Shepherd's Pie

Shepherd's Pie


Shepard’s Pie

1½ pounds ground beef

1½ cups onion, small diced

1 cup carrot, small diced

1 cup red pepper, small diced

½ cup yellow pepper, small diced

1 cup celery, small diced

1 tablespoon garlic, minced

¼ cup tomato paste

½ cup sherry

2 cups chicken or beef stock

bay leaf

A1 sauce

salt and pepper, to taste


Mashed Potatoes for Top

6-8 Yukon Gold potatoes (you can use Idaho as well), peeled and cut into large chunks.

4 tablespoons butter

¾ cup-1½ cups heavy cream

1 cup cheddar cheese, grated

salt, to taste


Brown the ground beef in a large heavy-bottom skillet.  Add the vegetables and cook until soft but not browned.  Add the tomato paste and cook until the paste turns a dark red, 2-3 minutes.  Add the sherry.  Add the chicken stock, bay leaf and a splash of A1.  Season with a big pinch of salt and pepper.  Simmer until the liquid is reduced about 1/4 of the way down.  Transfer to an oven-safe casserole dish and top with mashed potatoes.


Place the potatoes in a medium pot, cover with water and add a big pinch of salt.  Bring to a simmer and cook for 12-18 minutes or until tender.  Drain the potatoes.  Add the butter and half of the heavy cream to your warm pot.  Using a potato ricer, rice the potatoes into the pot.  You can use a hand masher as well.  Stir the potatoes until mixed.  Add the remaining cream, if needed, until very smooth and creamy.  Stir in the cheddar cheese and a big pinch of salt.  Taste for seasoning.  Top your ground beef with the potatoes in an even layer.  Bake in a 375-400˚F oven until the potato is golden brown and the meat is hot.  Remove and top with gremolata, if desired.



¼ cup olive oil

2 tablespoons minced shallot

2 teaspoons minced garlic

1 cup plain panko breadcrumbs

zest of one orange

zest of one lemon

¼ cup Italian parsley, minced

Kosher salt, to taste

freshly ground black pepper, to taste


Heat the oil in skillet on medium heat.  Add the shallot and garlic, cook stirring for 3-4 minutes.  Add the breadcrumbs, cook, stirring constantly until golden brown.  Add the zests and stir for one minute.  Remove from the heat and stir in the herbs.  Season to taste with a big pinch pf salt and pepper.