Shepherds Pie

hamburger
casserole
potato
gravy

Meaty, potatoey goodness with an awesome gravy.

Published

March 14, 2021

Ingredients

Potato Topping

  • 1 1/2 lbs russet potatoes
  • 1/4 cup milk
  • 2 ounces unsalted butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg yolk

Meat Filling

  • 2 tablespoons canola oil
  • 2 Tbsp minced onion
  • 3 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground chuck (80/20)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp all-purpose flour
  • 2 tsp tomato paste
  • 1 1/2 cup chicken broth
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • 1/2 cup fresh or frozen English peas

Directions

Preheat oven to 400F.

Potato Topping

  • Peel the 1 1/2 lbs potatoes and cut into 1/2-inch pieces.
  • Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil.
  • Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
  • Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
  • Drain the potatoes in a colander and then return to the saucepan.
  • Mash the potatoes and then add the 1/4 cup milk, 2 oz butter, salt and pepper and continue to mash until smooth.
  • Stir in the egg yolk until well combined.

Filling

  • While the potatoes are cooking, prepare the filling.
  • Place the 1 Tbsp canola oil into a 12-inch saute pan and set over medium high heat.
  • Once the oil shimmers, add the 2 Tbsp minced onion and 3 cubed carrots and saute just until they begin to take on color, approximately 3 to 4 minutes.
  • Add the 2 cloves garlic and stir to combine.
  • Add the 1 1/2 lbs hamburger, salt and pepper and cook until browned and cooked through.
  • Sprinkle the meat with the 2 Tbsp flour and toss to coat, continuing to cook for another minute.
  • Add the 2 tsp tomato paste, 1 1/2 cups chicken broth, 1 tsp Worcestershire, 1 tsp rosemary, 1 tsp thyme, and stir to combine.
  • Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  • Add 1/2 cup peas to the hamburger mixture.

Combine Them

  • Spread meat filling into a greased baking dish.
  • Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
  • Place on a parchment lined half sheet pan on the middle rack of the oven and bake at 400 F for 25 minutes or just until the potatoes begin to brown.
  • Remove to a cooling rack for at least 15 minutes before serving.

Adapted from Alton Brown’s Shepherds Pie: https://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2-1942900