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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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/ina-garten-shepherds-pie-recipe/