Savory Shepherd’s Pie - Fairfax Market

Servings

6

Ready In:

45-60 minutes

Good For:

Dinner

About this Recipe

A classic Savory Shepherd’s Pie recipe that is oh so comforting with seasoned ground beef, mixed vegetables, and creamy mashed potatoes, then baked until top is golden and crispy. Perfect for a cozy family dinner.

INGREDIENTS:

MEAT FILLING

1 pound Goodness Grazecious Grass-Fed, Organic Ground Beef
2 Tablespoons Extra Virgin Olive Oil
1 Yellow Onion, diced
2 cloves Garlic, minced
1 cup Mixed Vegetables (carrots, peas)
1 cup Corn Kernels
2 Tablespoons All-Purpose Flour
1 Tablespoon Worcestershire Sauce
1 cup Beef Broth
2 Tablespoons Tomato Paste
1/2 cup Dry Red Wine, such as Cabernet Sauvignon
2 teaspoons Dried Parsley Leaves
1 teaspoon Rosemary Leaves
1 teaspoon Dried Thyme Leaves
1/2 teaspoon each Salt and Ground Black Pepper

POTATO TOPPING

1 1/2- 2 pounds Russet Potatoes (4 large potatoes), peeled and diced
2 Tablespoons Unsalted Butter
1/3 cup Half-and-Half
1/4 cup Cheddar Cheese, shredded
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder

Step 1

Preheat oven to 400ºF.

Step 2

Place the diced potatotes in a large cooking pot and cover with salted water. Bring the water to a boil over high heat. Cook until the potatoes are fork tender, about 10-15 minutes.

Step 3

Drain potatoes and set aside in a colander.

Step 4

Add butter, half and half, garlic powder, salt and pepper to the pot you cooked the potatoes in. Stir and cook until butter is melted and all ingredients are mixed. Return potatoes to pot. Mash the potatoes with a potato masher or fork and seaon wih salt and pepper. Mix until all ingredients are mixed throughtly. Set aside.

Step 5

In a large oven-safe-skillet over medium-high heat, heat oil. Add the ground beef and season with salt and pepper. Break up beef with a wooden spoon and cool until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons of beef drippings.

Step 6

In the same skillet over medium heat, add the onion and carrots until onion is soft and transparent, about 5 to 6 minutes. Add garlic, rosemary, and theyme and cook until fragrant, stirring, about 2 more minutes.

Step 7

Return beef and accumlated juices to skillet, then stir in tomato paste. Cook, stirring, until tomato paste turns dark red, about 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour, stirring occasionally, and cook until sauce is thickened, about 5 minutes. Stir in corn and peas.

Step 8

Pour beef mixture into a 9-inch baking dish or keep in oven-proof skillet. Spread out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. Sprinkle generously with shredded cheddar cheese.

Step 9

Place dish in the preheated oven and bake uncovered for 25-30 minutes, or until mashed potatoes are golden brown on top and cheese is completely melted. Cool for 15 minutes before serving.

SERVING SUGGESTIONS:

Pair with a bottle of Cabernet Merlot or Pinot Noir. A buttery Chardonnay also pairs well with Shepherd’s pie.