Umami Recipes
Umami Recipes

Pachecos Cookbook 👩‍🍳

Shepherd’s Pie Recipe

8 servings


30 minutes

active time

1 hour 15 minutes

total time


2 lbs russet potatoes (peeled and cut into 1” thick pieces)

3/4 cup heavy whipping cream (warm)

1/2 tsp fine sea salt

1/4 cup parmesan cheese (shredded)

1 large egg (lightly beaten)

2 Tbsp unsalted butter (melted to brush the top)

1 Tbsp parsley or chives (chopped, to garnish the top)

1 Tbsp olive oil

1 lb lean ground beef or ground lamb

1 1/2 tsp salt (divided, or added to taste)

1/2 tsp black pepper (plus more to taste)

1 medium yellow onion (finely chopped, 1 cup)

2 garlic cloves (minced)

2 Tbsp all-purpose flour

1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet, Sauvignon)

1 cup beef broth or chicken broth

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 1/2 cups frozen vegetables of choice (peas, carrots, and corn)


How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

How to Make the Filling:

Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).

Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.

Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.

Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

How to Assemble Shepherd’s Pie:

Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.

Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.

Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.


Serving Size



403 kcal

Total Fat

23 g

Saturated Fat

11 g

Unsaturated Fat

10 g

Trans Fat

1 g


99 mg


857 mg

Total Carbohydrate

30 g

Dietary Fiber

3 g

Total Sugars

2 g


17 g

8 servings


30 minutes

active time

1 hour 15 minutes

total time
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