Shepherd's Pie

• Yield: 6 servings
• Total time: 1 hr 10 mins
• Cuisine: British
• Course: Main Dish
• Est. cost: ~$35–$55 CAD (at time of writing)

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Meat & Seafood

• 1 1/2 lbs lean ground beef

Produce

• 2 1/2 lbs russet potatoes
• 8 green onions
• 1 medium yellow onion
• 4 oz white mushrooms
• 1 head garlic
• 2 sprigs fresh thyme
• 2 medium carrots

Dairy & Eggs

• 4 tbs unsalted butter
• 1 large egg yolk
• 1/2 cup milk

Oils & Vinegars

• 2 tsp vegetable oil

Pantry

• 2 tsp cornstarch
• 2 tbs all-purpose flour
• 1/2 tsp baking soda
• 1 tbs tomato paste
• 2 tsp Worcestershire sauce
• 1 1/4 cups beef broth
• 1 bay leaf
• Salt
• Ground black pepper

Liquids / Alcohol

• 2 tbs Madeira wine or ruby port

Mise It

Seasoned Beef (Medium Bowl)

• 1 1/2 lbs lean ground beef
• 2 tbs water
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp baking soda

Potatoes for Boiling (Medium Saucepan)

• 2 1/2 lbs russet potatoes, peeled and cut into 1-inch chunks
• 1 tbs salt
• Water, enough to just cover potatoes

Melted Butter (Mini Bowl)

• 4 tbs unsalted butter, melted

Milk and Egg (Small Bowl)

• 1/2 cup milk
• 1 large egg yolk

Green Onion Finish (Small Bowl)

• 8 green onions, green parts only, sliced thin
• Salt, to taste
• Ground black pepper, to taste

Skillet Oil (Broiler-Safe 10-Inch Skillet)

• 2 tsp vegetable oil

Aromatics (Medium Bowl)

• 1 yellow onion, buzzed or finely chopped
• 4 oz white mushrooms, trimmed and chopped
• 1/2 tsp salt
• 1/4 tsp ground black pepper

Tomato-Garlic Base (Mini Bowl)

• 2 cloves garlic, buzzed or minced
• 1 tbs tomato paste

Wine (Mini Bowl)

• 2 tbs Madeira wine or ruby port

Flour (Mini Bowl)

• 2 tbs all-purpose flour

Broth Mixture (Medium Bowl)

• 1 1/4 cups beef broth
• 2 tsp Worcestershire sauce
• 2 sprigs thyme
• 1 bay leaf
• 2 medium carrots, peeled and chopped

Cornstarch Slurry (Mini Bowl)

• 2 tsp cornstarch
• 2 tsp water

Make It

🔪 Paring knife

🥘 Medium saucepan

🍳 10-inch broiler-safe skillet

🔥 Broiler

🛍️ Large zip-top bag

🧈 Rimmed baking sheet

🍴 Fork

1. Toss the Seasoned Beef until well combined. Let it rest for 20 minutes.
2. Bring the Potatoes for Boiling to a boil over high heat.
3. Reduce the heat to medium-low and simmer until the potatoes are easily pierced with a fork, 8–10 minutes.
4. Drain the potatoes and return them to the saucepan.
5. Cook the drained potatoes over low heat, shaking the pan occasionally, until surface moisture has evaporated, about 1 minute.
6. Remove from the heat and mash the potatoes well.
7. Stir in the Melted Butter.
8. Whisk in the Milk and Egg.
9. Stir in the Green Onion Finish and season to taste with additional salt and pepper if needed. Cover and set aside.
10. Heat the Skillet Oil in the broiler-safe skillet over medium heat until shimmering.
11. Add the Aromatics and cook, stirring occasionally, until softened and dark bits begin to form on the bottom of the skillet, 4–6 minutes.
12. Stir in the Tomato-Garlic Base and cook until the bottom of the skillet is dark brown, about 2 minutes.
13. Add the Wine, scraping up browned bits, and cook until evaporated, about 1 minute.
14. Add the Broth Mixture and bring to a boil, scraping up any browned bits.
15. Reduce the heat to medium-low. Add the rested beef in 2-inch chunks.
16. Cover and cook, stirring halfway through and breaking up the beef with two forks, until the beef is cooked through, 10–12 minutes.
17. Stir the Cornstarch Slurry to recombine, then stir it into the filling.
18. Simmer until slightly thickened, about 30 seconds.
19. Remove and discard the thyme sprigs and bay leaf. Season the filling to taste with salt and pepper.
20. Adjust the oven rack to 5 inches from the broiler and heat the broiler.
21. Spoon or pipe the mashed potatoes over the filling in an even layer, covering the entire surface.
22. Smooth the potatoes with the back of a spoon, then drag a fork across the top to make ridges.
23. Set the skillet on a rimmed baking sheet and broil until the potatoes are golden brown and crusty, 10–15 minutes.
24. Let the shepherd’s pie cool for 10 minutes.

SERVE!

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