Name: Best Shepherd's Pie
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 2 lb. russet potatoes, peeled, sliced 1/2" thick -; Kosher salt -; 2/3 c. half-and-half -; 4 tbsp. unsalted butter -; 2 tbsp. chopped fresh parsley, divided -; Freshly ground black pepper -; 1 tbsp. canola oil -; 2 lb. lean ground beef -; 1 medium yellow onion, chopped -; 2 medium carrots, peeled, chopped -; 3 cloves garlic, chopped -; 2 tsp. chopped fresh rosemary -; 2 tsp. chopped fresh thyme -; 3 tbsp. tomato paste -; 1/2 c. dry red wine, such as Cabernet Sauvignon -; 1 c. low-sodium beef broth -; 3 tbsp. Worcestershire sauce -; Cooking spray -; 3 tbsp. all-purpose flour -; 1 c. frozen corn -; 1 c. frozen peas -; 3 tbsp. grated Parmesan -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Best Shepherd's Pie

1. 2 lb. russet potatoes, peeled, sliced 1/2" thick -

2. Kosher salt -

3. 2/3 c. half-and-half -

4. 4 tbsp. unsalted butter -

5. 2 tbsp. chopped fresh parsley, divided -

6. Freshly ground black pepper -

7. 1 tbsp. canola oil -

8. 2 lb. lean ground beef -

9. 1 medium yellow onion, chopped -

10. 2 medium carrots, peeled, chopped -

11. 3 cloves garlic, chopped -

12. 2 tsp. chopped fresh rosemary -

13. 2 tsp. chopped fresh thyme -

14. 3 tbsp. tomato paste -

15. 1/2 c. dry red wine, such as Cabernet Sauvignon -

16. 1 c. low-sodium beef broth -

17. 3 tbsp. Worcestershire sauce -

18. Cooking spray -

19. 3 tbsp. all-purpose flour -

20. 1 c. frozen corn -

21. 1 c. frozen peas -

22. 3 tbsp. grated Parmesan -

How to cook deliciously - Best Shepherd's Pie

1. Stage

Preheat oven to 400°. In a medium saucepan, cover potatoes with water by 1/2"; season with 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 12 to 15 minutes. Drain potatoes; set aside in colander.

2. Stage

In same pot over medium-low heat, cook half-and-half and butter, stirring until butter is melted. Return potatoes to pot. Mash potatoes with a potato masher or a fork. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat.

3. Stage

Meanwhile, in a large skillet over medium-high heat, heat oil. Add beef; season with 2 teaspoons salt and 1/2 teaspoon pepper. Break up beef with a wooden spoon and cook until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons beef drippings.

4. Stage

In same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in corn and peas.

5. Stage

Pour beef mixture into a 13" x 9" pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over beef mixture. Sprinkle with Parmesan; season with a pinch of pepper.

6. Stage

Bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven. Place a rack in upper third of oven and turn broiler to high. Broil until top begins to brown, 1 to 2 minutes.

7. Stage

Sprinkle with remaining 1 tablespoon parsley. Let cool 10 minutes before serving.