This is our family’s favorite shepherd’s pie recipe. It originally came from my friend Amanda Gibson who is an incredible cook and baker. Here’s the original recipe which is perfect as is. I’ve changed a few things to suit my family’s tastes and to make it a little more convenient for me.
1lb ground beef
1 onion, diced
4 large cloves of garlic, minced
1 cup red wine (I usually pick a Cabernet)
2 Tablespoons Worcestershire
1 Tablespoon tomato paste
1 cup beef stock or bone broth
2 Tablespoons flour
~2 cups frozen mixed veggies (mine include peas, carrots, corn, and green beans)
Salt & pepper
~ 1lb russet potatoes, peeled & cut up
1 stick salted butter
1/2 cup sour cream
4 oz cream cheese
1 teaspoon garlic powder
~1 cup shredded white cheddar cheese (I’ve also used Monterey Jack and Gouda, both of those were great)
1. Start boiling potatoes for about 15 minutes or until fork-tender.
2. While potatoes boil, cook ground beef and onions in a cast iron skillet. Drain the potatoes when ready and set aside.
3. Sprinkle on flour and cook for 2 minutes.
4. Mix together wine, beef broth, tomato paste, and Worcestershire. Pour over meat & onions. Allow this to cook for about 10 minutes until the alcohol has evaporated and the sauce has thickened. (You could also add herbs like thyme if you want to. Amanda does!)
5. Pour in the frozen veggies, salt, and pepper. Stir it up. Take it off of the heat and finish making the mashed potatoes.
6. To the potatoes, add the butter, sour cream, and cream cheese. I use a hand mixer to mash the potatoes. Add garlic powder, salt, and pepper. Continue to mix it together until the mixture is free of lumps.
7. Transfer the meat, veggies, & gravy from the cast iron skillet into a 9×13 casserole dish. Top the meat with the mashed potatoes and spread evenly. Top the shepherd’s pie with freshly grated cheese.
8. Bake the shepherd’s pie at 350*F for about 30 minutes in the middle of the oven, until it is bubbly and the cheese begins to brown a little. Enjoy!
This freezes really well! If I’m making one, I usually make two so that I can freeze one. This is a really easy dinner to pull out of the freezer on days when I’ve forgotten to figure out dinner.
You may want to put a baking pan with lips under your casserole dish just in case it bubbles over a bit.