Shepherd's Pie

Ingredients

• 2 lb Ground Beef (80% lean)
• 1 small Onion (finely diced)
• 1 tsp Garlic (fresh minced)
• 1 cube Beef Bouillon Cube (enhances beef flavor)
• 1 tsp Salt (adjust to taste)
• 1 tsp Black Pepper (ground)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Thyme Leaves (dried; optional fresh thyme)
• 2 tsp Worcestershire Sauce
• 3 tbsp Ketchup
• 3 tbsp All-Purpose Flour (for slurry)
• 2 cup Water
• 1 cup Frozen Peas and Carrots (mixed, no need to thaw)
• 6 medium Potatoes (Idaho Russet or Yukon Gold, diced)
• 2 tbsp Unsalted Butter (room temperature)
• 3 tbsp Philadelphia Cream Cheese (softened)
• 0.5 cup Milk (lukewarm)
• 1 tsp Sugar
• 0.25 cup Parmesan Cheese (grated)
• 1 Egg Yolk (room temperature)
• 0.5 tsp Paprika (for garnish)
• 1 tsp Parsley Flakes (for garnish)

Instructions

1. Brown the Ground Beef

   Heat a large frying pan over high heat. Add the 2 lb ground beef and break it up with a spatula, cooking until it begins to brown, about 8‑10 minutes.

   Time: PT10M

2. Add Aromatics and Seasonings

   Stir in the finely diced onion, 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 0.5 tsp dried thyme, the beef bouillon cube, 2 tsp Worcestershire sauce, and 3 tbsp ketchup. Cook for another 3‑4 minutes until the onion softens.

   Time: PT4M

3. Prepare Flour Slurry

   In a small mixing bowl, whisk together 3 tbsp all‑purpose flour with 2 cups cold water until smooth.

   Time: PT2M

4. Thicken the Beef Mixture

   Reduce the pan heat to medium‑low and slowly pour the slurry into the beef while stirring. Simmer for 12‑15 minutes, stirring occasionally, until the sauce thickens into a gravy.

   Time: PT15M

5. Add Peas and Carrots

   Stir in 1 cup frozen peas and carrots. Cook for 3‑4 minutes until they are heated through.

   Time: PT4M

6. Boil the Potatoes

   While the beef simmers, place the diced potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Cook until fork‑tender, about 20 minutes.

   Time: PT20M

7. Dry the Potatoes

   Drain the potatoes in a colander, then return them to the empty pot over low heat for 2‑3 minutes, shaking the pot occasionally to steam off excess moisture.

   Time: PT3M

8. Mash the Potatoes

   Mash the potatoes with a potato masher. Add 2 tbsp room‑temperature butter, 3 tbsp softened cream cheese, 0.5 cup lukewarm milk, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper, 0.25 cup grated Parmesan, and the yolk of one egg. Mix until smooth and slightly creamy.

   Time: PT5M

9. Assemble the Pie

   Spread the beef gravy evenly in a 9×13‑inch baking dish. Spoon the mashed potatoes over the top, smoothing with a fork (not a spoon) to keep some beef visible. Sprinkle the surface with a pinch of paprika and parsley flakes for color.

   Time: PT5M

10. Bake

    Place the dish in a pre‑heated oven at 400°F and bake for 30 minutes, or until the potato topping is golden and the filling is bubbling.

    Time: PT30M

    Temperature: 400°F

11. Rest and Serve

    Remove from oven and let the Shepherd's Pie rest for 5 minutes before cutting. Serve warm.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

20g

Carbohydrates

35g

Fat

20g

Fiber

4g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground pork
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Beef Bouillon Cube: Beef stock concentrate, Miso paste (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Paprika: Smoked paprika (½ tsp)
• Instead of Thyme Leaves: Italian seasoning (¼ tsp)
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Ketchup: Tomato paste diluted with water (2 tbsp)
• Instead of All-Purpose Flour: Cornstarch (2 tbsp)
• Instead of Frozen Peas and Carrots: Fresh peas and carrots (½ cup each)
• Instead of Potatoes: Sweet potatoes (will change flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Philadelphia Cream Cheese: Neufchatel cheese (same amount)
• Instead of Milk: Half‑and‑half (0.5 cup)
• Instead of Sugar: Honey (½ tsp)
• Instead of Parmesan Cheese: Pecorino Romano (same amount)
• Instead of Egg Yolk: Egg white (2 tbsp)
• Instead of Parsley Flakes: Fresh parsley, chopped

Equipment Needed

• Large Frying Pan
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Mixing Bowl
• Wooden Spoon or Spatula
• Pot for Boiling Potatoes
• Colander
• Potato Masher
• Baking Dish

Critical Steps — Do Not Skip

• Browning the ground beef for flavor
• Creating a smooth flour slurry
• Drying the boiled potatoes before mashing
• Incorporating the egg yolk into the mashed topping
• Baking until the topping is golden and the filling is bubbling

Chef Tips from the Video

• Use a mix of Russet and Yukon Gold potatoes for a fluffy yet buttery texture.
• Add a splash of beef broth instead of water in the slurry for extra depth.
• For a smoky flavor, substitute smoked paprika for regular paprika.

Troubleshooting

Storage

Refrigerator: Cool completely, then store in an airtight container for up to 4 days.

Freezer: Wrap tightly with foil and place in a freezer‑safe bag; freeze up to 2 months. Thaw overnight in the fridge before reheating.

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

Make-Ahead Tips

• Prepare the beef filling up to step 5 and refrigerate; reheat before assembling.
• Mash the potatoes and keep them covered; add the egg yolk just before assembling to keep the topping light.
• Assemble the pie, cover tightly with foil, and freeze; bake from frozen adding 10‑15 minutes to the baking time.

Frequently Asked Questions