Chunky Shepherd'S Pie With Panko Parmesan Crust

Name: Chunky Shepherd'S Pie With Panko Parmesan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground beef; kosher salt & freshly ground black pepper; 1 tablespoon butter; 1 tablespoon olive oil; 1 leek, washed well, sliced into half moons; 1 large yellow onion, chopped; 3 medium carrots, chopped; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 6 ounce can tomato paste; 1 cup red wine (I used a malbec, any full bodied wine will work); 1 1/2 cups beef stock; 2 tablespoons worcestershire sauce; 6 sprigs thyme; 1 bay leaf; 1 cup frozen peas; 8-10 cups mashed potatoes; 1/4 cup grated parmesan cheese; 1/4 cup panko breadcrumbs

Servings: persons

2 pounds ground beef
kosher salt & freshly ground black pepper
1 tablespoon butter
1 tablespoon olive oil
1 leek, washed well, sliced into half moons
1 large yellow onion, chopped
3 medium carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 6 ounce can tomato paste
1 cup red wine (I used a malbec, any full bodied wine will work)
1 1/2 cups beef stock
2 tablespoons worcestershire sauce
6 sprigs thyme
1 bay leaf
1 cup frozen peas
8-10 cups mashed potatoes
1/4 cup grated parmesan cheese
1/4 cup panko breadcrumbs

1
Preheat over to 400 degrees F. In a large pan over medium high heat, brown the beef, breaking up into chunks as it cooks. Season with salt and pepper. Remove to a plate with a slotted spoon and dump the remaining fat out of the pan.
2
Lower the heat to medium. Add the butter, oil, leek, onion, carrots, and celery. Season with salt. Cook until softened, 8-10 minutes. Add garlic, cook for another minute. Add tomato paste, cook for about 2 minutes, stirring well.
3
Add wine, stirring well, scraping up anything that has stuck to the pan. Simmer for a few minutes until the wine has reduced by about half. Add the meat, beef stock, worcestershire sauce, and herbs; stir well. Simmer for 12-15 minutes, until the liquid has thickened considerably. Taste for seasoning. Remove the herb bundle. Add peas.
4
Add the meat mixture to a 9x13 inch dish (or any large casserole dish). Spread mashed potatoes evenly over the top, fluffing with a fork. Combine the parmesan and bread crumbs in a small bowl; sprinkle over the mashed potatoes. Bake the casserole for 25-30 minutes, until the top starts to brown. To get an extra crispy top, place under a broiler for a couple minutes. Let rest for 10-15 minutes before serving.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds ground beef, kosher salt & freshly ground black pepper, 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Chunky Shepherd'S Pie With Panko Parmesan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!