| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 35 min |
| Cook: | 1 hr 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 medium russet potatoes (about 1 1/2 pounds), peeled and quartered
- 2 medium turnips (about 1 1/4 pounds), peeled and quartered
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh chives
- Freshly ground pepper
- 4 strips thick-cut applewood-smoked bacon, diced
- 2 pounds ground beef chuck
- 1 small onion, finely chopped
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
- 4 ounces cremini mushrooms,
- finely chopped (about 2 cups)
- 2 teaspoons chopped fresh thyme
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the topping: Put the potatoes and turnips in a large pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 25 minutes; drain, reserving the pot.
- Meanwhile, make the filling: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 10 minutes.Drain all but 1 tablespoon of the fat; add the beef to the skillet and cook, stirring occasionally, until browned, about 4 minutes. Add the onion, carrots and celery and cook, stirring, until the vegetables begin to soften, about 4 minutes. Add the mushrooms, thyme and tomato paste and cook, stirring occasionally, until incorporated, about 3 minutes.
- Stir the flour into the vegetables until incorporated, about 2 minutes. Add the broth, Worcestershire sauce, 3/4 teaspoon salt and a few grinds of pepper. Cook until slightly thickened, about 3 more minutes. Stir in the parsley.
- Preheat the oven to 375 degrees F. Finish the topping: Combine the butter and milk in the reserved pot and cook over medium heat until the butter is melted. Return the potatoes and turnips to the pot and mash with a potato masher or wooden spoon until smooth. Stir in the parmesan and chives and season with salt and pepper.
- Transfer the filling to a 2 1/2-quart baking dish and cover with the topping, spreading evenly. Bake until the topping is golden, about 35 minutes. Let rest 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 396 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 33 g |
| Cholesterol | 101 mg |
| Sodium | 991 mg |
Reviews
I am sure this is delicious but a shepherds pie is made with lamb. Hence the name. This is a cottage pie.
This is as good as Gordon Ramsay’s recipe. I did without the carrots and celery and added organic corn. I also added two egg yolks to the potato topping. Came out absolutely spectacular!
Great
Best ever. Didn’t change a thing. Added five minutes to cooking time and top turned a golden brown. Delish.
This is one of my husband’s favorites!
This is a great recipe for a twist of a different flavor. The turnips add a light but spicy flavor. The bacon adds a great salty flavor. The best recipe!
This is Cottage Pie Shepard’s Pie is made with lamb. Duhh…..shepards worked with sheep, not cows.
Great recipe! I left out the parmesan, but otherwise made it per recipe. It was delicious, and the family and guests ate every last drop (no kidding!). I was hoping for some leftovers, but I guess I’ll have to make it again 🙂
Have made this several times and turns out great!! Sometimes I add a little corn or peas for variation.
Followed to a T (minus the chives since it’s -50 degrees out and the store was out) and it was great! Will make again!