Shepherd’s Pie
Servings Prep Time
8people 20minutes
Cook Time
Servings Prep Time
8people 20minutes
Cook Time
Potato Topping
  • 1 1/2pounds russet potatoes
  • 1/4cup plain yogurt
  • 1/2 stick of unsalted buttercut into small pats
  • sea saltto taste
  • Freshly ground black pepperto taste
Meat/Veggie Filling
  • 1 1/2pounds ground beef
  • 1cup onionchopped
  • 1 carrotdiced
  • 1 parsnipdiced
  • 1/2cup corn kernelsfresh or frozen
  • 1/2cup peasshelled, fresh or frozen
  • 2cloves garlicsmashed and minced
  • 2tablespoons canola oil
  • 2tablespoons all purpose flour
  • 2teaspoons tomato paste
  • 1/4cup dry red wine
  • 3/4cup Beef broth
  • 1teaspoon Worcestershire sauce
  • 2teaspoons fresh savoryminced
  • 1teaspoon fresh thymeminced
  • 1teaspoon fresh parsleyminced
  • sea saltto taste
  • Freshly ground black pepperto taste
  1. Peel the potatoes and cut into 1/2″ cubes. Place then in a medium pan with enough cold water to cover, put the lid on, and then bring to a boil over high heat. Reduce heat and remove the lid, then simmer until fork tender, about 10 – 12 minutes.
  2. While the potatoes are cooking, preheat the oven to 400 F and prepare the meat/veggie filling.
  3. Heat a large skillet over medium high then add the canola oil. Add the onion, carrots and parsnips, and sauté for about 4 minutes.
  4. Stir in the garlic, then the ground beef. Season with salt and pepper and brown the beef until cooked through, 3 – 5 minutes. Sprinkle the flour over top, and stir in. Add the tomato paste, beef broth, red wine, Worcestershire sauce, savory, thyme and parsley and bring to a boil.
  5. Reduce heat, cover and simmer until the sauce begins to thicken, about 10 minutes or so.
  6. Drain the potatoes then mash with the butter and yogurt, and season to taste with salt and pepper. Continue mashing until a smooth, creamy texture.
  7. Add the fresh or frozen corn and peas to the beef mix, and spread evenly in a glass baking dish. Top with the mashed potatoes, pressing out to the edges to seal, then smooth with a knife or spatula.
  8. Bake for 20 – 25 minutes or until the potatoes are a golden brown. Remove from the oven and allow to cool on a rack for 10 minutes before serving.
Recipe Notes

Shepherd’s Pie |