| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Active: | 50 min |
| Yield: | 12 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 teaspoon chopped fresh thyme
- 2 pounds ground beef chuck
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped flat-leaf parsley
- 1 cup frozen peas, not thawed
- 2 pounds russet potatoes (about 2 large), peeled and halved
- Kosher salt
- 1/3 cup heavy cream
- 1 stick unsalted butter
- 1 cup shredded sharp orange cheddar cheese
Instructions
- Special equipment: eight 6- to 8-ounce ramekins
- For the stew: Melt the butter in a large skillet over medium-high heat. Add the onion, celery, carrot and thyme, and cook, stirring occasionally, until the onion and celery soften, 2 minutes. Add the ground beef, salt and pepper, and cook, stirring and breaking up any clumps, until brown, about 5 minutes.
- Stir in the tomato paste and then evenly sprinkle the flour over the meat mixture; stir to coat. Add the beef stock and Worcestershire, and bring to a simmer. Lower the heat to medium and simmer, stirring occasionally, until the most of the liquid has evaporated and the carrots are tender, about 10 minutes. Stir in the parsley and peas, and season again with salt and pepper if needed.
- For the mashed potatoes: Put the potatoes in a large pot; cover with cold water by 2 inches and add a big pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a paring knife, 20 to 25 minutes. Drain, then pass the potatoes through a ricer and return them to the dry pot.
- In the microwave or a small pot, warm the cream along with the butter and some salt; pour into the potatoes, and mix well incorporated and the potatoes are very smooth. Season with salt and pepper. Fold in the cheddar.
- Finish the shepherd’s pies: Preheat the oven to 400 degrees F. Divide the stew evenly among eight 6- to 8-ounce ramekins. Place the ramekins on a parchment-lined baking sheet. Using a re-sealable bag fitted a 1/2-inch star tip, pipe dollops of mashed potatoes around the top of each ramekin until the stew is covered.
- Bake until the potatoes are golden brown in spots and the meat mixture is bubbling, about 20 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 342 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 93 mg |
| Sodium | 603 mg |
Reviews
This was excellent and very easy. My new go to recipe for Shepard’s Pie. I did add some corn as well as we enjoy it in our Shepard’s Pie.
I made this in a casserole dish and it worked out fine. I did miss corn kernels so I think I will add them next time, thus the four star. Otherwise, it was fantastic with that cheese layer on top, yum.
Turned out exceptionally well and I make it now for special occasions as it’s a family hit! Thank you Patricia for sharing this recipe with us
So good and comforting
Thanks Patricia
Thanks Patricia
I’m vegetarian and substituted 2 cups of cooked lentils for the ground beef. I also used veggie stock instead of beef stock. I also a large casserole dish. Loved it!
It’s very tasty, but the meat mixture is not thick enough if making a whole casserole instead of ramekins. I’ll use less broth next time.
I made the recipe as printed except I used a 9×13 cass dish. I had lots of liquid and grease bubbling up in oven. I used ground chuck 80-20. Perhaps I should have poured off grease after browning the beef? It tasted delish but I wish it was less greasy.
Simply the best recipe! Love this, my family loved it and I will make it again. We hate lamb so this was a real treat. I made it in a large casserole dish rather then individual ramekins. Fabulous!
Yummy and comforting!
This is not a Shepherd’s Pie. Shepherd’s Pie is made with lamb, hence the name SHEPHERD’S PIE. This is a cottage pie. So tired of all the so-called professional chefs who cannot get the name of a very old and traditional recipe correct.