Shepherd'S Pie With Potato Crust Recipe

Name: Shepherd'S Pie With Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 1 1/2 pounds 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 freshly ground black pepper; 1 1/2 cups fresh or frozen English peas; CRUST; 2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced; 2 large Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced; Vegetable cooking spray; 2 tablespoons butter, melted; ADDITIONAL INGREDIENT; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

FILLING
1 1/2 pounds 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 freshly ground black pepper
1 1/2 cups fresh or frozen English peas
CRUST
2 sweet potatoes (about 1 1/2 lb.), peeled and very thinly sliced
2 large Yukon gold potatoes (about 1 1/2 lb.), peeled and very thinly sliced
Vegetable cooking spray
2 tablespoons butter, melted
ADDITIONAL INGREDIENT
2 tablespoons chopped fresh flat-leaf parsley

1
Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.
2
Melt butter in skillet over medium-high heat. Add onion and carrots, and saute 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.
3
Prepare Crust: Preheat oven to 375u00b0. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.
4
Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices,
5
edges slightly overlapping, over filling. Brush potatoes with melted butter.
6
Bake at 375u00b0 for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.
7
MAKE IT AHEAD Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bake.

587

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: FILLING, 1 1/2 pounds lean ground chuck, 2 tablespoons vegetable oil, 1 cup dry red wine, and more.

Yes, Shepherd'S Pie With Potato 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!

Shepherd'S Pie With Potato Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions