One heaping spoonful of shepherd’s pie delivers savory beef and vegetables, rich gravy and creamy mashed potatoes. And that's just your everyday shepherd’s pie. This version features not only unbelievably tender beef and aromatic vegetables, but also super fluffy, cheesy potatoes.
Traditional shepherd’s pie is made with ground lamb, thus the name, and classic cottage pie is made with ground beef. But the lines have blurred, especially in the U.S. If you’re a stickler for terminology, go ahead and call this a cottage pie, or swap in ground lamb. No matter what you call it, the basic steps to create this one pot meal are the same. First, make the beef filling. Second, create the cheesy mashed potatoes. Third, assemble the casserole. Fourth, bake.
The process is easy, but to guarantee the best shepherd’s pie you’ve ever made, there are a few tips and tricks you should know.
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Tips for making the best cottage pie
Tenderize your beef. This is the definitive game-changer for this shepherd’s pie that requires only a simple commingling of beef and baking soda. Why do it? Baking soda raises the pH of the meat, which prevents the proteins from bonding and tightening up (which can toughen the meat). In addition, when proteins unite, they push water out of the meat, which explains the pool of liquid in the bottom of your skillet. Preventing the proteins from bonding preserves the moisture and ensures tender beef every time.
Use russet potatoes. For the fluffiest, creamiest mashed potato topping, use russet or Idaho spuds. Russets mash up lighter and airier than their red, white and Yukon gold potato cousins.
Swap in your favorite vegetables. I used frozen peas, carrots and corn, but you can use any combination of fresh or frozen vegetables. When using fresh vegetables, such as broccoli, green beans and asparagus, I suggest blanching them in boiling water first for about 1 minute, then drain and use as directed.
Use an ovenproof skillet for easy cleanup. If you have the option, make the beef filling in a pan you can take right to the oven. If you don’t have an ovenproof pan, no problem, you'll just need to transfer the filling from your skillet to a pie plate or shallow baking dish before layering and baking.
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Recipe: The ultimate shepherd’s pie
Even though this dish is easy, to shorten prep time even more, you can make the beef filling and even the mashed potatoes up to 3 days in advance. Store the components separately in the refrigerator and assemble the casserole just before baking. For the best results, let the beef mixture and mashed potatoes sit at room temperature for 20 minutes before assembling and baking.
Makes: 4 to 6 servings
Ingredients:
For the beef filling:
- 1 pound lean ground beef or lamb
- ½ teaspoon baking soda
- 1 tablespoon olive oil
- 1 cup chopped onion, any color
- 2 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth or beef stock
- 1 cup frozen mixed peas and carrots, or frozen vegetables of choice, kept frozen until ready to use
- ½ cup frozen corn, kept frozen until ready to use
For the mashed potatoes:
- 2 pounds russet potatoes (about 2 large potatoes), peeled and cut into 1-inch chunks
- 8 tablespoons butter (1 stick), preferably unsalted, cut into cubes
- ⅓ cup half and half
- ¼ teaspoon garlic powder
- ¼ cup grated parmesan cheese
- Chopped fresh parsley for serving, optional
Instructions:
- Preheat the oven to 400 F.
Make the beef filling
- To tenderize the beef, add the beef and baking soda in a large bowl, toss gently to combine and let stand for 15 to 20 minutes.
- Heat oil in a large skillet over medium-high heat (if possible, use an ovenproof skillet so you can take the pan straight to the oven). Add the onion and cook for 3 to 5 minutes, or until soft. Add the beef and cook until no longer pink, breaking up the meat as it cooks. Add the garlic, dried parsley, thyme, basil, ½ teaspoon salt and ¼ teaspoon black pepper and stir to coat. Cook for 1 minute, or until the herbs are fragrant.
- Add the flour and stir to coat. Add the tomato paste and Worcestershire sauce and stir until incorporated.
- Add broth and bring to a boil. Add the frozen vegetables, reduce the heat to low and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and set aside.
Make the mashed potatoes
- To make the mashed potatoes, place the potatoes in a large pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes, until the potatoes are fork tender.
- Drain and return the potatoes to the pot. Let them rest for 1 minute to allow excess water to evaporate. Add the butter, half and half, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Mash until blended and smooth. Fold in the parmesan cheese.
Layer and bake your pie
- If the beef mixture is already in an ovenproof skillet, spread the mashed potatoes over top, being careful not to squish them down. If you’re not using an ovenproof skillet, transfer the beef mixture to a pie plate or shallow baking dish and top with the mashed potatoes. (If your shepherd’s pie is filled to the max, place the pan/baking dish on a rimmed baking sheet in case of any spillover.)
- Bake uncovered for 25 to 30 minutes, until the top is golden brown and the filling is bubbly. If the filling is super bubbly and the top isn’t browned to your liking, switch to the broiler and broil until the mashed potatoes are golden brown.
- Cool for 15 minutes before serving. Top with parsley, if desired.
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Questions or comments? Email the culinary team atcooking@azcentral.com.
