Shepherd’s Pie Parmesan Potatoes (Print Version)
# Ingredients:
→ Potato Topping
01 -
2 lbs russet potatoes, peeled and cut into 1-inch thick pieces
02 -
3/4 cup heavy whipping cream, warm
03 -
1/2 tsp fine sea salt
04 -
1/4 cup parmesan cheese, shredded
05 -
1 large egg, lightly beaten
06 -
2 Tbsp unsalted butter, melted (to brush the top)
07 -
1 Tbsp parsley or chives, chopped (to garnish the top)
→ Pie Filling
08 -
1 Tbsp olive oil
09 -
1 lb lean ground beef or ground lamb
10 -
1 1/2 tsp salt, divided, or added to taste
11 -
1/2 tsp black pepper, plus more to taste
12 -
1 medium yellow onion, finely chopped (1 cup)
13 -
2 garlic cloves, minced
14 -
2 Tbsp all-purpose flour
15 -
1/2 cup dry red wine, such as Pinot Noir, Merlot, or Cabernet Sauvignon
16 -
1 cup beef broth or chicken broth
17 -
1 Tbsp tomato paste
18 -
1 Tbsp Worcestershire sauce
19 -
1 1/2 cups frozen vegetables, such as peas, carrots, and corn
# Instructions:
01 -
Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until potatoes are tender (12-15 minutes), being careful not to overcook. Drain and mash potatoes in the same pot. Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Mash in the parmesan cheese and beaten egg.
02 -
Preheat oven to 400°F with a rack in the center. Heat a large skillet over medium heat. Add olive oil and ground beef or lamb, breaking the meat apart with a spatula. Season with 1 tsp salt and 1/2 tsp black pepper and cook until no longer pink (5 minutes). Add onions and sauté for 3 minutes, then stir in minced garlic and cook for another minute. Sprinkle with flour and stir for 1 minute. Deglaze the pan with red wine, scraping the bottom for a minute. Add broth, tomato paste, Worcestershire sauce, and frozen vegetables. Bring to a light boil, season with another 1/2 tsp salt and 1/4 tsp pepper (or to taste), then reduce heat to a simmer and cook for 10 minutes until the sauce is slightly thickened.
03 -
Transfer the meat and vegetable mixture to a deep pie dish, or an 11x7 or 9x9 casserole dish. Scoop mashed potatoes on top, spreading evenly to seal the edges of the dish to prevent bubbling. Drizzle melted butter over the top. Place a sheet of foil under the casserole dish to catch drips, and bake at 400°F on the center rack for 25-30 minutes, or until the potatoes turn golden. Cool for 15 minutes before serving.