Shepherd's Pie

Total Time:
2 hr
Prep:
35 min
Cook:
1 hr 25 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • For the topping:
  • 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
  • For the filling:
  • 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
Directions

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.

Photograph by Con Poulos

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    This recipe is featured in:

    Easy One-Pot Meals