Description
This classic Shepherd’s Pie recipe layers rich, savory ground beef and vegetables under a creamy mashed potato topping, baked to golden perfection. With tender chunks of bacon, fresh herbs, and a splash of red wine, this comforting dish delivers hearty flavor and satisfying texture perfect for family dinners.
Ingredients
Scale
Meat Mixture
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 teaspoons salt, divided
- 4 oz bacon, diced (about 3 slices thick-cut bacon)
- 2 medium yellow onions, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1½ cups chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
Mashed Potatoes
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup sour cream
- 5 tablespoons unsalted butter, cut into 1-inch chunks
- ¼ cup half & half
Garnish
- 2 tablespoons finely chopped chives
Instructions
- Prepare the beef mixture: In a medium bowl, combine the ground beef, baking soda, 1 teaspoon salt, and 1 tablespoon water. Mash together with your hands to mix evenly. Set aside for 20 minutes to allow the beef to tenderize.
- Cook and mash the potatoes: Place peeled and chunked potatoes in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 8 to 10 minutes, until potatoes are soft when pierced with a fork. Drain and return potatoes to the pan over medium heat. Stir with a wooden spoon or masher until dry and fluffy, about 3 minutes. Remove from heat and stir in sour cream, butter, half & half, and the remaining 1 teaspoon salt. Mash until smooth and creamy. Adjust seasoning if needed, then set aside.
- Cook bacon and vegetables: Heat a 12-inch oven-safe skillet over medium heat. Add diced bacon and cook, stirring frequently, until crisp, about 6 to 8 minutes. Use a slotted spoon to remove bacon and place on paper towels, leaving the bacon fat in the pan. Add diced onions and carrots to the fat and cook until softened and beginning to brown, about 6 to 8 minutes. Add minced garlic and cook for 1 more minute.
- Deglaze and thicken filling: Pour in the red wine and raise heat to high. Boil, scraping the pan to loosen browned bits, until the liquid reduces by half. Sprinkle in flour and stir to combine thoroughly. Add the reserved beef mixture, tomato paste, and Worcestershire sauce. Cook over high heat, breaking up meat with a spoon until no longer pink, about 5 minutes.
- Simmer the filling: Stir in chicken broth and bring to a simmer. Lower heat and cook for about 2 minutes until thickened, scraping any bits from the bottom. Mix in fresh thyme, black pepper, frozen peas, and crisp bacon. Heat through and adjust salt and pepper as needed.
- Assemble and bake: Evenly dollop mashed potatoes over the meat filling in the skillet. Use a rubber or offset spatula to spread the potatoes smoothly to the edges. Drag a fork across the surface to create ridges for browning. Place the skillet on a baking sheet or lined foil to catch drips. Bake in a preheated 375°F oven for 30 minutes until the filling is hot and the potato topping is lightly browned and bubbly on the edges.
- Optional broiling: For a golden crust, broil the pie for 5 additional minutes until the top turns a deep golden color. Watch carefully to avoid burning.
- Garnish and serve: Remove from oven, sprinkle with chopped chives, and serve hot.
Notes
- If you don’t have an oven-safe skillet, transfer the meat mixture to a 2.5-quart casserole dish and spread the mashed potatoes over the top before baking.
- The stew base can be made several days ahead and refrigerated. Reheat before assembling, adding a little broth if needed for moisture. Prepare mashed potatoes fresh just before baking for the best texture.
- This recipe yields 4 to 6 hearty servings, perfect for family meals or leftovers.
- The savory combination of bacon, red wine, and fresh thyme lends a rich depth of flavor.
- Creating ridges in the mashed potato topping helps promote a beautifully browned crust during baking.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 650
- Sugar: 7 g
- Sodium: 1243 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 122 mg
