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Growing up in England one of the staple meals in our home was shepherd’s pie. It was the ultimate comfort food because it was home cooked, hearty and always made with love. My mother would make big batches, enough to last us through the week or to freeze for another day, and it somehow tasted even better the next time around. She always made it with very lean beef, keeping the dish lighter without sacrificing flavor. For my version, I whip the mashed potatoes until they are smooth and creamy, then brush the top with a little egg wash to give it that beautiful golden crust when baked.
Shepherd’s Pie
For the Filling:
- 1 lb. lean ground beef
- 1 medium onion, finely chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 Tbsp. tomato paste
- 1 tsp. Worcestershire sauce
- 1 cup beef broth
- 1 tsp. fresh thyme (or ½ tsp. dried)
- salt and pepper to taste
- 1 cup frozen peas
For the mashed potato topping:
- 1 ½ lbs. potatoes, peeled and cut into chunks
- 3 Tbsp. butter
- ¼ cup milk (or more, to taste)
- salt to taste
- 1 egg yolk (for egg wash)
Preheat the oven to 400 F. In a large skillet over medium heat, cook the ground beef until browned. Drain off any excess fat if necessary. Add the onion, carrots, celery and garlic. Cook for 5–6 minutes until softened. Stir in the tomato paste, Worcestershire sauce, thyme, salt and pepper. Pour in the beef broth, reduce heat, and simmer uncovered for 15–20 minutes until thickened. Stir in the peas and remove from heat. Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and mash with butter and milk until very smooth. Season with salt. Spoon the beef filling into a baking dish. Spread the mashed potatoes evenly over the top, smoothing with a spatula. Whisk the egg yolk with a teaspoon of water and brush over the potato to create a golden crust. Bake for 20–25 minutes until the top is golden and slightly crisp. Let rest for 5 minutes before serving.
Fun fact: Although shepherd’s pie is a beloved British classic, it actually originated in Ireland in the late 1700s. It was originally created as a way to use up leftover roasted meat, traditionally lamb, and it quickly became a staple in both Irish and British households. When made with beef, it’s technically called cottage pie, but over the years the terms have often been used interchangeably.
Daniel Green is an Edina resident and a chef who specializes in healthy eating. Find his cookbooks on amazon.com.
