Description
This classic Shepherd’s Pie recipe features a hearty blend of lean ground beef and rich vegetables, topped with creamy mashed potatoes and baked to golden perfection. A comforting, savory dish perfect for family dinners, it combines tender beef simmered in a flavorful red wine and tomato sauce with a crispy bacon addition and fluffy potato topping.
Ingredients
Scale
Meat Mixture
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 teaspoons salt, divided
- 1 tablespoon water
- 4 oz bacon, diced (about 3 slices thick-cut bacon)
- 2 medium yellow onions, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1½ cups chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
Mashed Potatoes
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup sour cream
- 5 tablespoons unsalted butter, cut into 1-inch chunks
- ¼ cup half & half
- Finely chopped chives (2 tablespoons, for garnish)
Instructions
- Prepare the Beef Mixture: In a medium bowl, combine the ground beef, baking soda, 1 teaspoon salt, and 1 tablespoon water. Mash with your hand to mix thoroughly and set aside for 20 minutes to tenderize.
- Cook the Potatoes: Place the peeled and chunked potatoes into a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer until tender, about 8 to 10 minutes. Drain and return potatoes to the saucepan. Heat over medium, stirring until dry and fluffy for about 3 minutes. Remove from heat and mash together with sour cream, butter, half & half, and the remaining teaspoon of salt until smooth. Adjust seasoning as needed and set aside.
- Cook Bacon and Vegetables: Heat a 12-inch oven-proof skillet over medium heat. Add diced bacon and cook until crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set on paper towels, leaving the fat in the skillet. Add onions and carrots, cook until softened and beginning to brown, about 6 to 8 minutes. Stir in garlic and cook for 1 minute more.
- Deglaze and Build Filling: Pour in red wine and bring to a boil over high heat, scraping browned bits from the pan, and reduce liquid by half. Stir in flour until dissolved. Add the reserved beef mixture, tomato paste, and Worcestershire sauce, cooking on high while breaking up meat until no longer pink, about 5 minutes.
- Simmer Filling: Add chicken broth and bring to a simmer. Reduce heat to low and cook until thickened, about 2 minutes. Stir in thyme, black pepper, peas, and reserved bacon. Cook until peas are warmed through and adjust seasoning as needed.
- Assemble the Pie: Evenly dollop mashed potatoes over the beef filling in the skillet. Use a spatula to spread the potatoes evenly to the edges. Drag a fork across the top to create ridges for browning.
- Bake the Shepherd’s Pie: Place the skillet on a baking sheet and bake in a preheated 375°F oven for about 30 minutes, until hot, bubbling, and lightly browned. For a golden crust, broil for an additional 5 minutes, watching carefully.
- Serve: Sprinkle the finished pie with chopped chives and serve hot. If not using an oven-safe skillet, transfer filling to a 2.5-quart casserole dish before topping with mashed potatoes and baking.
Notes
- This shepherd’s pie features a hearty beef filling with rich flavors from red wine and Worcestershire sauce complemented by crispy bacon and fresh thyme.
- Use an oven-proof skillet to bake and serve the pie for convenience and presentation.
- The mashed potatoes can be made smoother or chunkier depending on preference; sour cream and half & half add creaminess.
- Make the stew filling ahead and reheat before assembling to save time on the day of serving.
- For extra color and texture, use the broiler at the end of baking but watch carefully to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7 g
- Sodium: 1243 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 122 mg
