Shepherd’s Pie Recipe

Boil - Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until potatoes are tender (12-15 minutes); don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth. Lastly, mash in the Parmesan cheese and beaten egg.

Sauté Beef - Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Break up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper, and cook until the meat is just cooked through and no longer pink (5 minutes).

Add aromatics - add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute. Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form at the bottom of your pan (*see notes if using cornstarch)

Pour in wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce the heat to a simmer, cover, and cook 10 minutes until the sauce is slightly thickened.

Assemble - Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish. Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up. Drizzle 2 Tbsp melted butter over the top.

Bake - Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.