Classic, Savory Shepherd's Pie (With Beef and/or Lamb)

Name: Classic, Savory Shepherd's Pie (With Beef and/or Lamb)
Total time: 70 min
Yield: 8
Ingredients: 1.6 kg russet potatoes (about 4 large, peeled and cut into 1-inch pieces); kosher salt for potatoes, to taste; 85 g unsalted butter (cubed); 360 ml low-sodium chicken stock; 2 packet unflavored gelatin; 30 ml vegetable oil; 1 kg ground beef; 1 yellow onion (large, diced); 3 carrots (medium, diced); 2 celery ribs (diced); 2 garlic cloves (minced); 30 ml tomato paste; 240 ml dry red wine; 2 sprig thyme; 1 bay leaf; 15 ml Worcestershire sauce; 5 ml Marmite; 15 g all-purpose flour; 225 g frozen peas; kosher salt for meat sauce, to taste; freshly ground black pepper, to taste; 360 ml heavy cream; grated Parmigiano-Reggiano cheese, to taste

⏱ 1 hour 10 minutes
Medium
Serves 8
👥 2-cook recipe

A hearty shepherd's pie with a rich beef or lamb sauce, creamy mashed potatoes, peas, and a browned cheese topping.

Adapted from Serious Eats.

Classic, Savory Shepherd's Pie (With Beef and/or Lamb), plated

This recipe, inside the app

Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:

Classic, Savory She... 0/0 COOK 1COOK 2

1Mise en place

2Brown the meat

In a large Dutch oven, heat the oil over high heat...

Add half of the ground beef and cook, stirring and...

Use a potato masher or large whisk to break up the meat

3Plate and serve

+ 32 more steps in the app

Classic, Savory She... 0/0 COOK 2COOK 1

1Mise en place

Prep 1 yellow onion: large, dice

Prep 3 carrots: medium, dice

Prep 2 celery ribs: dice

2Brown the meat

3Plate and serve

+ 32 more steps in the app

Ingredients

1.6 kg russet potatoes (about 4 large, peeled and cut into 1-inch pieces)
kosher salt for potatoes, to taste
85 g unsalted butter (cubed)
360 ml low-sodium chicken stock
2 packet unflavored gelatin
30 ml vegetable oil
1 kg ground beef
1 yellow onion (large, diced)
3 carrots (medium, diced)
2 celery ribs (diced)
2 garlic cloves (minced)
30 ml tomato paste
240 ml dry red wine
2 sprig thyme
1 bay leaf
15 ml Worcestershire sauce
5 ml Marmite
15 g all-purpose flour
225 g frozen peas
kosher salt for meat sauce, to taste
freshly ground black pepper, to taste
360 ml heavy cream
grated Parmigiano-Reggiano cheese, to taste

The full plan

Split between two cooks — each step says who's on it.

1. Mise en place COOK 1

Prep 1 yellow onion: large, dice
Prep 3 carrots: medium, dice
Prep 2 celery ribs: dice
Prep 2 garlic cloves: mince

2. Brown the meat COOK 2

In a large Dutch oven, heat the oil over high heat until shimmering
Add half of the ground beef and cook, stirring and scraping the bottom of the pot, until well browned, 6 to 8 minutes
Use a potato masher or large whisk to break up the meat
Add the remaining ground beef and cook, breaking it up with the masher or whisk, until reduced to small bits, about 3 minutes, lower the heat as necessary to prevent scorching, If the meat has rendered an excessive amount of fat, use a metal spoon to ladle most of it out, leaving just a few tablespoons in the pot
In the Dutch oven, add the onion, carrots, celery, and garlic and cook, stirring and scraping the bottom of the pot, until just beginning to soften slightly, about 4 minutes

🤝 Cook 1 hands over their prepped ingredients.

3. Boil the potatoes COOK 1

In a colander, rinse the cubed potatoes under cold water until the water runs clear
In a large saucepan, cover the potatoes with cold water by at least 2 inches and season the water with salt until almost as salty as the sea
Bring to a boil over high heat
Reduce heat to medium-low and simmer until a knife easily pierces the potatoes with no resistance, 10 to 15 minutes
Drain in the colander, rinse with hot running water for 30 seconds, and transfer to a large bowl

4. Bloom the gelatin COOK 1

In a 2-cup liquid measuring cup, place the chicken stock, sprinkle with gelatin, and set aside

5. Mise en place COOK 1

Prep 85 g unsalted butter: cube

6. Reduce the meat sauce COOK 1

In the Dutch oven, add the tomato paste and cook over medium heat, stirring, for 1 minute
Add the red wine and bring to a simmer over high heat
Cook, scraping up any browned bits, until almost fully evaporated
Add the reserved chicken stock, thyme, bay leaf, Worcestershire sauce, and Marmite, if using
Sprinkle the flour over the ground meat in the pot
Stir it in
Bring to a simmer, reduce heat to low, and simmer until the sauce is reduced and thick, about 20 minutes
Discard the thyme sprigs and bay leaf
Stir in the peas and season with salt and pepper

7. Mash the potatoes COOK 2

Using a potato masher, food mill, or ricer, mash the potatoes with the butter
Press the surface smooth
Press plastic wrap directly against the surface to prevent a skin from forming
Set aside until ready to assemble

🤝 Cook 1 hands over the potatoes.

8. Finish the potatoes COOK 2

Preheat the oven to 425°F
In a large saucepan, heat the cream until simmering
Add the potatoes and stir gently until completely incorporated
Season with salt and pepper

9. Assemble the pie COOK 1

On a foil-lined rimmed baking sheet, set a 9- by 13-inch baking dish
Add the meat sauce, being careful not to fill more than halfway
Top with the mashed potatoes, spreading them with a spatula to cover the surface completely, Using the spatula, create a dappled pattern on top of the potatoes
Sprinkle with grated Parmigiano-Reggiano cheese, if using

🤝 Cook 2 hands over the potatoes.

10. Bake the pie COOK 1

In the oven, bake the casserole until the top is browned and the casserole is fully heated through, about 20 minutes, For deeper browning, place the casserole on a rack set about 6 inches under a hot broiler for the last few moments of cooking, Monitor closely to prevent the potatoes from burning

11. Plate and serve BOTH

Let the casserole stand for 15 to 20 minutes before serving

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Classic, Savory Shepherd's Pie (With Beef and/or Lamb)

This recipe, inside the app

1Mise en place

2Brown the meat

3Plate and serve

1Mise en place

2Brown the meat

3Plate and serve

Ingredients

The full plan

1. Mise en place COOK 1

2. Brown the meat COOK 2

3. Boil the potatoes COOK 1

4. Bloom the gelatin COOK 1

5. Mise en place COOK 1

6. Reduce the meat sauce COOK 1

7. Mash the potatoes COOK 2

8. Finish the potatoes COOK 2

9. Assemble the pie COOK 1

10. Bake the pie COOK 1

11. Plate and serve BOTH

See it in action

More two-cook recipes

Cook this with your co-chef

More on cooking together