Hearty Shepherd's Pie
Lean ground beef simmered with carrots, green beans, bell pepper, oregano and raisins, topped with nutmeg mashed potatoes and baked at 375°F until golden. Cook the beef to 160°F.
Servings 6 servings
Equipment
- Large pot and colander for the potatoes
- potato masher
- Fine grater for the nutmeg
- Large skillet for the filling
- Heatproof container for the drained fat
- Instant-read thermometer for 160°F / 71°C and 165°F / 74°C
- glass oven-safe square dish (8-inch square, 2 quart)
- Baking sheet to catch any drips
- Piping bag optional, for the potato topping
- Trivet or wire rack for resting the hot dish
Ingredients
Mashed potatoes
- 2 lb russet potatoes about 900 g; peeled and quartered
- water and salt for boiling
- 2 tbsp butter plus a few thin slices for the topping
- ¼ cup sour cream
- 1 tsp freshly grated nutmeg plus extra for the topping
- 1 pinch dried thyme
- salt and pepper to taste
Beef filling
- 1.5 lb lean ground beef about 680 g
- 3 cloves garlic minced
- ½ white onion diced
- 2 carrots chopped
- 1 cup green beans fresh or frozen, chopped
- ½ green bell pepper diced
- 2 tsp dried oregano
- 1 tsp beef flavour powder beef bouillon powder, any brand
- 1 cup red wine or 1 cup beef broth for an alcohol-free version
- ¼ cup raisins
- salt and pepper to taste
Instructions
- Peel and quarter the russet potatoes and put them in a large pot. Cover with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain well in a colander, pouring away from you so the steam doesn't catch your face.
- Return the potatoes to the pot and mash with the 2 tablespoons butter, sour cream, 1 teaspoon grated nutmeg, dried thyme, salt and pepper until smooth and creamy. Set aside.
- Heat a large skillet over medium-high heat and add the ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.
- Add the garlic, onion, carrots, green beans and bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in the oregano and beef flavour powder. Pour in the red wine (or beef broth) and scrape up the browned bits from the bottom of the pan. Toss in the raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).
- Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.
Notes
Cook the ground beef to 160°F (71°C). Wash your hands, and anything that touched the raw beef, with hot soapy water. Let the drained fat cool, then put it in the trash. Never pour it down the drain.
For an alcohol-free version, use 1 cup beef broth instead of the red wine. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you're serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.
Shepherd's pie is traditionally made with lamb, and the ground beef version is often called cottage pie. This recipe uses ground beef.
Servings, prep, cooking, baking and resting times are estimates and vary with your stove, oven and dish.
Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the centre.
Make ahead: let the filling cool in a shallow layer first, then assemble, cover and refrigerate within 2 hours of mashing the potatoes. Bake the next day. A cold pie usually needs extra time in the oven, so bake until 165°F (74°C) in the centre. If you use a glass dish, follow its maker's instructions on going from the fridge into a hot oven.