Little Shepherd's Pie Recipe

Prepare vegetables

Heat a large ovenproof skillet or sauté pan over medium heat. Add 1 tablespoon oil. When shimmering, add the chopped onion, carrots and celery. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add sliced mushrooms (if using) and cook another 3–4 minutes until mushrooms release moisture and begin to brown. Stir in minced garlic and cook 30 seconds until fragrant.

Brown the beef

Increase heat to medium-high. Push vegetables to the side of the pan and add the ground beef in an even layer. Let it brown undisturbed 2 minutes, then break up with a spoon and continue cooking until no longer pink, about 4–6 minutes. Drain excess fat if necessary, leaving a thin coating for flavor.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add Worcestershire sauce, fresh thyme leaves, bay leaf, beef stock, salt and pepper. Bring to a gentle simmer, scraping up browned bits from the pan. Reduce heat to medium-low and simmer uncovered for 8–10 minutes to concentrate flavors.

Thicken if needed

If the filling seems loose, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then stir into the simmering meat mixture and cook 1–2 minutes until thickened. Taste and adjust seasoning. Remove and discard the bay leaf.

Transfer to baking dish

If your pan is ovenproof you can leave the filling in it; otherwise transfer the meat mixture into a 9" x 9" (or similar) baking dish and spread into an even layer. Set aside while you make the mash.

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 12–15 minutes.

Mash potatoes

Drain potatoes well and return to the hot pot for 1 minute to evaporate residual moisture. Add butter and warmed milk. Mash with a potato masher or ricer until smooth and fluffy. Stir in 1/4 teaspoon pepper and additional salt to taste. If using, stir in grated cheese now. For a golden top, whisk the egg yolk with a teaspoon of water and fold into mash.

Top the filling

Spoon or pipe the mashed potatoes over the beef filling in an even layer, making sure the edges are sealed to prevent bubbling. Use a fork to create ridges on the surface for extra crispness.

Bake

Preheat oven to 400°F (200°C). Place the assembled pie on a baking sheet to catch any spills and bake for 20–25 minutes, or until the top is golden and the filling is bubbling at the edges. For extra browning, place under the broiler for 1–2 minutes, watching closely to avoid burning.

Remove shepherd's pie from the oven and let rest 5–10 minutes to set. Sprinkle chopped fresh parsley over the top for color and serve warm.