Shepherd’s Pie Recipe 🥧 31 Days of Pie

This is the perfect Sunday supper, Torte style. It’s hearty and rustic, full of rich flavors, and comfort food at its best. If your day is busy, make this Shepherd’s pie in the morning, store it in the fridge, and pop it in the oven right before dinner.

Shepherd’s Pie

Ingredients

2 tbsp olive oil
1 lb lean ground beef
1 onion, diced
3 cloves of garlic, diced
2 large carrots, diced
2-3 sprigs of thyme
2 cups chicken stock
½ cup red wine
3 tbsp Worcestershire sauce
4 tbsp tomato paste
¼ cup flour
1 tsp salt
1 tsp pepper
8-10 Yukon gold potatoes
¼ cup butter
¼ cup sour cream
¾ cup half and half
2 tsp salt
1 tsp black pepper
1 tsp white pepper
½ cup Colby jack cheese, grated

Directions

Pre-heat oven to 400° F. Dice vegetables. Add olive oil to a large stockpot and turn heat to medium-low. Cook onions, garlic, carrots, and thyme until the onions are translucent. Add beef and brown with vegetables. Incorporate chicken broth, Worcestershire sauce, tomato paste, flour, salt, and pepper. Bring to a boil, then turn down the heat and simmer on low for 20 minutes. Meanwhile, bring a pot of water to boil. Wash and slice potatoes into cubes. Jules likes a rustic mash with the skins on, but you can peel if you prefer. Boil until soft and tender, then drain. Mash potatoes and slowly add butter, sour cream, half and half, salt, and pepper. Mash until smooth and creamy. The potatoes should be slightly runny. Scoop beef mixture into a baking or casserole dish. Spread potatoes on top. Sprinkle with cheese and bake for 30 minutes at 400° F.