Description
Ina Garten’s Shepherd’s Pie is a comforting classic featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes, baked to perfection with a golden crust. This hearty dish combines rich flavors of mushrooms, garlic, and Worcestershire sauce for a satisfying meal perfect for family dinners.
Ingredients
Scale
Vegetable and Meat Filling
- Olive oil
- Unsalted butter
- 1 onion, diced
- 2 carrots, peeled and sliced
- 1 celery stalk, sliced
- 8 oz cremini mushrooms, quartered
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 1 ½ lbs ground beef
- 1 cup low-sodium beef broth
- 1 tbsp Worcestershire sauce
- Freshly ground black pepper
Mashed Potato Topping
- 2 lbs russet potatoes, peeled and quartered
- 1 tsp kosher salt
- ¾ cup whole milk
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prepare the potatoes: Place peeled and quartered russet potatoes in a large saucepan, cover with cold water, and add 1 tsp kosher salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are fork-tender.
- Heat milk and butter: In a small saucepan, gently warm the milk and butter together until the butter is melted to prepare for mashing.
- Mash the potatoes: Drain the cooked potatoes and mash them with the warm milk and butter mixture. Stir in chopped fresh parsley and grated Parmesan cheese if using. Season with salt and pepper to taste, then set aside.
- Sauté vegetables: Heat olive oil and unsalted butter in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 10 minutes until the vegetables are softened and aromatic.
- Add mushrooms and seasonings: Stir in minced garlic, quartered cremini mushrooms, 1 tsp kosher salt, and dried oregano. Continue cooking for another 5 minutes, allowing flavors to meld and mushrooms to soften.
- Add tomato paste: Mix in 2 tablespoons tomato paste and cook for 8 minutes, stirring occasionally to deepen the flavor.
- Cook the ground beef: Add 1 ½ pounds of ground beef to the skillet and cook until browned and fully cooked, breaking it up as it cooks.
- Simmer with broth and Worcestershire: Stir in 1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, and freshly ground black pepper to taste. Let the mixture simmer for 5 minutes until it thickens slightly.
- Preheat the oven: Set the oven temperature to 375°F (190°C) to prepare for baking.
- Assemble the pie: Spread the beef and vegetable mixture evenly in a 2-quart baking dish. Top with the mashed potatoes, smoothing with a spatula and using a fork to create ridges on the surface.
- Bake the Shepherd’s Pie: Place the dish in the preheated oven and bake for 40 minutes until the top is golden brown and the edges are bubbling hot.
- Rest and serve: Remove from the oven and let the pie rest for 10 minutes to set before slicing and serving.
Notes
- Using cremini mushrooms adds extra depth and earthiness to the filling.
- Parmesan cheese in the mashed potatoes is optional but adds a nice savory touch.
- Be sure to create ridges with a fork on the mashed potato topping for a crispy textured crust.
- This dish can be prepared in advance and reheated; cover with foil to prevent drying.
- For a richer flavor, consider using beef broth with a little less sodium than typical stock.
