Shepherd's Pie Recipe

Prep

Have all vegetables diced and measured, peas thawed, beef on hand, and stock and sherry measured. Preheat oven to 400°F (200°C).

Sauté aromatics

Heat a large ovenproof skillet or sauté pan over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and is foaming, add the diced onion and carrots. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the sliced mushrooms and continue to cook until mushrooms release moisture and that moisture evaporates, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Push vegetables to the side and add the ground beef to the pan. Break it up with a wooden spoon and cook until no longer pink and beginning to brown, 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper while browning. Drain excess fat if there's a large excess, leaving a tablespoon in the pan for flavor.

Build the gravy

Stir in 2 tbs tomato paste and 2 tbs flour; cook 1–2 minutes to remove raw flour taste and to coat the mixture. Gradually pour in 1/2 cup dry sherry, scraping up any browned bits from the bottom of the pan. Then add 1.5 cups beef stock, 1 tsp Worcestershire sauce, and 1 tbs fresh thyme leaves. Bring to a simmer and let thicken for 4–6 minutes, stirring occasionally, until the sauce reaches a saucy/stew-like consistency. Taste and adjust seasoning adding remaining 1/4 tsp salt and remaining 1/4 tsp pepper if needed.

Finish filling

Stir in 3/4 cup thawed peas and fold to combine. If the filling seems too thin, simmer a few additional minutes; if too thick, add up to 2 tbs more stock. Remove from heat and set aside while you prepare the mashed potato topping.

Cook potatoes

Place the peeled, cubed potatoes in a large pot and cover with cold water by 1 inch. Add a large pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and break apart easily with a fork, about 15–18 minutes.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pot over low heat for 1–2 minutes to allow excess moisture to evaporate. This yields fluffier mashed potatoes.

Mash and season

Off the heat, add 4 tbs unsalted butter and warm 3/4 cup milk to the potatoes. Mash with a potato masher or ricer until smooth and whipped to your liking. Stir in 2 tbs sour cream (if using). Season with 1.5 tsp salt and 1/2 tsp black pepper, taste and adjust. Fold in 1 tbs chopped chives if using.

If your skillet is ovenproof, spoon the beef filling into an even layer in the pan. If not, transfer filling to a 9x9-inch or similar baking dish. Smooth the top so the filling is even.

Using a spatula or spoon, spread the mashed potatoes over the filling in an even layer. Use the back of a spoon or fork to create decorative peaks - these brown nicely. If using, sprinkle 1/2 cup grated sharp cheddar over the potatoes for a cheese crust.

Brush the potato peaks lightly with 1 tsp olive oil or melted butter to encourage browning. Place the dish on a rimmed baking sheet to catch any bubbling.

Bake in the preheated 400°F (200°C) oven until the top is golden and the filling is bubbling at the edges, 20–25 minutes. For extra browning, finish under the broiler for 1–2 minutes, watching carefully to prevent burning.

Remove from oven and let rest 10 minutes before serving so the filling sets slightly. Garnish with chopped parsley, extra chives, or a sprinkle of black pepper as desired.