Shepherd’s Pie

Comfort food has the power – or is it magic? –  to fill a sad soul with warmth and happiness. And I have definitely fallen under the spell of this homemade shepherd’s pie!

The casserole creator is certainly not the only one who will be enchanted by this layered masterpiece of meat and mashed potatoes – part of the charm of shepherd’s pie is sharing its larger-than-life existence with many others.

In quite a number of recent instances, I have turned many frowns upside down when serving it as a hearty dinner.

And you’ll unlock the same comfort food sorcery, you culinary warlock!

Friends traveling for hours and visiting for a quick pit stop will be reinvigorated for the rest of their journey after consuming a hefty plateful.

Partners coming home from stressful jobs will be immediately relieved and relaxed once they step inside the house, smelling the savory aromas wafting from the oven.

And saddened friends or family, grieving some form of loss or battling a melancholy state of mind, will feel uplifted by its all-encompassing warmth and tender texture.

There are no complicated cooking techniques, vegetarian substitutions, or eclectic updates to this simple recipe – comfort is king here.

The meaty base is a mix of ground beef or lamb (or both) cooked with caramelized aromatics and assorted vegetables and bound together in a sultry sauce of tomato paste, red wine, and stock.

Use your favorite wine you enjoy drinking. If you enjoy merlot, read our guide to choosing a bottle of merlot that is best for your budget.

All of this is blanketed with a thick layer of creamy and buttery mashed potatoes. I’ve chosen to simply season them with freshly ground salt and cracked pepper, but you can use Foodal’s easy recipe for garlic parsley mashed potatoes for an additional boost of savory flavor.

Both of the layers are already fully cooked when they are assembled in the casserole, so you only need to bake it for about 25 minutes, with the option to broil it for a few minutes to form a beautifully golden-brown crust on top.

Even with a meticulously measured list of ingredients and well-outlined directions to support the cut-and-dry, formulaic procedure of a recipe, there is still something inexplicably magical about sharing a home-cooked meal with someone in need.

Treat yourself and yours to something special for dinner soon. They’ll be bewitched not only by the delicious recipe, but by your unconditional kindness to nourish them with both food and love.

Ah, there’s the magic!

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Cooking by the Numbers…

Step 1 – Prep

Preheat the oven to 400°F.

This is a long ingredient list – so stay clean and organized in the kitchen as you are prepping all of the items!

It’s a smart idea to fully review the recipe, and keep what you need for the mashed potato layer and the meat and vegetable layer separate.

For the Mashed Potatoes:

Measure out the unsalted butter, and leave it out at room temperature as you prepare the remaining ingredients.

Peel and quarter the russet potatoes. To prevent them from oxidizing and browning, immediately place the pieces in a large pot and fill it with cold water to fully submerge them by one inch.

Measure out the sour cream, whole milk, and salt and pepper.

For the Meat and Vegetable Base:

Measure out the peas and corn. If they’re still frozen, leave them out at room temperature to defrost slightly as you prepare the remaining ingredients. You don’t need them to be completely defrosted to make this recipe.

Measure out the olive oil, all-purpose flour, tomato paste, dry red wine, beef stock, Worcestershire sauce, salt, and pepper.

Don’t have beef stock? Feel free to use chicken or vegetable stock instead – the sauce won’t be as deep and robust, but it will still be equally savory and delicious!

Using a sturdy cutting board and sharp chef’s knife or vegetable cleaver, dice the onion and carrot. Mince the garlic.

Brush up on your chopping techniques by reviewing our article on how to prep an onion!

Wipe the cutting board. Coarsely chop the fresh thyme and parsley. Divide the chopped parsley, reserving and refrigerating 2 teaspoons for the final garnish.

Set out the ground beef or ground lamb. You can also use a mix of both, if you prefer.

Step 2 – Boil the Potatoes

Transfer the pot of potatoes to the stovetop. Bring the water to a boil over high heat.

Once it’s boiling, reduce the heat to medium and continue to simmer until the potatoes are tender, for about 10 to 12 minutes.

Check the tenderness of the potatoes by inserting a metal fork or knife through one of the pieces. If you are able to easily pierce it with no resistance, the potatoes are ready.

Step 3 – Make the Meat and Vegetable Base

As the potatoes are boiling, prepare the meat and vegetable base.

You shouldn’t attempt to use a small skillet here! Don’t use any skillet that’s smaller than 10 inches in diameter, or you’ll overcrowd the pan and prevent the ingredients from cooking properly.

