Description
Comfort meets elegance in this classic Ina Garten shepherds pie, blending rich ground lamb with creamy mashed potatoes and aromatic vegetables. Hearty layers of savory meat and silky potato topping create a memorable dish perfect for warming winter dinners.
Ingredients
Scale
Main Protein:
- 1 lb ground beef
- ½ lb cremini mushrooms, quartered
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced
- 2 cloves garlic, minced
Fats, Seasonings, and Additional Ingredients:
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- 3 tablespoons (45 grams) unsalted butter
- 1 tablespoon (15 grams) kosher salt
- ¾ teaspoon dried oregano
- 3 tablespoons (45 grams) tomato paste
- ¼ cup (60 milliliters) canned low-sodium beef broth
- ½ teaspoon Worcestershire sauce
- ¼ cup grated Parmesan (optional)
Mashed Potatoes:
- 1 ½ pounds (680 grams) russet potatoes, peeled and quartered
- 2 teaspoons kosher salt
- ¾ cup (180 milliliters) whole milk
- 6 tablespoons (85 grams) unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 375°F (190°C), creating an ideal temperature for baking the shepherd’s pie.
- Prepare the vegetable base by heating 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add diced onions, sliced carrots, chopped celery, quartered mushrooms, and minced garlic.
- Sprinkle half the kosher salt and dried oregano over the vegetables, sautéing until they become tender and slightly caramelized, approximately 10 minutes.
- Introduce tomato paste to the skillet, stirring and cooking for an additional 8 minutes to intensify the flavor profile.
- Incorporate ground beef into the vegetable mixture, carefully breaking it apart and cooking until the meat loses its pink color, roughly 3 minutes.
- Pour in 1/4 cup beef broth, remaining kosher salt, Worcestershire sauce, and freshly ground black pepper. Allow the mixture to simmer and meld together.
- Transfer the meat and vegetable mixture to a 2-quart (1.9 liters) casserole dish, spreading it evenly across the bottom.
- For the mashed potato topping, place peeled and quartered russet potatoes in a large saucepan, covering them with cold water and adding 2 teaspoons kosher salt.
- Bring the potatoes to a boil, then reduce heat and simmer until fork-tender, approximately 15 minutes.
- While potatoes cook, warm 3/4 cup whole milk and 6 tablespoons unsalted butter in a small saucepan over low heat until butter completely melts.
- Drain potatoes in a colander, then return them to the saucepan. Gently toss over low heat for 1 minute to eliminate excess moisture.
- Remove from heat and pour the warm milk-butter mixture over the potatoes. Mash until slightly chunky, incorporating 2 tablespoons chopped fresh parsley.
- Season the mashed potatoes with additional salt and black pepper to taste.
- Spread the mashed potatoes over the meat mixture, creating an even layer with a small border around the dish’s edge.
- Optional: Sprinkle 1/4 cup grated Parmesan cheese on top for extra flavor.
- Bake in the preheated oven for 40 minutes, or until the potato topping turns golden brown and the filling bubbles around the edges.
- Remove from oven and allow the shepherd’s pie to rest for 10 minutes before serving, which helps the flavors settle and makes cutting easier.
Notes
- Transform humble ingredients into a soul-warming family dinner that feels like a culinary hug.
- Customize the meat blend by mixing ground beef and lamb for an authentic, rich flavor profile.
- Refrigerate the assembled pie for up to 24 hours before baking, making meal planning a breeze.
- Top with extra-sharp cheddar or Parmesan for a crispy, golden cheese crust that adds incredible depth.
- Leftovers reheat beautifully and taste even more delicious the next day, developing deeper flavor complexity.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 635 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 37 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 90 mg