Shepard's Pie.
The cozy one-pan classic. Grass-fed beef, mashed potato topping, real ingredients. The dinner that makes the whole house smell like home.
Shepard's pie is one of those meals that tastes like a hug. I make it on cold Sundays when I want leftovers all week long. The beef filling holds up beautifully and the potato topping crisps even better the second day.
Two non-negotiables for me: good grass-fed beef (mine comes from Good Ranchers, $100 off: $40 off your first box and $30 off your next two boxes) and russet potatoes for the mash, they make the topping fluffy and light.
If you have picky eaters, blend the carrots and peas into the meat sauce so they're invisible. Works every time in my house.
What you'll need.
- 1.5 lbsgrass-fed ground beef (Good Ranchers)
- 1 largeyellow onion, diced
- 3carrots, diced small
- 3 clovesgarlic, minced
- 1 cupfrozen peas
- 2 tbsptomato paste
- 1 tbspWorcestershire sauce (the one I use)
- 1 cupbone broth or beef stock
- 1 tspfresh thyme leaves (or ½ tsp dried)
- 2 tbsporganic all-purpose flour (the one I use)
- To tastesea salt and freshly ground black pepper
- 2.5 lbsorganic russet potatoes, peeled and cubed
- 6 tbspgrass-fed butter
- ½ cupwhole milk or heavy cream
- ¼ cupfreshly grated Parmesan (optional)
- To tastesea salt
— InstructionsHow it comes together.
- 01Start the potatoes. Add the cubed potatoes to a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-18 minutes.
- 02Brown the beef. While potatoes cook, heat a large oven-safe skillet over medium-high. Add ground beef and cook, breaking it up, until browned (6-8 min). Drain excess fat. Push beef to one side.
- 03Build the filling. Add onion and carrots to the empty side of the pan. Cook until softened, about 5 minutes. Add garlic and tomato paste, stir for 1 minute. Mix everything together.
- 04Add liquid. Sprinkle flour over the meat mixture and stir to coat. Pour in bone broth and Worcestershire. Add thyme, salt, and pepper. Simmer until thickened, about 5 minutes. Stir in frozen peas. Remove from heat.
- 05Mash. Drain potatoes and return to the warm pot. Add butter, milk, and salt. Mash until smooth and creamy. Stir in Parmesan if using.
- 06Assemble and bake. Preheat oven to 400°F. Spread the mashed potatoes over the meat filling in the skillet (or transfer to a 9x13 baking dish). Drag a fork across the top to create peaks (these crisp up beautifully). Bake for 20-25 minutes until golden and bubbly.
- 07Rest and serve. Let sit 5 minutes before serving. Garnish with extra fresh thyme. Tastes even better the next day.
Aneesa's tip
For golden-brown peaks on top, brush the potato topping with a beaten egg yolk before baking. Restaurant-level finish, ten extra seconds of effort.
Comfort, served, xx Aneesa
