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Shepherd’s Pie Recipe with Creamy Parmesan Mashed Potatoes

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A comforting Shepherd’s Pie made with ground beef or lamb, vegetables, and savory gravy, topped with creamy Parmesan mashed potatoes. Baked until the potato topping turns golden, this hearty casserole serves eight and can be prepared ahead.

Ingredients

Scale

For the Potato Topping

  • 2 lbs russet potatoes, peeled and cut into 1-inch thick pieces
  • 3/4 cup heavy whipping cream, warm
  • 1/2 tsp fine sea salt
  • 1/4 cup Parmesan cheese, shredded
  • 1 large egg, lightly beaten
  • 2 Tbsp unsalted butter, melted, to brush the top
  • 1 Tbsp parsley or chives, chopped, to garnish the top

For the Pie Filling

  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground lamb
  • 1 1/2 tsp salt, divided, or added to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 medium yellow onion, finely chopped (1 cup)
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour, or cornstarch
  • 1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or beef broth
  • 1 cup beef broth or chicken broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 cups frozen vegetables of choice, such as peas, carrots, and corn

Instructions

How to Make the Potatoes

  1. Place the chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook for 12–15 minutes, until tender, being careful not to overcook them.
  2. Drain the potatoes and mash them in the same pot.
  3. Add the warm cream and 1/2 tsp salt, or to taste, and mash until smooth. Mash in the Parmesan cheese and beaten egg.

How to Make Shepherd’s Pie

  1. Preheat the oven to 400°F with a rack in the center. Heat a large skillet over medium heat. Add the olive oil and ground beef or lamb. Break up the meat with a spatula, season with 1 tsp salt and 1/2 tsp black pepper, and cook for about 5 minutes, until just cooked through and no longer pink.
  2. Add the chopped onion and sauté for 3 minutes to soften. Add the minced garlic and stir for another minute.
  3. Sprinkle in the flour and stir for 1 minute, until a film forms on the bottom of the pan. If using cornstarch instead, see the notes for the alternative method.
  4. Pour in the wine, scraping the bottom of the pan to deglaze for about 1 minute.
  5. Add the broth, tomato paste, and Worcestershire sauce. Stir in the frozen vegetables and bring to a light boil.
  6. Season with another 1/2 tsp salt and 1/4 tsp black pepper, or adjust to taste. Reduce the heat to a simmer, cover, and cook for 10 minutes, until the sauce is slightly thickened.
  7. Transfer the meat and vegetable mixture to a deep pie dish or an 11×7-inch or 9×9-inch casserole dish.
  8. Spoon the mashed potatoes over the filling and spread evenly. Seal the potatoes to the edges of the dish so the filling does not bubble up. Drizzle the melted butter over the top.
  9. Place a sheet of foil under the casserole to catch any drips. Bake at 400°F on the center rack for 25–30 minutes, or until the potatoes begin to turn golden.
  10. Let the pie cool for 15 minutes before serving. Garnish with chopped parsley or chives, if desired.

Notes

  • Meat choice: Use lean ground beef or ground lamb.
  • Gluten-free option: Skip the flour. Whisk 1 Tbsp cornstarch into the beef broth until smooth, then add it to the skillet.
  • Using leftover mashed potatoes: Use 4 cups of leftover mashed potatoes, mixed with the Parmesan cheese and egg for the topping.
  • Make ahead: Assemble the pie, let it cool, and cover within 2 hours. Refrigerate or freeze until ready to bake.
  • Refrigeration: Cool leftovers and cover and refrigerate within 2 hours. Store for up to 4 days.
  • Freezing: Once the assembled pie has cooled, cover with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
  • Reheating: Bake a refrigerated or fully thawed pie at 400°F for 30–35 minutes, until it reaches 165°F.
  • Wine alternative: Use beef broth in place of the dry red wine.

Nutrition

Find it online: https://cookingrecipetips.com/shepherds-pie-recipe-with-creamy-parmesan-mashed-potatoes/