Description
Classic Shepherd’s Pie with savory ground beef, crispy bacon, tender vegetables, and creamy mashed potatoes baked to golden perfection. This comforting dish combines rich flavors and hearty textures, perfect for a family dinner.
Ingredients
Meat Mixture
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 teaspoons salt, divided
- 4 oz bacon, diced (about 3 slices thick-cut bacon)
- 2 medium yellow onions, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1½ cups chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
Mashed Potatoes
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup sour cream
- 5 tablespoons unsalted butter, cut into 1-inch chunks
- ¼ cup half & half
- 2 teaspoons salt (divided; 1 teaspoon for meat, 1 teaspoon for potatoes)
- 2 tablespoons finely chopped chives
Instructions
- Prepare the Meat Mixture: In a medium bowl, combine the ground beef, baking soda, 1 teaspoon salt, and 1 tablespoon water. Mash the ingredients with your hand to mix thoroughly, then let the mixture rest for 20 minutes to tenderize the meat.
- Cook and Mash Potatoes: Place the peeled and chopped potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered until potatoes are tender, about 8 to 10 minutes. Drain well and return potatoes to the pan over medium heat; stir and mash with a wooden spoon or masher until dry and fluffy, about 3 minutes. Remove from heat and stir in sour cream, butter, half & half, and remaining 1 teaspoon salt. Mash until smooth and creamy. Adjust seasoning if needed and set aside.
- Cook Bacon and Vegetables: Heat a 12-inch oven-proof skillet over medium heat. Add diced bacon and cook, stirring frequently, until crisp, about 6 to 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet. Add diced onions and carrots to the bacon fat and cook until softened and beginning to brown, about 6 to 8 minutes. Stir in minced garlic and cook for 1 more minute.
- Deglaze and Cook Beef: Pour in the red wine and raise heat to high. Boil, scraping browned bits from the pan, until the wine is reduced by half. Stir in the flour to dissolve. Add reserved ground beef mixture, tomato paste, and Worcestershire sauce. Cook on high, breaking up the meat with a spoon, until beef is no longer pink, about 5 minutes.
- Simmer the Mixture: Pour in chicken broth and bring to a simmer. Reduce heat to low and cook, stirring and scraping browned bits from the pan, until the mixture thickens, about 2 minutes. Stir in fresh thyme, black pepper, frozen peas, and reserved cooked bacon. Warm through and adjust seasoning as needed.
- Assemble Shepherd’s Pie: Evenly dollop mashed potatoes over the beef mixture in the skillet. Use a rubber or offset spatula to spread the potatoes evenly to the edges. Use a fork to create ridges on the potato surface for texture and browning.
- Bake the Pie: Place skillet on a baking sheet to catch drips. Bake in a preheated 375°F oven until filling is hot and bubbly and potato topping is lightly browned, about 30 minutes. For a golden crust, broil an additional 5 minutes or until top is golden brown.
- Garnish and Serve: Remove from oven, sprinkle chopped chives over the top, and serve warm. If you do not have an oven-safe skillet, transfer meat mixture to a 2.5-quart casserole dish and spread potatoes over before baking.
Notes
- Resting the beef mixture with baking soda tenderizes the meat and enhances texture.
- Using russet potatoes yields fluffy and creamy mashed potatoes suitable for topping.
- Ensure the skillet is oven-proof to bake and broil directly in it; otherwise, transfer to a casserole dish.
- Adding ridges to mashed potatoes helps create a crispy, browned topping.
- Broiling the pie at the end gives a beautiful golden crust but watch closely to avoid burning.
