R-009
Shepherd's Pie
A hearty make-ahead family favorite with creamy mashed potatoes and savory beef filling.
Servings4 (each casserole)
Prep1 hr 45 min
Cook1 hr 15 min
Total3 hr
LevelAdvanced
Ingredients
- 1 tbsp vegetable oil
- 2 onions
- 5 carrots
- Salt
- Black pepper
- 2 lbs ground beef
- 4 cloves garlic
- 4 tsp tomato paste
- 1/3 cup flour
- 1/2 cup red wine
- 2 cups chicken broth
- 2 tsp thyme
- 3/4 tsp Worcestershire sauce
- 3 lbs russet potatoes
- 3/4 cup heavy cream
- 4 tbsp butter
- 2/3 cup frozen peas
Cooking Steps
- Heat oil in a Dutch oven. Cook onions and carrots until softened.
- Add ground beef and cook until browned. Stir in garlic and tomato paste.
- Add flour and cook for 2 minutes.
- Stir in red wine, broth, thyme, and Worcestershire sauce. Simmer until thickened.
- Divide filling between two greased 8-inch square disposable pans.
- Boil potatoes until tender. Mash with cream and butter. Season with salt and pepper.
- Top each casserole with peas, then spread mashed potatoes evenly over the filling.
- Cool before freezing, or bake immediately.
- Bake at 400°F for 35–40 minutes (fresh) or follow freezer directions.
- Broil until the potatoes are lightly browned before serving.
Pairs Well With
Roasted Asparagus
Shredded Brussels Sprouts
Garden Salad
Dinner Rolls