Shepherd's Pie (Thanksgiving Edition)

Ingredients

• 2 pounds Ground Beef (80% lean)
• 1 teaspoon Salt (plus extra for seasoning)
• 1 teaspoon Black Pepper (freshly ground)
• 1 medium Onion (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 1 stalk Celery (diced)
• 3 cloves Garlic (freshly minced)
• 1 tablespoon Tomato Paste
• 1 sprig Fresh Rosemary
• 1 sprig Fresh Thyme
• 0.5 cup Red Wine (dry, for deglazing)
• 2 cups Beef Broth (low‑sodium)
• 1 cup Frozen Peas
• 2 pounds Potatoes (peeled and cut into chunks)
• 2 tablespoons Unsalted Butter (cold, cut into cubes)
• 0.5 cup Shredded Cheddar Cheese
• 0.5 cup Heavy Cream (heated until hot)
• 3 Egg Yolks (room temperature)
• 0.25 cup Parmesan Cheese (freshly shredded, divided)

Instructions

1. Prep Vegetables

   Dice the onion, carrot, and celery; mince the garlic.

   Time: PT5M

2. Brown the Beef

   Heat the skillet over medium‑high, add the ground beef, season with 1 tsp salt and 1 tsp pepper, and cook until browned, breaking it up with a spoon.

   Time: PT5M

3. Drain Excess Fat

   Tilt the pan and spoon out most of the rendered fat, leaving about 1 tablespoon for flavor.

   Time: PT2M

4. Sauté Vegetables

   Add the diced onion, carrot, celery, and minced garlic to the beef. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

5. Add Tomato Paste and Herbs

   Stir in 1 tablespoon tomato paste, the rosemary sprig, and thyme sprig. Cook for 1 minute to develop flavor.

   Time: PT1M

6. Deglaze with Red Wine

   Pour in ½ cup dry red wine, scraping up any browned bits. Let it reduce for about 2 minutes.

   Time: PT2M

7. Simmer the Filling

   Add 2 cups beef broth, bring to a gentle simmer, and cook until the liquid reduces and thickens, roughly 15 minutes.

   Time: PT15M

8. Finish the Meat Layer

   Stir in 1 cup peas, taste and adjust salt/pepper if needed. Remove the rosemary and thyme sprigs.

   Time: PT2M

9. Boil Potatoes

   Place peeled, chunked potatoes in a saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork‑tender, about 15 minutes.

   Time: PT15M

10. Mash the Potatoes

    Drain potatoes, return to pot, and mash with 2 tbsp cold butter, ½ cup shredded cheddar, ½ cup hot heavy cream, 3 egg yolks, ¼ cup Parmesan, a pinch of salt and pepper until smooth.

    Time: PT5M

11. Preheat Oven

    Preheat the oven to 400°F (200°C).

    Time: PT5M

    Temperature: 400°F

12. Assemble the Pie

    Spread the meat mixture evenly in the oven‑safe dish. Dollop the mashed potatoes on top and smooth with a spatula. Sprinkle the remaining Parmesan and a few turns of black pepper over the surface.

    Time: PT5M

13. Bake

    Place the dish in the preheated oven and bake until the top is golden brown and the filling is bubbling, about 25 minutes.

    Time: PT25M

    Temperature: 400°F

14. Rest and Serve

    Remove from oven and let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground lamb
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black Pepper: White pepper
• Instead of Onion: Shallot
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalk
• Instead of Garlic: Garlic paste
• Instead of Tomato Paste: Tomato purée
• Instead of Fresh Rosemary: Dried rosemary (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (1/4 tsp)
• Instead of Red Wine: Beef broth, Grape juice with a splash of vinegar
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Frozen Peas: Fresh peas
• Instead of Potatoes: Sweet potatoes (different flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Shredded Cheddar Cheese: Monterey Jack, Gruyère
• Instead of Heavy Cream: Half‑and‑half, Milk with butter
• Instead of Egg Yolks: Whole egg (reduce other liquid)
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Skillet or Dutch Oven
• Saucepan for Potatoes
• Colander
• Mixing Bowl
• Whisk
• Spatula or Wooden Spoon
• Chef's Knife
• Cutting Board
• Oven‑Safe Baking Dish (9×13 inch)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Simmer the meat filling until the broth reduces and thickens.
• Mash potatoes with hot cream and egg yolks to create a smooth, rich topping.
• Bake until the top is golden brown and the filling is bubbling.

Chef Tips from the Video

• Use a dry red wine with good acidity for a brighter flavor.
• Cold butter in the mash creates a lighter, fluffier texture.
• Fresh herbs give a more vibrant taste than dried; strip leaves before adding.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the meat filling a day ahead; refrigerate and reheat gently before assembling.
• Mashed potato topping can be made up to 24 hours ahead and kept covered in the fridge.
• Assemble the pie, cover tightly, and bake just before serving for best texture.

Frequently Asked Questions