Name: Winter Comfort Food: Shepherd's Pie (My Way)
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 2.3 pounds ground beef (80/20 blend); 3 tablespoons tomato paste; 1 cup beef broth (I used one bouillon cube in water); 1 can pigeon peas, 15 ounce can; 1 med-large onion, finely diced; 2 tablespoons Worcestershire sauce; 2 garlic cloves, finely diced; 2 teaspoons dried thyme; 2-3 tablespoons of chopped parsley (optional garnish); 1-2 tablespoons olive oil; 1 ½ teaspoons of salt; ¼ teaspoon pepper; 5 potatoes (I used 3 Yukon gold and 2 Russet); ½ stick butter; ¾ cup fresh shredded parmesan cheese; 1 cup shredded white cheddar cheese; 1-1 ½ cups warm milk; 1 teaspoon salt; pepper to taste, optional; Additional ½ to ¾ cup of fresh shredded parmesan for top crust

Description

The ultimate cold weather comfort food, Shepherd’s Pie is one of my favorite go-to meat and potato combos. The crispy parmesan crust takes it over the top.

Ingredients

Units Scale

The ground beef mixture

2.3 pounds ground beef (80/20 blend)
3 tablespoons tomato paste
1 cup beef broth (I used one bouillon cube in water)
1 can pigeon peas, 15 ounce can
1 med-large onion, finely diced
2 tablespoons Worcestershire sauce
2 garlic cloves, finely diced
2 teaspoons dried thyme
2-3 tablespoons of chopped parsley (optional garnish)
1-2 tablespoons olive oil
1 1/2 teaspoons of salt
1/4 teaspoon pepper

The mashed potatoes

5 potatoes (I used 3 Yukon gold and 2 Russet)
1/2 stick butter
3/4 cup fresh shredded parmesan cheese
1 cup shredded white cheddar cheese
1-1 1/2 cups warm milk
1 teaspoon salt
pepper to taste, optional
Additional 1/2 to 3/4 cup of fresh shredded parmesan for top crust

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Instructions

Don’t forget to watch my video for all the step-by-step instructions.
Start with the potatoes. Peel all the potatoes. Cut them in half lengthwise, then in half again. Then cut into uniform-sized cubes. It’s best for them to be around the same size so they cook evenly. Put all the potato cubes in a big pot of water and boil on high until fork tender. This should take about 20-25 minutes.
Finely dice one medium-to large onion. Set aside.
Finely dice the garlic cloves.
If you’re using the optional parsley garnish chop that now.
Shred the parmesan cheese. I had some on hand so I shredded it fresh. If you want to use the bagged stuff that’s fine too. Just remember, we’re using the parmesan cheese mixed in with the potato AND ALSO on top to form a crispy little crust. It might be best to separate the shredded parmesan into two piles.
Cut the butter into four cubes.
Warm the milk in the microwave for a minute or so.
Once the potatoes are cooked through, strain them and transfer to a large mixing bowl. Add the butter cubes, some of the milk, salt and pepper - I don't always add pepper it's your call if you want it. Mix on low-medium speed with an electric hand mixer then add in the cheddar cheese and the parmesan cheese. After you add the cheese, add more warm milk as needed while continuously blending. It can take 1 to 1 ½ cups to get it to the right consistency. Blend until the mashed potatoes are well combined. Set aside while you cook the beef mixture. If you don’t have an electric hand mixer, a potato masher works too.
I used two pans for this. In one pan, on low-to-medium heat, add olive oil and the diced onions. Give it a stir around. Add the can of pigeon peas and give it a stir. Once the onions are slightly translucent after 3-4 minutes, add a splash more olive oil and the garlic. Cook for one more minute until garlic is fragrant.
In the other pan, the ground beef on medium heat. You’ll need to chop the beef down fine with a sturdy wooden spoon or spatula. You’ll continue doing this throughout the cooking process to break up the meat. You want to cook the beef until it’s cooked all the way through – should take about 8 minutes.
Once the beef is cooked, add the onion mixture, dried thyme, tomato paste and Worcestershire sauce. Mix until well combined. Add the beef broth and stir well (see note #1). Taste it after you add the beef broth. Then add the salt and pepper and let it cook another couple of minutes. If you think it needs more or less salt and pepper based on your preference – season accordingly.
Assemble the Shepherd’s Pie! Transfer the beef mixture into a 9x13 baking dish. Spread the beef out evenly with a spatula. Add the mashed potatoes on top of the beef layer. Spread evenly across all the beef and to all corners of the baking dish.
Bake in a preheated oven at 400 degrees for 25-30 minutes. At the half-way point – take the Shepherd’s Pie out of the oven and sprinkle the parmesan cheese all over the top and put back in the oven until it’s golden brown and crispy on top. (I forgot to film the part where I put the cheese on half way through – sorry about that!)
Garnish with chopped parsley before serving if you are using the optional parsley.

Notes

You can use the beef broth in a can or container. I used one beef bouillon cube that I heated in a cup of water. I used slightly more than one cup of water since I was heating it on the stove top and there may be a small amount of evaporation.
If you are freezing portions of the Shepherd’s Pie, wait until the next day to cut it. Once it’s refrigerated overnight, it will be easier to cut into portions. I usually double or triple wrap in plastic wrap and use a Sharpie to label the outside.
The ground beef. They package it different in every store. The day I went shopping, I bought two packages that totaled 2.3 pounds of beef. I’m sure if you used a little more or a little less that will be fine.
If you're making ahead, add the mashed potato layer, then cover and refrigerate. Take out and let it sit for 20 minutes on counter. Then bake it in the oven as you normally would. Take out at the half-way point to add the additional fresh shredded parmesan cheese to the top so you get that nice crust!