Bob's Shepherd's Pie
Submitted by jcpeters01
Shepherd’s pie made with seasoned ground beef in tomato sauce, mixed vegetables, herbs, and a firm mashed potato lid finished with paprika. Classic British comfort casserole.
YIELD
8 servingsPREP
40 minCOOK
20 minREADY
60 minTraditionally, shepherd’s pie calls for lamb (true shepherd’s pie) while cottage pie uses beef. This Americanized version goes the cottage pie route with ground beef, but keeps the British soul intact: a savory meat and vegetable base under a mashed potato roof browned in the oven.
The seasoning carries this dish. Bay leaves, thyme, and marjoram do quiet work simmering with the beef and tomato sauce, building the herbal backbone that separates a real shepherd’s pie from a sad meat bake. Pull the bay leaves out before transferring to the casserole or you’ll bite into one at the table.
The potato lid needs to be firm, not runny. Add the milk gradually while mashing. Too thin and the topping melts into the meat instead of holding its piped edges and browning crisply on top.
A dusting of paprika before baking gives the lid a warm orange hue and adds a subtle smoky note.
Pro Tips
- Drain the beef well after browning. Excess fat pooling in the casserole makes the bottom greasy and the potato lid slide around.
- Score the potato top with the back of a fork before baking. Those ridges crisp and brown beautifully, giving texture contrast against the soft meat layer.
- Let it rest 5 to 10 minutes after baking. Cut too soon and the layers slump on the plate.
Variations
- Use ground lamb instead of beef for traditional Irish-style shepherd’s pie.
- Stir in a tablespoon of Worcestershire sauce with the tomato sauce for a deeper umami punch.
- Mix grated sharp cheddar into the mashed potatoes for a richer, browner top crust.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large sauté pan or skillet, add ground beef, onion, celery, and garlic; cook over medium heat until meat is browned; drain liquid.
Do not return to heat.
Stir in tomato sauce, vegetables, bay leaves, thyme, marjoram, and black pepper.
MASHED POTATOES: Boil potatoes over high heat until soft; drain.
Add butter and gradually add milk while mashing potatoes with electric mixer or hand masher.
The consistency of mashed potatoes should be firm; add milk, as necessary, but remember not to make the potatoes too runny.
Set aside.
Transfer meat and vegetable mixture to a 2- 2½-quart casserole.
Evenly top with mashed potatoes.
Sprinkle with paprika. Cover and bake for 20 minutes or until potatoes are lightly browned.
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