Shepherd's Pie

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 2 hr
  • Prep: 35 min
  • Cook: 1 hr 25 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

For the topping: 

For the filling:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
19m Easy 97%
CLASS
20m Easy 100%
CLASS
21m Easy 98%
CLASS
40m Easy 99%
CLASS
Seamus Mullen

Shepherd's Pie

23m Intermediate 98%
CLASS
Catherine McCord

Shepherd's Pie

42m Easy 95%
CLASS
28m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages