This is the only recipe you will ever need for a Shepherd’s Pie. No others will compare to the glory your tastebuds will endure. This is the only version I have ever attempted and will most likely be the only version I ever make.
Shepherd's Pie with Potato Crust
2015-11-05 19:08:32
Serves 4
The best shepherd's pie recipe you'll ever taste.
Prep Time
1 hr
Cook Time
1 hr
Filling
- 1 1/2 lbs lean ground chuck
- 2 Tablespoons vegetable oil
- 1 cup dry red wine
- 1 Tablespoon tomato paste
- 3 Tablespoons butter
- 1 1/2 cups chopped onion
- 1 1/2 cups chopped carrots
- 3 garlic cloves, minced
- 3 Tablespoons all purpose flour
- 2 cups beef broth
- 1 Tablespoon worcestershire sauce
- 1 Tablespoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh thyme leaves
- 2 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 1/2 cups peas
Crust
- 2 sweet potatoes (about 1.5lbs) peeled and very thinly sliced
- 2 yellow potatoes (about 1.5lbs) peeled and very thinly sliced
- vegetable cooking spray
- 2 Tablespoons butter melted
Prepare the filling
- In a large skillet cook ground beef in hot oil over medium-high heat, stirring occasionally until no longer pink. Add wine and tomato paste and continue to stir and cook for 4-5 minutes or until wine has completely evaporated. (if you only have one large skillet; remove the mixture and wipe the skillet clean. If you happen to have two large skillets you can just remove this one from the heat and use the other for step 2)
- Melt butter in skillet over medium-high heat. Add chopped onion and carrots and sauté 4-5 minutes or until browned and tender. Add garlic and cook 30 seconds, stirring constantly. Add flour and cook 1 minute, stirring constantly. Stir in broth and bring to a boil. Reduce heat to medium and stir in worcestershire sauce, rosemary, thyme, salt and pepper. Simmer 10 minutes until thickened. Stir in peas and beef mixture. Remove from heat
Prepare the crust
- Preheat the oven to 375º. Microwave the sweet potatoes and 1/4 cup water in a microwave-safe bowl cover with plastic wrap for 5 minutes on high. Repeat the procedure for the yellow potatoes.
- In a lightly greased 9-inch deep dish pie plate, start from the middle and arrange the sweet potato slices with edges slightly overlapping, covering the bottom and sides. Spoon in the filling and arrange the gold potatoes on top. Brush the potatoes on top with melted butter.
- Bake at 375º for 40-45 minutes or until potatoes are tender. Increase oven temp to broil and broil for 2-3 minutes or until golden brown and crispy. Let stand for 10 minutes before serving
Adapted from Southern Living Magazine, October 2015
Adapted from Southern Living Magazine, October 2015
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