It doesn't get more comforting or tasty than this homemade Shepherd's Pie! Perfect for cold weather, super filling, and packed with wholesome ingredients like ground beef, peas, carrots, and mashed potatoes.
- 1 tbsp oil
- 1 large onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 2 tbsp all purpose flour
- 2 tbsp tomato paste
- 1/2 cup red wine
- 1 cup chicken broth
- 1 cup peas
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1 tsp fresh parsley, plus more for serving if desired
- 2 pounds potatoes, peeled and cubed
- 1 bay leaf
- 1/2 cup unsalted butter
- 1 cup whole milk
- salt and pepper to taste
- 2 tbsp parmesan cheese
- 2 tbsp unsalted butter, melted
Preheat oven to 400 degrees.
Meanwhile heat oil in a large skillet over medium high heat. Add in onions, carrots and celery and cook for 3-4 minutes or until the vegetables get golden brown and slightly tender. Add in garlic and cook for an additional minute.
Add in ground beef and cook until no longer pink.
Add in flour and tomato paste and cook for 1 minute.
Pour in red wine and deglaze the pan (scraping up brown bites from the bottom of the pan).
Stir in chicken broth, peas, Worcestershire sauce and fresh herbs.
Take of the heat and transfer to a greased 9 x 13 pan.
Top with mashed potatoes and sprinkle with parmesan cheese and butter.
Bake for 20 minutes or until the top is golden brown. Serve immediately and enjoy!
Peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
Add the butter and milk and mash the potatoes until smooth and lump free. Season with salt and pepper to taste.