Shepherd's Pie with Parmesan Potatoes

Ingredients

• 1 lb Ground Beef (lean (90% lean / 10% fat))
• 2 Carrot (peeled and diced small)
• 1 Celery Stalk (diced)
• 1 Onion (yellow or white, diced)
• 2 tbsp Tomato Paste (for color and depth of flavor)
• 0.5 cup Beef Broth (low‑sodium)
• 1 tbsp Worcestershire Sauce (adds umami)
• 1 tbsp Garlic (minced)
• 1 cup Frozen Corn (no need to thaw)
• 0.5 cup Frozen Peas (optional but traditional)
• 4 Russet Potatoes (peeled and cubed evenly)
• 2 Egg Yolks (helps bind the mash and create a crust)
• 0.33 cup Heavy Cream (for a creamy mash)
• 1 tsp Garlic Powder (seasoning for the mash)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tbsp Butter (for the mash)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat fully before baking.

   Time: PT15M

   Temperature: 400°F

2. Boil Potatoes

   Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil, then simmer until fork‑tender, about 10–12 minutes.

   Time: PT15M

   Temperature: 212°F

3. Brown the Beef

   Heat the 10‑inch cast iron skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up, until fully browned and most of the fat has rendered, about 6–8 minutes. Drain any excess grease.

   Time: PT8M

4. Sauté Vegetables

   Add the diced carrots, celery, and onion to the skillet with the beef. Cook, stirring occasionally, until the vegetables soften, about 4–5 minutes.

   Time: PT5M

5. Add Tomato Paste

   Stir in 2 tbsp tomato paste and cook for 1 minute to develop color.

   Time: PT1M

6. Incorporate Liquids & Seasonings

   Add 1 tbsp Worcestershire sauce, 1 tbsp minced garlic, 0.5 cup beef broth, 1 cup frozen corn, and 0.5 cup frozen peas. Stir well and simmer until the mixture thickens and most liquid evaporates, about 3–4 minutes.

   Time: PT4M

7. Season the Filling

   Taste the meat‑vegetable mixture and adjust salt and pepper as needed. Remove from heat and set aside.

   Time: PT1M

8. Mash the Potatoes

   Drain the boiled potatoes and return them to the pot. Add 2 tbsp butter, 0.33 cup heavy cream, 2 egg yolks, 1 tsp garlic powder, 0.5 cup grated Parmesan, 1 tsp salt, and 0.5 tsp black pepper. Mash until smooth and slightly thick; it should hold its shape on a spoon.

   Time: PT5M

9. Assemble the Pie

   Spread the meat‑vegetable filling evenly in the Dutch oven. Spoon the mashed potatoes over the top, smoothing with a spatula. Sprinkle an additional 0.25 cup grated Parmesan for extra crust.

   Time: PT3M

10. Bake

    Place the Dutch oven in the preheated oven and bake for 20–25 minutes, or until the potato topping is golden brown and the cheese is bubbling.

    Time: PT25M

    Temperature: 400°F

11. Rest and Serve

    Remove the pie from the oven, let it rest for 5 minutes, then slice and serve.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

45 g

Fat

18 g

Fiber

5 g