Mohamed Shili This classic Ina Garten Shepherd’s Pie is prepared using ground beef, onions, carrots, celery, and mashed potatoes. This hearty Shepherd’s Pie recipe is a comforting dinner that takes about 110 minutes to prepare and can serve up to 6 people.
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Ina Garten Shepherd’s Pie Ingredients
- 2 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced
- 1/2 lb cremini mushrooms, quartered
- 2 cloves garlic, minced
- 1 tbsp kosher salt
- 3/4 tsp dried oregano
- 3 tbsp tomato paste
- 1 lb ground beef
- 1/4 cup canned low-sodium beef broth
- 1/2 tsp Worcestershire sauce
- 4 cups Mashed Potatoes (recipe below)
- 1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
- 1 1/2 lbs russet potatoes, peeled and quartered
- 2 tsp kosher salt
- 3/4 cup whole milk
- 6 tbsp unsalted butter
- 2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
- Preheat Your Oven: Start by preheating your oven to 375°F to ensure it’s ready for baking when you’re done preparing the dish.
- Cook the Vegetables: In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium heat. Add the diced onion, sliced carrots, celery, quartered mushrooms, minced garlic, half of the kosher salt, and dried oregano. Cook everything together, stirring occasionally, until the vegetables are softened, which should take about 10 minutes.
- Incorporate the Meat and Sauce: Stir in 3 tbsp of tomato paste and continue cooking for another 8 minutes, allowing the flavors to meld. Add the ground beef to the skillet, breaking it up as it cooks. Pour in 1/4 cup of beef broth, the remaining kosher salt, 1/2 tsp of Worcestershire sauce, and a sprinkle of freshly ground black pepper. Cook the mixture until the beef is no longer pink, which should take about 3 minutes.
- Prepare the Casserole Dish: Transfer the cooked meat and vegetable mixture to a 2-quart casserole dish, spreading it out evenly. Spoon 4 cups of mashed potatoes over the top, spreading them to cover the meat mixture completely, while leaving a small border around the edge of the dish. For extra flavor, you can sprinkle 1/4 cup of grated Parmesan cheese on top, though this is optional.
- Bake and Serve: Place the casserole dish in the preheated oven and bake for 40 minutes, or until the mashed potatoes are golden brown and the juices from the meat and vegetables are bubbling around the edges. Once baked, remove the dish from the oven and let it cool for 10 minutes before serving to allow the flavors to set.
Mashed Potatoes Instructions
- Boil the Potatoes: Place the peeled and quartered russet potatoes in a large saucepan and cover them with cold water. Add 2 tsp of kosher salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, which should take about 15 minutes.
- Heat the Milk and Butter: While the potatoes are boiling, in a small saucepan, gently warm 3/4 cup of whole milk and 6 tbsp of unsalted butter over low heat until the butter is fully melted. This mixture should be warm, not hot.
- Drain and Dry the Potatoes: Once the potatoes are tender, drain them in a colander. Return the drained potatoes to the saucepan and place it over low heat. Toss the potatoes gently for about 1 minute to evaporate any excess moisture.
- Mash and Mix: Remove the saucepan from the heat. Pour the warm milk and butter mixture over the potatoes. Using a potato masher, mash the potatoes until they are slightly chunky, and not completely smooth. Stir in 2 tbsp of chopped fresh parsley for a fresh, vibrant flavor.
- Season to Taste: Finally, taste the mashed potatoes and add additional salt and freshly ground black pepper as needed.
Recipe Tips
- Add extra vegetables: Include peas, corn, or green beans in the filling for added texture and flavor without compromising the dish’s overall balance.
- Use cold mashed potatoes: For best results, prepare the mashed potatoes in advance and chill them. Cold mashed potatoes hold their shape better during baking.
- Season the beef properly: Taste the ground beef mixture before transferring it to the casserole dish to ensure it’s well-seasoned. Adjust the salt and pepper as needed for a flavorful filling.
- Grate fresh Parmesan: If you’re adding Parmesan on top, grate it fresh just before sprinkling. Freshly grated cheese melts better and adds a stronger flavor to the dish.
- Let the pie rest before serving: Allow the Shepherd’s Pie to rest for at least 10 minutes after baking. This helps the filling set and makes it easier to slice and serve.
What To Serve With Shepherd’s Pie
Serve your hearty Shepherd’s Pie with roasted Brussels sprouts, balsamic-glazed carrots, garlic butter mushrooms, herbed quinoa, and roasted beet salad for a creative and well-rounded meal.
You can also pair it with spicy roasted cauliflower or grilled asparagus for a flavorful and complementary side.
How To Store Shepherd’s Pie
To Refrigerate: Transfer the Shepherd’s Pie to an airtight container once it has cooled completely. Refrigerate it for up to 3 days. Cover the dish well to prevent any moisture from making the potatoes soggy.
