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Pioneer Woman Shepherd’s Pie

Pioneer Woman Shepherd's Pie - recipe card
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A hearty, comforting shepherd’s pie featuring a rich, savory ground beef and vegetable filling in a silky gravy, topped with creamy, buttery mashed potatoes. The mashed potato topping is piped or spread over the filling and baked until golden brown for a perfect textural contrast.

Ingredients

Scale
  • For the Mashed Potatoes:
  • 1 1/2 lbs (about 4 medium) Yukon Gold potatoes, peeled and quartered
  • 1/4 cup whole milk
  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the Filling:
  • 1 tbsp olive oil
  • 1/2 cup yellow onion, finely diced
  • 1 large carrot, peeled and finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (at least 90% lean)
  • 2 sprigs fresh thyme, leaves stripped (about 1/2 tsp)
  • 1/2 cup frozen peas
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce, ensure no pork-derived ingredients
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • For the Egg Wash (optional):
  • 1 large egg, beaten with 1 tbsp water

Instructions

  1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch. Stir in 1 teaspoon salt (optional, for seasoning the water). Bring to a boil over high heat, then reduce to medium and simmer for 15-18 minutes, until the potatoes are fork-tender (a paring knife slides in with no resistance). Drain well and return the potatoes to the hot pot to dry for 2 minutes, shaking occasionally.
  2. While the potatoes cook, heat the olive oil in a 10-inch oven-safe skillet or Dutch oven over medium heat. Add the onion, carrot, celery, and a pinch of salt. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened but not browned. The onion should become translucent and the carrot just tender.
  3. Add the minced garlic and thyme leaves to the skillet. Cook for 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it will turn bitter. You should smell a sweet, aromatic fragrance.
  4. Increase the heat to medium-high. Add the ground beef and break it apart with a wooden spoon. Cook for 8-10 minutes, stirring and breaking up the meat, until the beef is fully browned. The meat should be crumbly with no pink areas. If there is excess fat, carefully spoon it off, leaving a couple of tablespoons for flavor. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  5. Reduce heat to low and add the tomato paste. Cook, stirring constantly, for 2 minutes. This cooks out the raw, acidic taste and deepens the color to a rich brick red. You will see the paste darken slightly.
  6. Add the beef broth and Worcestershire sauce, scraping the bottom of the skillet with a wooden spoon to release any browned bits called ‘fond’. Bring the mixture to a gentle simmer. Allow it to bubble gently for 5-7 minutes, reducing slightly until it thickens like a thin gravy.
  7. Whisk the cornstarch and water together in a small bowl to create a slurry, then pour it into the simmering liquid. Stir for 1-2 minutes until the sauce has thickened and turned glossy. If using, add the frozen peas and stir to distribute. Simmer for another minute. Remove the skillet from heat. Taste and adjust seasoning with extra salt or pepper as needed.
  8. Preheat the oven to 375°F / 190°C.
  9. Make the mashed potatoes: Return the drained potatoes to the hot pot over low heat. Using a potato masher or ricer, mash the potatoes until smooth and free of lumps. If using a ricer, press them directly back into the pot. Stir in the butter, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until the butter is fully melted and the potatoes are creamy and smooth. If the potatoes seem stiff, add an extra splash of milk—they should be loose enough to spread easily but not liquid.
  10. Carefully spread the mashed potatoes over the beef filling in the skillet. Use a spatula to create a smooth, even layer that completely covers the meat. For decorative peaks, drag the tines of a fork across the surface or pipe the potatoes using a piping bag fitted with a large star tip—this creates beautiful, crispy golden tips as it bakes.
  11. Brush the top of the mashed potatoes with the beaten egg mixture if desired. This gives the crust a shiny, deep golden sheen. Alternatively, you can dot the top with a little extra butter.
  12. Place the skillet on a baking sheet (to catch any bubbling drips) and transfer to the oven. Bake for 25-30 minutes, until the filling is bubbly and the top of the potatoes is golden brown in spots. For a browner, crisper top, broil for the last 2 minutes, watching closely so it doesn’t burn.
  13. Remove from the oven and let rest for 10 minutes on a wire rack. This rest allows the filling to set up for clean serving. Spoon or slice portions, ensuring each serving gets both potato and filling, and serve hot.

Notes

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the pie without egg wash, wrap tightly in foil, and freeze for up to 3 months. To reheat: For refrigerated, reheat single portions in the microwave on high for 2-3 minutes, or in a 350°F / 175°C oven for 20-25 minutes. For frozen, thaw in the refrigerator overnight, then bake covered with foil at 350°F / 175°C for 40 minutes, then uncovered for 10 minutes. Reheated shepherd’s pie should reach an internal temperature of 165°F / 74°C before serving.

Nutrition

Keywords: shepherd's pie, cottage pie, ground beef pie, Irish casserole, mashed potato topping, comfort food, family dinner, weeknight dinner, beef and vegetable pie, classic shepherd's pie

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-shepherds-pie/