Shepherd Pie

Short description

A comforting classic, this Shepherd Pie layers savory minced beef cooked with aromatic vegetables and herbs, topped with rich mashed potatoes sprinkled with Pecorino Romano, baked until golden and topped with a crisp broiled finish.

Why You’ll Love This Recipe

• All‑in‑one hearty meal: Contains protein, vegetables, and starchy layers—perfect for a complete dinner.
• Flavor complexity: Tomato paste, soy sauce, ketchup, vinegar, herbs, allspice, and Pecorino lend an irresistible depth and umami punch.
• Textural contrast: Soft, creamy mashed potatoes with a crisp, broiled top over a tender, juicy meat layer.
• Make‑ahead friendly: Novice cook? Prep the meat and mash ahead, refrigerate, then bake fresh for fuss‑free dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mince Mixture:

• Minced beef
• Yellow onion
• Large carrot (shredded)
• Garlic cloves
• Tomato paste
• Flour
• Soy sauce
• Ketchup
• White vinegar
• Broth or water + bouillon
• Rosemary sprigs
• Thyme
• Allspice
• Salt & pepper
• Frozen peas

Mashed Potatoes:

• Medium yellow potatoes
• Butter (melted)
• Heavy cream (warm)
• Dried parsley
• Garlic powder
• Pecorino Romano
• Egg yolks

Directions

1. Cook beef: Heat a deep pan on medium-high, brown ground beef—season lightly, let it sit 60 s before breaking down.
2. Add veggies: Add chopped onion and shredded carrot; cook 2–3 min. Stir in grated garlic and cook briefly.
3. Build base: Mix in tomato paste, then sprinkle flour; cook to eliminate raw taste, adding oil if lean.
4. Deglaze & simmer: Stir in soy sauce, ketchup, vinegar, then broth or water with bouillon, rosemary, thyme, and allspice. Simmer covered 10 min.
5. Finish meat layer: Season to taste, stir in frozen peas, and simmer 5 min more.
6. Prep oven & potatoes: Preheat oven to 400 °F (205 °C). Meanwhile, cook quartered, salted potatoes in boiling water until tender (10–15 min).
7. Mash potatoes: Drain and return potatoes to heat briefly to dry. Mash until smooth, then stir in butter, warm cream, Pecorino, parsley, garlic powder, and egg yolks until creamy.
8. Assemble: Spread beef mixture in baking dish; top with mashed potatoes (pipe or smooth with spatula).
9. Decorate: Brush fork with olive oil and drag to create ridged edges; top with cracked black pepper and extra Pecorino.
10. Bake & broil: Bake 20–25 min until hot and starting to brown. Broil 2–3 min until golden crust forms.
11. Rest & serve: Let sit 5 min before cutting for clean serving and better flavor melding.

Servings and timing

• Serves: About 6 people.
• Prep time: ~25 minutes.
• Cook time: ~15 minutes stovetop + ~25–28 minutes baking/broiling.
• Total time: ~50–55 minutes (including resting).

Variations

• Lamb swap: Use minced lamb for a more traditional “Shepherd’s Pie.”
• Add mushrooms: Sauté sliced mushrooms with onions for an earthy twist.
• Cheesy top: Sprinkle shredded cheddar over the potatoes before baking for an extra golden crust.
• Vegetarian version: Substitute beef with lentils or textured vegetable protein; use vegetable broth.

Storage/Reheating

Store cooled pie covered in the refrigerator for up to 4 days. To reheat, bake at 350 °F (175 °C) for 15–20 minutes until heated through. For freezing, wrap cooled pie tightly; freeze up to 3 months. Thaw overnight in fridge and reheat in oven until bubbling.

FAQs

What cut of minced beef is best?

Choose a blend around 80/20 (lean/fat). It delivers juiciness, flavorful fat, and enough drippings without being too greasy.

Can I assemble this in advance?

Yes—prepare and refrigerate or freeze before baking. Thaw before baking; you may need 5–10 extra minutes in the oven.

Can I skip the egg yolks in mashed potatoes?

