Shepherd's Pie

Ingredients

• 2 pounds Russet Potatoes (peeled and cut into 1-inch pieces)
• 3/4 cup Heavy Whipping Cream (warmed)
• 0.5 teaspoon Salt (plus to taste)
• 1/4 cup Parmesan Cheese (shredded)
• 1 Egg (large, lightly beaten)
• 1 cup Yellow Onion (finely chopped)
• 2 Garlic Cloves (large, peeled and minced)
• 1 tablespoon Olive Oil (for sautéing)
• 1 pound Lean Ground Beef (90% lean)
• 0.5 teaspoon Black Pepper (plus 0.25 tsp later)
• 2 tablespoons All-Purpose Flour (for thickening)
• 1/2 cup Red Wine (dry red, optional)
• 1 cup Beef Broth (low‑sodium)
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Tomato Paste
• 1.5 cups Frozen Mixed Vegetables (peas, carrots, corn blend)
• 2 tablespoons Butter (melted)
• 1 tablespoon Fresh Parsley (chopped for garnish)

Instructions

1. Prep Potatoes

   Peel the russet potatoes, cut them into 1‑inch pieces, rinse under cold water, and place in a medium saucepan. Cover with cold water.

   Time: PT10M

2. Boil Potatoes

   Bring the water to a boil over high heat, then reduce to a low boil and cook 12‑15 minutes until a fork pierces easily.

   Time: PT15M

   Temperature: 212°F

3. Mash Potatoes

   Drain potatoes well, return to pot, and mash using a hand masher. Stir in warm heavy cream, 0.5 tsp salt, shredded Parmesan, and the beaten egg until smooth and creamy.

   Time: PT5M

4. Prep Filling Ingredients

   Finely chop 1 cup of yellow onion and mince 2 large garlic cloves.

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 400°F and position the rack in the middle.

   Time: PT5M

   Temperature: 400°F

6. Brown Ground Beef

   Heat a large skillet over medium heat, add 1 tbsp oil, then add 1 pound lean ground beef. Season with 1 tsp salt and 0.5 tsp black pepper. Cook, breaking up with a spatula, for about 5 minutes until browned.

   Time: PT5M

7. Sauté Onion & Garlic

   Add the chopped onion to the skillet and sauté 3 minutes until softened. Add minced garlic and cook another minute until fragrant.

   Time: PT4M

8. Create Roux

   Sprinkle 2 tbsp all‑purpose flour over the meat mixture, stir for 1 minute so the flour coats the bottom of the pan.

   Time: PT1M

9. Deglaze with Wine

   Pour in 1/2 cup red wine, scraping the pan bottom, and simmer 1 minute.

   Time: PT1M

10. Add Liquids and Veggies

    Stir in 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tbsp tomato paste, and 1.5 cups frozen mixed vegetables. Bring to a gentle boil, then reduce heat and simmer, covered, for 10 minutes until the sauce thickens.

    Time: PT10M

11. Assemble Pie

    Transfer the meat mixture to a deep pie pan or 9x9 casserole dish, spreading evenly. Spoon the mashed potatoes over the top, using an ice‑cream scoop for even portions, and smooth with a spatula. Drizzle 2 tbsp melted butter over the surface.

    Time: PT5M

12. Bake

    Place a sheet of foil underneath the dish to catch any leaks. Bake in the preheated oven for 30 minutes, or until the potato topping turns golden. Optional: broil 2 minutes for extra color.

    Time: PT30M

    Temperature: 400°F

13. Rest & Serve

    Remove from oven, let rest 15 minutes before serving. Garnish with chopped fresh parsley.

    Time: PT15M

Nutrition Facts

Calories

435

Protein

20g

Carbohydrates

35g

Fat

20g

Fiber

4g