How To Make Royal Shepherd's Pie By Rachael

Ingredients

• 2 lb Ground Beef (80% lean; can substitute ground lamb)
• 1 tbsp Olive Oil (or butter, or a 1:1 mix)
• 1 tbsp Unsalted Butter (for browning meat; can combine with olive oil)
• 2 Carrot (peeled and diced)
• 2 Celery Stalk (diced)
• 1 Yellow Onion (medium, diced)
• 2 cloves Garlic (grated)
• 1 tsp Fresh Thyme (handful of leaves, chopped)
• 1 tsp Ground Caraway
• 1 tsp Ground Cumin
• 0.5 cup Dry Sherry (or dry white wine)
• 1 tbsp Worcestershire Sauce
• 1 can Beef Consommé (≈10 oz, or 1.5 cups beef broth)
• 2 lb Potatoes (Yukon Gold or Russet, peeled)
• 1 tsp Salt (for boiling potatoes; plus to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Unsalted Butter (for mashed potatoes)
• 1 Egg Yolk (helps potatoes brown)
• 0.25 cup Sour Cream
• 2 tbsp Chives (finely chopped, plus extra for garnish)
• 1 cup Gruyère Cheese (shredded)
• 1 tbsp Fresh Dill (chopped for garnish)
• 1 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the filling.

   Time: PT5M

   Temperature: 400°F

2. Prepare Vegetables

   Peel and dice the carrots and onion, dice the celery, and grate the garlic cloves. Set aside.

   Time: PT8M

3. Brown the Meat

   Heat 1 tbsp olive oil and 1 tbsp butter in the cast‑iron skillet over medium‑high heat. Add the ground beef, season with ½ tsp salt and ¼ tsp pepper, and crumble as it cooks until fully browned, about 6‑8 minutes.

   Time: PT8M

4. Sweat the Vegetables

   Add the diced carrots, celery, onion, grated garlic, and thyme to the skillet. Reduce heat to medium, sprinkle a pinch of salt, and cook, stirring occasionally, until the vegetables soften, about 5 minutes.

   Time: PT5M

5. Season the Filling

   Stir in 1 tsp ground caraway and 1 tsp ground cumin. Mix well and let the spices toast for 30 seconds.

   Time: PT1M

6. Deglaze

   Pour ½ cup dry sherry (or white wine) into the skillet, scraping up any browned bits from the bottom. Add 1 tbsp Worcestershire sauce and the beef consommé (or 1.5 cups beef broth). Stir to combine and let simmer for 3‑4 minutes until slightly thickened.

   Time: PT4M

7. Boil Potatoes

   Place peeled potatoes in a saucepan, cover with cold salted water (1 tsp salt), and bring to a boil. Cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 212°F

8. Mash Potatoes

   Drain potatoes and pass them through a food mill or ricer back into the mixing bowl. Add 2 tbsp butter, 1 egg yolk, ¼ cup sour cream, 2 tbsp chopped chives, a pinch of salt and pepper, and mash until smooth and slightly fluffy.

   Time: PT5M

9. Assemble the Pie

   Spread the meat‑vegetable mixture evenly in the skillet. Spoon the mashed potatoes over the top, smoothing with a spatula. Sprinkle 1 cup shredded Gruyère cheese over the potatoes.

   Time: PT4M

10. Bake

    Place the skillet in the preheated oven and bake for 15‑20 minutes, until the cheese is bubbling and golden brown.

    Time: PT20M

    Temperature: 400°F

11. Garnish and Serve

    Remove from oven, let rest 5 minutes. Sprinkle fresh dill, parsley, and extra chives on top. Serve directly from the skillet in shallow bowls.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g