New School Shepard's Pie Recipe

Name: New School Shepard's Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb potatoes of any variety; Yukon Gold pictured; 2 stick butter; cubed; 1/2 cup heavy cream; 1 head garlic; 1 oz rosemary; finely minced; 4 lb ground beef; 4 large yellow onions; small dice; 4 stalks celery; small dice; 3 carrots; small dice; 1 yellow bell pepper; small dice; 1 red bell pepper; small dice; 1 vegetable oil; 3 tbsp curry powder; 2 tbsp ground coriander seed; 2 tbsp turmeric; 2 tbsp white pepper; 2 tbsp onion powder; 2 tbsp dried oregano; 2 tbsp dried parsley; 1 tbsp ground thyme; 1 tbsp garlic powder; 1 tbsp crushed red pepper flakes; 1 tbsp ground ginger; 1 tbsp cumin or cumin seed; 2 tsp ground cloves; 2 cup beef stock; 3/4 cup rum; clear or dark; 1 salt and pepper

Servings: persons

5 lb potatoes of any variety; Yukon Gold pictured
2 stick butter; cubed
1/2 cup heavy cream
1 head garlic
1 oz rosemary; finely minced
4 lb ground beef
4 large yellow onions; small dice
4 stalks celery; small dice
3 carrots; small dice
1 yellow bell pepper; small dice
1 red bell pepper; small dice
1 vegetable oil
3 tbsp curry powder
2 tbsp ground coriander seed
2 tbsp turmeric
2 tbsp white pepper
2 tbsp onion powder
2 tbsp dried oregano
2 tbsp dried parsley
1 tbsp ground thyme
1 tbsp garlic powder
1 tbsp crushed red pepper flakes
1 tbsp ground ginger
1 tbsp cumin or cumin seed
2 tsp ground cloves
2 cup beef stock
3/4 cup rum; clear or dark
1 salt and pepper

1
Cut unpeeled garlic head in half.
2
Cover with vegetable or olive oil, and a small pinch of salt.
3
Roast uncovered at 350 for approximately 25 minutes or until garlic is caramelized and soft.
4
Place beef in a large, cold sauce pot.
5
Season with dried spices and salt.
6
Crank up the heat.
7
Cook until well browned.
8
Drain fat.
9
Add veggies and sweat over medium low heat for approximately 10 minutes.
10
Add rum.
11
Deglaze the pan.
12
When rum is nearly evaporated, add stock and beef back to the pot.
13
Cook until liquid has nearly evaporated.
14
Cover whole potatoes with cold, salted water.
15
Potato skin may be peeled or left on.
16
Pictured with skins.
17
Cook until fork tender.
18
Drain.
19
Return to pot for a half of a minute on high heat to remove excess moisture.
20
(Professional Mashed Potatoes Tip)
21
Add heavy cream, butter, rosemary, salt, and pepper to potatoes.
22
Smash and mix well.
23
Adjust seasoning.
24
Spray a casserole dish with non-stick cooking spray.
25
Place ground beef mixture on the bottom and top with the mashed potatoes.
26
Spread evenly.
27
Bake at 350 for approximately 25 minutes or until potatoes are caramelized and bubbly.
28
Variations; Ground lamb, veal, pork, mustard, horseradish, tarragon, fresh herbs, whiskey, turnips, parsnips, celery root, sour cream, one egg yolk in the mashed potatoes

2821

kcal

Calories

174

Fat

207

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 28 ingredients. The key ingredients include: 5 lb potatoes of any variety; Yukon Gold pictured, 2 stick butter; cubed, 1/2 cup heavy cream, 1 head garlic, and more.

Yes, New School Shepard's Pie 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.

New School Shepard's Pie

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