Description
Ina Garten’s Shepherd’s Pie is a classic comfort food dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes and baked to golden perfection. This hearty recipe combines rich flavors from sautéed veggies, mushrooms, and seasonings, all lovingly layered and baked for a satisfying family meal.
Ingredients
Scale
Vegetable and Meat Filling
- Olive oil – 2 tbsp
- Unsalted butter – 2 tbsp
- 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, to taste
Mashed Potato Topping
- 2 lbs russet potatoes, peeled and quartered
- 1 tsp kosher salt (for boiling potatoes)
- ¾ cup whole milk
- 4 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Boil Potatoes: Place the peeled and quartered russet potatoes in a large saucepan, covering them with cold water and adding 1 teaspoon of kosher salt. Bring the water to a boil over high heat.
- Simmer Potatoes: Reduce the heat to maintain a simmer and cook the potatoes for about 15 minutes, or until they are fork-tender and easily mashable.
- Heat Milk and Butter: In a small saucepan, gently warm the whole milk and 4 tablespoons of unsalted butter together until the butter is melted and the mixture is hot but not boiling.
- Mash Potatoes: Drain the cooked potatoes thoroughly and return them to the saucepan or a mixing bowl. Mash the potatoes thoroughly while gradually adding the warm milk and butter mixture for a creamy texture.
- Add Herbs and Cheese: Stir in the chopped fresh parsley and the grated Parmesan cheese, if using. Season the mashed potatoes with salt and freshly ground black pepper to taste. Set aside.
- Sauté Vegetables: In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the diced onion, sliced carrots, and celery, and cook for about 10 minutes until the vegetables soften and begin to caramelize.
- Add Mushrooms and Seasonings: Stir in the minced garlic, quartered cremini mushrooms, 1 teaspoon kosher salt, and dried oregano. Continue cooking for an additional 5 minutes as the mushrooms release their moisture.
- Add Tomato Paste: Stir in the tomato paste and cook the mixture for 8 minutes, stirring occasionally to deepen the flavor and concentrate the sauce.
- Cook Ground Beef: Add the ground beef to the skillet. Cook thoroughly, breaking it up with a spoon, until it is well browned and no longer pink inside.
- Simmer Filling: Pour in the low-sodium beef broth and Worcestershire sauce, seasoning with freshly ground black pepper. Let the mixture simmer for 5 minutes, allowing the sauce to thicken and flavors to meld.
- Prepare to Bake: Preheat the oven to 375°F (190°C).
- Assemble Shepherd’s Pie: Spread the beef and vegetable filling evenly in a 2-quart baking dish. Spoon the mashed potatoes on top and smooth them out with a spatula. Use a fork to create decorative ridges on the surface.
- 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 hot.
- Rest and Serve: Remove the pie from the oven and let it rest for 10 minutes before serving to allow the filling to set and flavors to intensify.
Notes
- Use russet potatoes for the fluffiest mashed potato topping.
- Parmesan cheese is optional but adds an extra depth of flavor and slight crispness to the topping.
- For a richer filling, you can add a splash of red wine during the simmering step.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- For a twist, substitute ground beef with ground lamb for a more traditional shepherd’s pie flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
