Favorite Shepherd's Pie

This shepherd’s pie takes the comforting beef-and-mash formula and runs it through an Italian kitchen. The filling pairs ground beef with hot Italian sausage, then builds savory depth with tomatoes, mushrooms, garlic, basil and a splash of balsamic vinegar that adds a subtle tangy-sweet edge you won’t find in the classic version.

Frozen peas stirred in keep it true to the original, while the topping gets a lift from Parmesan beaten into the mashed potatoes, so the crust bakes up golden, savory and a little crisp at the edges.

Spreading the mash all the way to the edges is the move that matters. Sealing it to the sides keeps the filling from bubbling up over the top. Let it stand before serving so it sets enough to scoop into tidy portions.

Chef Tips

• Brown the beef and sausage well and simmer the filling down so it’s thick, not soupy, or the mash sinks into it.
• Beat the potatoes smooth with the milk, butter and Parmesan, but don’t overwork them or they turn gluey.
• Spread the mash to the edges and seal it to the dish so the filling stays put as it bakes.
• Let it rest the full 10 minutes before serving so it firms up and portions cleanly.

Variations

• Use ground lamb in place of beef for a more traditional shepherd’s pie.
• Swap in sweet sausage, or fold in carrots or corn with the peas.
• Top the mash with extra Parmesan or cheddar and broil briefly for a crispier crust.