Yes, although yolks add silkiness and help bind. You can omit them—just use more cream or butter.

Can I use milk instead of heavy cream?

Sure! Whole milk is fine, but the mash will be slightly less rich and creamy.

Is flour necessary in the meat layer?

The flour thickens the gravy. You can skip it, but the filling may be runnier—add a cornstarch slurry if needed.

What peas should I use?

Frozen peas are best—they hold texture after simmering. Avoid canned; they can turn mushy.

Can I reheat individual portions?

Yes! Reheat single servings in a microwave or 350 °F oven for ~10 minutes until warm.

How do I prevent the top from burning?

Watch closely during broiling—2–3 minutes is usually enough. If it browns too fast, lower the rack slightly.

Can I add other veggies?

Absolutely! Mushrooms, corn, diced bell peppers, or celery all pair well—add with onions and carrots.

Is allspice essential?

Not mandatory, but it provides warmth and depth. Substitute with a pinch of cinnamon or nutmeg if desired.

Conclusion

This Shepherd’s Pie is a cozy crowd-pleaser, marrying seasoned meat, sweet veggies, and ultra-creamy mashed potatoes into a comforting dish. Perfect for weeknight dinners, potlucks, or make‑ahead meals, it’s sure to become a staple in your home cooking repertoire.

Shepherd Pie

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• Author: Ezabella
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Halal

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Description

A comforting classic, this Shepherd’s Pie layers savory minced beef cooked with aromatic vegetables and herbs, topped with rich mashed potatoes sprinkled with Pecorino Romano, baked until golden and finished with a crisp broiled top.

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Ingredients

1 lb minced beef

1 yellow onion, chopped

1 large carrot, shredded

2 garlic cloves, grated

2 tbsp tomato paste

2 tbsp flour

1 tbsp soy sauce

1 tbsp ketchup

1 tsp white vinegar

1 cup broth or water + bouillon

2 sprigs rosemary

1 tsp thyme

1/4 tsp allspice

Salt & pepper to taste

3/4 cup frozen peas

2 lbs medium yellow potatoes, peeled and quartered

4 tbsp butter, melted

1/2 cup heavy cream, warmed

1 tsp dried parsley

1/2 tsp garlic powder

1/2 cup Pecorino Romano, grated

2 egg yolks

Olive oil for brushing

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Instructions

1. Heat a deep pan on medium-high heat. Add minced beef and brown for 60 seconds before breaking apart. Season lightly.
2. Add chopped onion and shredded carrot; cook for 2–3 minutes. Add grated garlic and cook briefly.
3. Stir in tomato paste, cook for 1–2 minutes. Sprinkle with flour and cook to eliminate raw flavor.
4. Deglaze with soy sauce, ketchup, and vinegar. Add broth or water with bouillon, rosemary, thyme, and allspice. Simmer covered for 10 minutes.
5. Season with salt and pepper. Add frozen peas and simmer for another 5 minutes.
6. Preheat oven to 400°F (205°C). Boil quartered potatoes in salted water until tender, about 10–15 minutes.
7. Drain and briefly return potatoes to pot to dry. Mash until smooth. Stir in butter, cream, Pecorino, parsley, garlic powder, and egg yolks.
8. Spread beef mixture in a baking dish. Top with mashed potatoes, smoothing or piping over the top.
9. Brush a fork with olive oil and drag across the surface to create ridges. Sprinkle with black pepper and extra Pecorino.
10. Bake for 20–25 minutes until heated through and slightly browned. Broil for 2–3 minutes to form a golden crust.
11. Let rest for 5 minutes before serving for better texture and flavor.

Notes

• Substitute minced beef with lamb for a more traditional version.
• Omit egg yolks in mash if desired—use extra cream for richness.
• Use frozen peas for best texture; avoid canned peas.
• Watch closely during broiling to prevent burning.
• Make ahead and refrigerate or freeze before baking for convenience.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop and Baking
• Cuisine: British

Nutrition

• Serving Size: 1/6 of pie
• Calories: 410
• Sugar: 4g
• Sodium: 680mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 105mg