Description

Ina Garten’s Shepherd’s Pie is a comforting classic dish featuring a savory ground beef and vegetable filling topped with creamy mashed potatoes. This hearty casserole combines browned beef with sautéed vegetables, rich tomato paste, and a touch of Worcestershire sauce, all baked to golden perfection. Perfect for family dinners, this recipe yields six generous servings and showcases the perfect blend of textures and flavors.

Ingredients

Scale

Vegetables and Seasonings

1 onion, diced
2 carrots, peeled and sliced
1 celery stalk, sliced
8 oz cremini mushrooms, quartered
2 cloves garlic, minced
1 tsp kosher salt (plus 1 tsp for potatoes)
1 tsp dried oregano
Freshly ground black pepper, to taste
2 tbsp fresh parsley, chopped

Meat and Liquids

1 ½ lbs ground beef
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
2 tbsp tomato paste

Mashed Potato Topping

2 lbs russet potatoes, peeled and quartered
¾ cup whole milk
4 tbsp unsalted butter
¼ cup grated Parmesan cheese (optional)

Oils and Fats

Olive oil (for sautéing)
Unsalted butter (for sautéing and mashed potatoes)

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Instructions

Boil Potatoes: Place the peeled and quartered russet potatoes in a large saucepan. Cover them with cold water and add 1 tsp of kosher salt. Bring the water to a boil over high heat.
Simmer Potatoes: Reduce the heat to a simmer and cook the potatoes for about 15 minutes, or until they are fork-tender and easily pierced.
Heat Milk and Butter: In a small saucepan, warm the whole milk and 4 tablespoons of unsalted butter together until the butter is melted and the mixture is hot but not boiling.
Mash Potatoes: Drain the cooked potatoes thoroughly and mash them using a potato masher or ricer. Gradually mix in the warm milk and butter mixture until smooth and creamy.
Season Mashed Potatoes: Stir in the chopped fresh parsley and grated Parmesan cheese if using. Season with additional salt and freshly ground black pepper to taste. Set aside.
Sauté Vegetables: Heat olive oil and unsalted butter together in a large skillet over medium heat. Add the diced onion, sliced carrots, and celery. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened.
Add Mushrooms and Garlic: Stir in the minced garlic, quartered cremini mushrooms, 1 tsp kosher salt, and dried oregano. Continue cooking for another 5 minutes until the mushrooms release their moisture and soften.
Cook Tomato Paste: Add the tomato paste to the skillet with the vegetables and cook for about 8 minutes, stirring occasionally to deepen the flavor and reduce acidity.
Brown Ground Beef: Add the ground beef to the skillet with the vegetable mixture. Cook, breaking up the meat with a spoon, until it is fully browned and no longer pink.
Add Liquids and Simmer: Stir in the low-sodium beef broth, Worcestershire sauce, and freshly ground black pepper. Let the mixture simmer for about 5 minutes until it thickens slightly and flavors meld.
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the assembled shepherd’s pie.
Assemble the Pie: Spread the beef and vegetable mixture evenly in a 2-quart baking dish, smoothing the surface. Carefully layer the creamy mashed potatoes over the top, spreading evenly with a spatula.
Create Topping Texture: Use a fork to create ridges or patterns on the mashed potato surface. This helps the top brown nicely during baking.
Bake the Pie: Place the baking dish in the preheated oven. Bake for about 40 minutes, or until the mashed potato topping is golden brown and the edges are bubbling.
Rest and Serve: Remove the shepherd’s pie from the oven and let it rest for 10 minutes before serving to allow the layers to set and cool slightly.

Notes

Using cremini mushrooms adds a rich, earthy flavor, but you can substitute with button mushrooms if unavailable.
Parmesan cheese in the mashed potatoes is optional but adds a nice umami depth.
Be careful not to overcook the mashed potatoes as they will bake again in the oven.
For a richer pie, consider using half-and-half or cream instead of whole milk in the mashed potatoes.
Leftovers store well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American