To Freeze: You can freeze Shepherd’s Pie, but be sure to let it cool completely before wrapping it tightly in aluminum foil. Store it in the freezer for up to 3 months to maintain its quality.
How To Reheat Shepherd’s Pie
In The Oven: Preheat your oven to 350°F and cover the Shepherd’s Pie with foil. Reheat it for about 25 minutes, or until heated through. If the top isn’t crispy enough, remove the foil for the last 5 minutes.
In The Microwave: Place a portion of Shepherd’s Pie in a microwave-safe dish. Cover it loosely and microwave on medium power for 3-4 minutes, or until fully heated. Stir halfway through for even reheating.
In The Air Fryer: Preheat your air fryer to 350°F. Place individual slices in the basket and reheat for 5-7 minutes. This method helps retain the crispiness of the mashed potatoes, ensuring a delightful texture.
Frequently Asked Questions
What can I use instead of cremini mushrooms?
If you don’t have cremini mushrooms, you can substitute them with white button mushrooms or portobello mushrooms. Both options offer a similar earthy flavor and texture.
Can I use ground turkey instead of ground beef?
Yes, ground turkey can be used instead of ground beef. Keep in mind that turkey is leaner, so you may want to add a bit of olive oil to keep the filling moist.
Can I make Shepherd’s Pie ahead of time?
Yes, you can prepare the Shepherd’s Pie up to a day in advance. Assemble the pie, cover it tightly, and refrigerate. When ready to bake, allow it to come to room temperature first, then bake as directed.
Check out More Recipes From Ina Garten:
Ina Garten Shepherd’s Pie Recipe
Description
This classic Ina Garten Shepherd’s Pie is prepared using ground beef, onions, carrots, celery, and mashed potatoes. This hearty Shepherd’s Pie recipe is a comforting dinner that takes about 110 minutes to prepare and can serve up to 6 people.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
- Preheat Your Oven: Start by preheating your oven to 375°F to ensure it’s ready for baking when you’re done preparing the dish.
- Cook the Vegetables: In a large skillet, heat 2 tbsp of olive oil and 2 tbsp of butter over medium heat. Add the diced onion, sliced carrots, celery, quartered mushrooms, minced garlic, half of the kosher salt, and dried oregano. Cook everything together, stirring occasionally, until the vegetables are softened, which should take about 10 minutes.
- Incorporate the Meat and Sauce: Stir in 3 tbsp of tomato paste and continue cooking for another 8 minutes, allowing the flavors to meld. Add the ground beef to the skillet, breaking it up as it cooks. Pour in 1/4 cup of beef broth, the remaining kosher salt, 1/2 tsp of Worcestershire sauce, and a sprinkle of freshly ground black pepper. Cook the mixture until the beef is no longer pink, which should take about 3 minutes.
- Prepare the Casserole Dish: Transfer the cooked meat and vegetable mixture to a 2-quart casserole dish, spreading it out evenly. Spoon 4 cups of mashed potatoes over the top, spreading them to cover the meat mixture completely, while leaving a small border around the edge of the dish. For extra flavor, you can sprinkle 1/4 cup of grated Parmesan cheese on top, though this is optional.
- Bake and Serve: Place the casserole dish in the preheated oven and bake for 40 minutes, or until the mashed potatoes are golden brown and the juices from the meat and vegetables are bubbling around the edges. Once baked, remove the dish from the oven and let it cool for 10 minutes before serving to allow the flavors to set.
- Boil the Potatoes: Place the peeled and quartered russet potatoes in a large saucepan and cover them with cold water. Add 2 tsp of kosher salt to the water. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, which should take about 15 minutes.
- Heat the Milk and Butter: While the potatoes are boiling, in a small saucepan, gently warm 3/4 cup of whole milk and 6 tbsp of unsalted butter over low heat until the butter is fully melted. This mixture should be warm, not hot.
- Drain and Dry the Potatoes: Once the potatoes are tender, drain them in a colander. Return the drained potatoes to the saucepan and place it over low heat. Toss the potatoes gently for about 1 minute to evaporate any excess moisture.
- Mash and Mix: Remove the saucepan from the heat. Pour the warm milk and butter mixture over the potatoes. Using a potato masher, mash the potatoes until they are slightly chunky, and not completely smooth. Stir in 2 tbsp of chopped fresh parsley for a fresh, vibrant flavor.
- Season to Taste: Finally, taste the mashed potatoes and add additional salt and freshly ground black pepper as needed.
This is not Shepherd’s pie. It’s Cottage pie.
Tip: let the meat filling cool before topping with mashed potato. And leave out the mushrooms. They are not traditional.
Hi Kev! Thanks for your comment. You’re right about the traditional Shepherd’s Pie ingredients. This recipe is a twist on the classic, using beef, so it’s more like a Cottage Pie. I added mushrooms for a different flavor, but you can leave them out for the classic taste. Great idea about cooling the meat before adding potatoes. I love trying new takes on traditional recipes and really value your thoughts. Happy cooking!