On the stovetop, heat the olive oil in a skillet over medium-high heat.  Saute the chopped onion in the olive oil, using about 1/4 teaspoon of the salt for seasoning. Cook while stirring occasionally  for about 5 minutes, until the pieces are translucent and lightly caramelized.

Add the carrots and garlic to the pan and saute for an additional 3 to 5 minutes. The garlic should be aromatic but not burnt, and the carrots will begin to soften.

Add the ground meat to the pan, as well as the remaining salt and black pepper. Stir the ground meat occasionally, breaking up any larger pieces, for about 5 to 8 minutes. The meat will be browned but still partially raw inside. It will continue to cook as you add the other ingredients.

Evenly sprinkle the flour over the meat and stir until it’s completely incorporated. Don’t add the flour all in one pile, or this will cause it to clump.

Add the tomato paste and continue cooking for another 2 to 3 minutes. Because the tomato paste is thick, you’ll need to stir constantly to warm the paste and evenly distribute it throughout the ground meat. The mixture will begin to look a little dry at this point.

Now, for the liquids!

Pour the stock, red wine, and Worcestershire sauce into the pan. Encourage the deglazing process by scraping the bottom of the skillet to release and incorporate any stuck-on browned bits.

Stir in the thyme and 1 teaspoon of parsley.

Reduce the heat to medium and simmer for 10 minutes. The liquid will slightly reduce, and the mixture will thicken during this time. Stir occasionally to promote even cooking.

Add the peas and corn and cook for an additional 5 minutes, stirring occasionally.

Done! At this point, the ground meat is cooked through, so you can safely taste it in order to adjust your seasonings. Add more salt and/or pepper as needed, and remove the skillet from the heat.

Step 4 – Drain the Potatoes and Mash

While the meat mixture is cooking, make the mashed potatoes. This step is quick and easy to coordinate simultaneously as you are cooking the meat mixture, especially if you own a ricer!

When the potatoes are tender, drain them by carefully pouring the contents through a colander in your kitchen sink.

If you’re using a potato masher, add the potatoes directly to a large bowl and mash by hand until no lumps remain.

If using a ricer, rice the potatoes over a large bowl.

Using a sturdy spoon or spatula, gently incorporate the butter, sour cream, whole milk, salt, and pepper just until fully combined. The mixture should be soft and fluffy.

If needed, make seasoning adjustments with additional salt and pepper.

But don’t overmix! Overmixing will cause the mashed potatoes to be gummy.

Step 5 – Assemble

In an ungreased casserole dish, either a 2- or 2 1/2-quart size, evenly distribute the meat and vegetable mixture in the bottom.

Gently and evenly spread the mashed potatoes over the meat and vegetable mixture in a smooth, flat layer. Don’t press down too hard – you want the layers to stay neatly separated.

Cover the bottom layer entirely with the mashed potatoes, spreading them until they touch the sides of the casserole dish. Any exposed areas will allow the liquid from the meat mixture to spill over.

Spillage may still happen as the casserole cooks, even if you fully covered the meat base and sealed the sides, but it’s an added precaution that’s worthwhile to reduce the chances.

If the liquid does spill over the mashed potatoes – don’t worry about it! It won’t affect the integrity of the dish, and shepherd’s pie is not meant to be perfectly pristine.

Step 6 – Bake

Transfer the assembled casserole to the preheated oven – preferably a rack in the middle for the most even cooking, but you know your oven best!

Bake for 25 to 30 minutes, or until the top is light golden brown. Again, the liquid from the meat mixture may bubble and spill over the mashed potatoes in some sections. Don’t fret!

Step 7 (Optional) – Broil

Not satisfied with how the mashed potatoes look? Want more of a crispy topping?

Broil the casserole!

In the last few moments of baking, move the pan if needed so it will be centered under the broiler, and turn the broiler on high.

Broil for 2 to 3 minutes, or until the top of the casserole is browned to your liking. Be sure to keep an eye on it!

Step 8 – Cool Slightly and Serve

Remove the casserole from the oven and place it on a trivet or cooling rack. Don’t touch it for about 10 minutes!

Not only does the casserole need some time to cool down – its piping hot! – but this will help the meat mixture set slightly.

If it’s cut into immediately, the liquid in the meat mixture will leak out at a rapid pace, drying out each serving every time you slice into the casserole  – so give it some time before cutting!

Garnish the top with the remaining chopped parsley that you reserved, and use a sturdy spatula to cut out portions.

Enjoy!