Description
Classic Shepherd’s Pie made with a flavorful ground beef vegetable filling topped with creamy mashed potatoes infused with garlic and herbs. This comforting dish is perfect for a family meal and baked to golden perfection.
Ingredients
Vegetable and Meat Filling
- 1 tablespoon vegetable oil
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 ½ cup onion, diced
- 1 pound lean ground beef
- 2 teaspoon minced garlic
- 1 tablespoon cornstarch
- ⅓ cup tomato paste
- 3 tablespoons Worcestershire sauce
- 1 ½ cup beef broth
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas
Mashed Potato Topping
- 2 pounds russet or golden potatoes, peeled and diced into 1-inch pieces
- 2 tablespoons butter
- ½ cup half and half, warmed
- 5.2 ounces Boursin cheese, garlic and fine herbs flavor
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to ensure it’s ready for baking the Shepherd’s Pie later.
- Sauté Vegetables: In a large, deep skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add the diced carrots, celery, and onion and cook until softened, about 5 minutes, stirring occasionally.
- Brown Ground Beef: Add the lean ground beef to the skillet and cook until thoroughly browned with no pink remaining. Break the meat into small pieces as it cooks. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Prepare Sauce: In a bowl, whisk together the beef broth and cornstarch until smooth. Add this mixture to the skillet along with the tomato paste, Worcestershire sauce, dried thyme, oregano, parsley, salt, and black pepper. Stir in the frozen peas and cook for 5 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Boil Potatoes: Place the peeled and diced potatoes in a large pot and cover with cold water. Add 2-3 large pinches of kosher salt. Bring the water to a rolling boil over high heat, then reduce the heat and cook uncovered until the potatoes are tender, about 12-15 minutes.
- Mash Potatoes: Drain the cooked potatoes well and return them to the pot. Use a potato ricer or hand masher to mash them until smooth. Stir in butter, warmed half and half, and Boursin cheese until the mixture is creamy. Season with additional salt and pepper to taste.
- Assemble: Spread the meat and vegetable mixture evenly in a casserole or baking dish. Then, carefully spread the mashed potato topping over the meat mixture, smoothing it out evenly.
- Bake: Place the assembled Shepherd’s Pie uncovered in the preheated oven. Bake for 25-30 minutes until the edges are bubbling and the potato topping starts to brown slightly.
- Serve: Remove from oven, sprinkle with fresh chopped parsley if desired, and serve warm for a comforting meal.
Notes
- Use lean ground beef to reduce excess fat and grease in the filling.
- For a richer flavor, substitute half and half with heavy cream.
- Boursin cheese adds garlic and herb flavor; substitute with cream cheese and fresh herbs if unavailable.
- Freezing leftovers is possible; reheat thoroughly before serving.
- Adjust seasoning as needed to taste, especially salt and pepper, after mashing potatoes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
