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