Description

This classic Shepherd’s Pie features a hearty blend of 90% lean ground beef simmered in a rich tomato and red wine sauce with bacon, vegetables, and fresh herbs, topped with creamy mashed potatoes browned to perfection in the oven. It’s a comforting, satisfying dish perfect for family dinners.

Ingredients

Scale

Meat Mixture

1½ pounds 90% lean ground beef
½ teaspoon baking soda
2 teaspoons salt, divided
4 oz bacon, diced (about 3 slices thick-cut bacon)
2 medium yellow onions, diced
2 carrots, diced
3 cloves garlic, minced
1 cup red wine
2 tablespoons all-purpose flour
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1½ cups chicken broth
1 tablespoon chopped fresh thyme
½ teaspoon freshly ground black pepper
½ cup frozen peas

Mashed Potatoes

2½ pounds russet potatoes, peeled and cut into 1-inch chunks
¼ cup sour cream
5 tablespoons unsalted butter, cut into 1-inch chunks
¼ cup half & half
2 teaspoons salt (divided; 1 teaspoon for meat, 1 teaspoon for potatoes)

Garnish

2 tablespoons finely chopped chives

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Instructions

Tenderize the Meat Mixture: In a medium bowl, combine the ground beef, baking soda, 1 teaspoon salt, and 1 tablespoon water. Mash the ingredients with your hand to mix thoroughly. Let the mixture rest for 20 minutes to tenderize the meat.
Prepare the Mashed Potatoes: Place the peeled and chopped potatoes in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook uncovered until potatoes are tender, about 8 to 10 minutes. Drain well and return potatoes to the pan over medium heat; stir and mash with a wooden spoon or masher until dry and fluffy, about 3 minutes. Remove from heat and stir in the sour cream, butter, half & half, and remaining 1 teaspoon salt. Mash until smooth and creamy. Adjust seasoning if needed and set aside.
Cook the Bacon and Vegetables: Heat a 12-inch oven-proof skillet over medium heat. Add diced bacon and cook, stirring frequently, until crisp, about 6 to 8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the skillet. Add diced onions and carrots to the bacon fat and cook until softened and starting to brown, about 6 to 8 minutes. Stir in minced garlic and cook for 1 more minute.
Deglaze and Build the Filling: Pour in the red wine and raise heat to high. Boil, scraping the browned bits from the pan, until the wine is reduced by half. Stir in the flour to dissolve. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce. Cook on high, breaking up the meat with a spoon, until beef is no longer pink, about 5 minutes.
Simmer the Filling: Pour in the chicken broth and bring to a simmer. Reduce heat to low and cook, stirring and scraping any browned bits from the pan, until the mixture thickens, about 2 minutes. Stir in fresh thyme, black pepper, frozen peas, and the reserved cooked bacon. Warm through and adjust seasoning as needed.
Assemble the Shepherd’s Pie: Evenly dollop the mashed potatoes over the beef mixture in the skillet. Use a rubber or offset spatula to spread the potatoes evenly to the edges of the pan. Use a fork to create ridges on the potato surface for texture and browning.
Bake the Pie: Place the skillet on a baking sheet to catch drips and bake in the preheated 375°F oven until the filling is hot and bubbly and the potato topping is lightly browned, about 30 minutes. For a golden crust, broil for an additional 5 minutes or until the top is golden brown.
Finish and Serve: Remove from oven, sprinkle chopped chives over the top, and serve warm. If you do not have an oven-safe skillet, transfer the meat mixture to a 2.5-quart casserole dish and spread the potatoes over before baking.

Notes

This shepherd’s pie recipe brings rich, cozy flavors of savory beef, smoky bacon, and creamy mashed potatoes that’s perfect for cooler months or anytime comfort food is needed.
The stew portion can be made several days ahead and refrigerated; just reheat with a splash of broth before assembling.
If you don’t have an oven-safe skillet, use a casserole dish for baking.
For extra browning on top, use the broiler for the last 5 minutes of cooking.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 7 g
Sodium: 1243 mg
Fat: 33 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 33 g
Cholesterol: 122 mg