Chef's Tip
For the most flavorful shepherd's pie, don't rush the browning process for the meat and vegetables. Take time to develop a good fond (the browned bits on the bottom of the pan) before deglazing with broth. This is where much of the deep, savory flavor develops.
Instructions
- Preheat oven to 375°F.
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender, about 15-20 minutes.
- Meanwhile, heat a large oven-safe skillet over medium-high heat. Add 2 tablespoons butter, then add ground beef. Cook, breaking up meat, until no longer pink, about 5 minutes.
- Add onions, carrots, and celery to the meat. Cook until vegetables begin to soften, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over the mixture and stir to incorporate. Cook for 1-2 minutes.
- Add tomato paste and cook, stirring, for 1 minute until darkened slightly.
- Slowly pour in beef broth, stirring constantly to avoid lumps. Add Worcestershire sauce, thyme, rosemary, and bay leaf.
- Bring to a simmer and cook until mixture thickens, about 10 minutes. Add frozen peas and corn, and cook for 3 minutes more. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove bay leaf.
- Drain potatoes and return to pot. Add 4 tablespoons butter and warm milk. Mash until smooth, then season with remaining salt and pepper.
- In a small bowl, beat egg yolk with 1 tablespoon of the warm mashed potatoes, then stir this mixture back into the potatoes.
- If not using an oven-safe skillet, transfer meat mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top, creating peaks with a fork. Sprinkle with paprika.
- Bake until topping is golden and filling is bubbling around edges, about 25-30 minutes. For deeper browning, broil for the final 3-5 minutes, watching carefully.
Plating
Allow the shepherd's pie to rest for 10 minutes before serving. Portion directly from the skillet or baking dish, ensuring each serving includes the proper ratio of topping to filling. Garnish with a small sprig of fresh thyme or parsley. Serve alongside a simple green salad or steamed vegetable for a complete meal.
Storage & Reheating
Leftover shepherd's pie can be refrigerated in an airtight container for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes on medium power, or reheat the entire dish, covered with foil, in a 350°F oven for 20-25 minutes until heated through. The prepared pie can also be frozen before baking; thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cooking time.
About This Recipe
While shepherd's pie originated in Great Britain, it became a staple in New England during colonial times and remained popular through the region's long, cold winters. This version stays true to the hearty nature of the classic preparation while incorporating subtle flavor enhancements like fresh herbs and a touch of Worcestershire sauce. The combination of beef, root vegetables, and mashed potatoes creates a satisfying one-dish meal that reflects New England's practical cooking traditions.