorite homemade mashed potatoes to yield about 3 cups. While the potatoes cook, proceed with making the filling.
- Cook Aromatics: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the finely diced onion and celery, sautéing for 3 minutes until softened. Add minced garlic and cook for an additional 1 minute for fragrant flavor.
- Brown the Beef: Increase heat to high. Add 1 lb ground beef to the pan, cooking and breaking it up until browned and cooked through. Drain any excess grease from the pan to keep the filling from becoming greasy.
- Thicken the Mixture: Reduce heat to medium-high. Sprinkle 2 tablespoons of flour over the beef mixture and toss to coat evenly. Stir in 1 tablespoon tomato paste and ½ teaspoon dried thyme, cooking for 1-2 minutes to remove the raw flour taste and develop flavor.
- Deglaze the Pan: Pour in ½ cup chicken broth to deglaze the pan, using a silicone spatula to scrape up any browned bits stuck to the pan’s surface. This adds deep flavor to the filling.
- Add Gravy and Vegetables: Stir in half of 1 cup brown gravy and mix well. Add 1 cup frozen mixed vegetables and cook until heated through. Season the mixture with salt and pepper to taste. Add more brown gravy if you want a moister filling. Remove the pan from heat.
- Assemble: Transfer the beef and vegetable filling into a lightly greased 9-inch pie pan or a 7 x 11-inch casserole dish. Carefully spread the warm mashed potatoes evenly over the filling to create a smooth, thick topping.
- Texture the Topping: Use a fork to gently create lines or texture patterns in the mashed potatoes. This step helps the topping crisp nicely under the broiler.
- Broil: Position the oven rack about 5 inches from the broiler element and preheat the broiler to high (approximately 550°F or 288°C).
- Finish the Pie: Place the assembled pie under the broiler for about 5 minutes. Watch carefully after 2 minutes to prevent burning. The mashed potato topping should become golden brown and slightly crisp.
- Serve: Remove the shepherd’s pie from the oven and allow it to sit briefly before serving. Enjoy warm for a classic comforting meal.
Notes
- You can use frozen peas, carrots, and corn blend as mixed vegetables for convenience.
- Drain excess fat after browning beef to avoid greasy filling.
- Adjust the amount of gravy according to your preferred consistency.
- If you don’t have brown gravy, substitute with additional beef or chicken broth thickened with a bit of flour.
- Use a fork or the back of a spoon to texture mashed potatoes so they crisp nicely under the broiler.
- Watch the pie closely under the broiler to prevent burning as broilers vary in intensity.
- Mashed potatoes can be made ahead of time and reheated before assembling.
