Ina Garten Shepherd’s Pie Recipe

Introduction

Ina Garten’s Shepherd’s Pie is a comforting and flavorful classic that brings together tender ground beef, savory vegetables, and creamy mashed potatoes baked to a golden finish. This dish is perfect for cozy family dinners or elegant gatherings, offering a delicious twist on a traditional favorite.

Ingredients

• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 1 rib celery, sliced
• 1/2 lb cremini mushrooms, quartered
• 2 cloves garlic, minced
• 1 tbsp kosher salt (divided)
• 3/4 tsp dried oregano
• 3 tbsp tomato paste
• 1 lb ground beef
• 1/4 cup canned low-sodium beef broth
• 1/2 tsp Worcestershire sauce
• 1 1/2 lbs russet potatoes, peeled and quartered
• 2 tsp kosher salt
• 3/4 cup whole milk
• 6 tbsp unsalted butter
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a large skillet over medium heat, warm the olive oil and 3 tablespoons of butter. Add the diced onion, sliced carrots, celery, quartered mushrooms, minced garlic, 1/2 tablespoon kosher salt, and dried oregano. Sauté for about 10 minutes until the vegetables are softened.
3. Step 3: Stir in the tomato paste and cook for 8 minutes to deepen the flavors.
4. Step 4: Add the ground beef to the skillet, breaking it up as it cooks. Pour in the beef broth, Worcestershire sauce, the remaining salt, and black pepper to taste. Cook for another 3 minutes until the beef is browned and the mixture is well combined.
5. Step 5: Meanwhile, prepare the mashed potatoes. Boil the peeled and quartered russet potatoes in salted water for 15 minutes or until fork-tender. Drain well and return to the pot over low heat to evaporate excess moisture.
6. Step 6: Warm the milk and 6 tablespoons of butter gently in a saucepan until the butter melts.
7. Step 7: Mash the potatoes with the warm milk and butter mixture until smooth and creamy. Stir in the chopped parsley and season with salt and pepper to taste.
8. Step 8: Transfer the beef and vegetable mixture into a 2-quart casserole dish. Gently spread the mashed potatoes evenly over the filling, leaving a small border around the edges. If desired, sprinkle grated Parmesan cheese on top.
9. Step 9: Bake the assembled pie in the preheated oven for 40 minutes, or until the potato topping is golden brown and bubbling at the edges.
10. Step 10: Remove from the oven and let the Shepherd’s Pie rest for 10 minutes before serving to allow the flavors to meld and the filling to set.

Tips & Variations

• Use fresh, high-quality ingredients to enhance the flavors of the dish.
• Prepare the mashed potatoes in advance and chill them slightly before assembling to help maintain their texture during baking.
• For a lighter version, substitute ground turkey or chicken for the beef.
• Vegetarians can replace the ground beef with cooked lentils or a plant-based meat alternative.
• Add extra vegetables such as peas, green beans, or corn for more color and nutrition.
• Sprinkle Parmesan cheese on top for a crispy, cheesy crust or omit it for a dairy-free option.
• Serve with roasted Brussels sprouts, a simple green salad, or garlic bread for a complete meal.

Storage

Store any leftover Shepherd’s Pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Shepherd’s Pie ahead of time?

Yes, you can prepare the filling and mashed potatoes separately ahead of time and assemble the pie just before baking. This helps save time on the day you want to serve it.

What potatoes work best for the mashed topping?

Russet potatoes are ideal for a fluffy and creamy texture, but Yukon Gold potatoes can also be used for a buttery, smooth finish.

Ina Garten Shepherd’s Pie Recipe

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★★★★★

4.8 from 99 reviews

Ina Garten’s Shepherd’s Pie is a classic comfort food dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes and baked to golden perfection. Combining fresh vegetables like carrots, celery, mushrooms, and aromatic herbs, this recipe elevates the traditional shepherd’s pie into a rich, hearty, and elegant meal perfect for family dinners or special occasions.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: British-American

Ingredients

Scale 1x2x3x

Filling

• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 1 medium onion, diced
• 3 medium carrots, peeled and sliced
• 1 rib celery, sliced
• 1/2 lb cremini mushrooms, quartered
• 2 cloves garlic, minced
• 1 tbsp kosher salt (divided)
• 3/4 tsp dried oregano
• 3 tbsp tomato paste
• 1 lb ground beef
• 1/4 cup canned low-sodium beef broth
• 1/2 tsp Worcestershire sauce
• Black pepper, to taste

Mashed Potato Topping

• 1 1/2 lbs russet potatoes, peeled and quartered
• 2 tsp kosher salt
• 3/4 cup whole milk
• 6 tbsp unsalted butter
• 2 tbsp chopped fresh flat-leaf parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C) to get ready for baking the assembled shepherd’s pie.
2. Cook the vegetables: Heat the olive oil and butter in a large skillet over medium heat. Add the diced onion, sliced carrots, celery, mushrooms, minced garlic, 1/2 tablespoon kosher salt, and dried oregano. Sauté the mixture for about 10 minutes until the vegetables have softened and melded together.
3. Add tomato paste and ground beef: Stir in the tomato paste and cook for an additional 8 minutes to develop the flavors. Add the ground beef, breaking it up as it cooks through. Pour in the beef broth, Worcestershire sauce, the remaining 1/2 tablespoon kosher salt, and season with black pepper. Cook this mixture for 3 minutes until the beef is fully browned and well combined with the vegetables.
4. Prepare the mashed potatoes: While the filling cooks, boil the peeled and quartered russet potatoes in salted water for about 15 minutes or until fork-tender. Drain the potatoes and return them to the pot over low heat for a minute to dry out excess moisture. In a small saucepan, gently warm the whole milk with the butter. Mash the potatoes thoroughly, adding the warm milk and butter mixture until creamy. Stir in chopped parsley and season with salt and pepper to taste.
5. Assemble the dish: Transfer the cooked beef and vegetable mixture to a 2-quart casserole dish. Spread the mashed potatoes evenly over the filling, leaving a small border around the edges. If desired, sprinkle the grated Parmesan cheese over the mashed potato layer for added flavor and a golden crust.
6. Bake: Bake the shepherd’s pie in the preheated oven for 40 minutes until the mashed potatoes turn golden brown and the filling is bubbling at the edges. After baking, let the dish cool for 10 minutes before serving to allow it to set for easy slicing.

Notes

• Use high-quality fresh ingredients for the best flavor.
• Chill the mashed potatoes slightly before assembling to help maintain structure during baking.
• Season the filling well with salt and pepper to enhance the flavor.
• Let the pie rest for at least 10 minutes after baking for easier serving.
• Vegetarian variations can substitute lentils or plant-based meat alternatives for ground beef.
• Additional vegetables like peas, green beans, or corn can be added to the filling for more color and taste.

Keywords: Ina Garten, shepherd’s pie, comfort food, ground beef, mashed potatoes, casserole, classic recipe, family dinner, baked dish