| Total: | 1 hr 45 min |
| Prep: | 40 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds Yukon gold potatoes, peeled and quartered
- 1 tablespoon salt
- 1 cup milk, warm
- 1/2 stick butter, room temperature
- 1 tablespoon vegetable oil
- 2 pounds boneless beef brisket or chuck steak, cubed
- 2 garlic cloves, chopped
- 1 cup chopped onion
- 2 bay leaves
- Salt and pepper, to taste
- 2 tablespoons flour
- 2 cups canned beef broth, low sodium
- 8 -ounce can chopped tomatoes
- Celery, carrot, 1/2 onion, tied together with string
- 2 cups frozen sweet peas, thawed
- 2 cups frozen diced carrots, thawed
- 1 cup pearl onions, blanched
- 3 tablespoons chopped parsley
Instructions
- For the mashed potatoes: Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
- For the filling: In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
- Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 601 |
| Total Fat | 34 g |
| Saturated Fat | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 28 g |
| Cholesterol | 125 mg |
| Sodium | 1176 mg |
Reviews
Good catch! Having lived in England and eaten plenty of Pub food, you are absolutely right – Cottage pie! Also think about it, the English aren’t exactly known for anything beef. Not a staple food – not enough grazing land or corn production.
Very nice but this is a recipe for cottage pie, not shepherd’s pie. For shepherd’s pie you use lamb, not beef – the clue is in the name of the dish (how many shepherds do you know who tend cattle?).
This was good.
This is the best Shepherd’s Pie I have ever tasted. I’ve made it quite a few times and it always goes over great! It’s a keeper! Suzie – Alabama
I have been making this dish for over three years now, and it always turns out great. My family loves it!!
great taste
This is a great recipe that my family loved- I will keep this in my recipe collection. I didn’t have mushrooms on hand, but didn’t miss them either. One thing that other shepherd’s pie recipes have that are not on this ingredient list is peas. I love them in it and will add them next time. Other than that maybe cheddar cheese instead of parmesan… I doubled this recipe and froze it for a busy night.
If you’ll notice the cooking time for the brisket, you’ll realize that it will be way under-cooked and tough as shoe leather. It needs to be slow-cooked for hours.
My kids and husband liked this. It went over very well. It is a little time consuming but not difficult to make. I will definitely make it again.
I found that the consistency of the gravy was a bit runny, but otherwise this was a great meal!