This post may contain affiliate links.
Yummmm, another Tuesday and another comforting classics post up! Get ready for this one you guys! Super easy shepherd’s pie. This is another dish that is just like getting a hug for the soul. So warm and full of flavor, you will have to go back for seconds!
Easy Homemade Shepherd’s Pie
Basically my version of a shepherd’s pie is a super hearty and thick beef stew topped with creamy Parmesan mashed potatoes. Traditionally, shepherd’s pie is made with lamb and feel free to substitute the real thing!
Homemade Shepherd’s Pie
This Homemade Shepherd’s Pie is o warm and full of flavor, you will have to go back for seconds!
Ingredients
- 2 1/2 pound beef chuck roast or lamb, trimmed of excess fat and cut into 1/2 - 1 inch cubes
- 2 Tbls vegetable oil
- 1 large carrot peeled and small dice
- 1 clove garlic minced
- 1/2 onion peeled and roots removed
- 1 packet au jus powder like you find with all the sauce packets
- 1/2 Cup dry red wine
- 3 Cup water
- 3 bay leaves
- 1/2 tsp dried thyme
- 1 Cup frozen peas
- 5 russet potatoes medium sized, peeled and cut in medium dice
- 6 Tbls unsalted butter
- 3 Tbls sour cream
- 1/3 Cup freshly grated parmigiano reggiano loose packed
- salt and pepper to taste
Instructions
- In large stock pot over medium high heat, add the vegetable oil and sear off the meat in batches. You are looking for a nice dark brown sear, place the meat in the hot pan and let it sit to sear. Do this in about 3 batches and set aside on a plate.
- Add in carrot and onion, sautee for about 3 minutes and add in the garlic. Cook unit the garlic is fragrant about 30 seconds, add the red wine. Scrape any bits off the bottom of the pan with the back of a wooden spoon or something that wont hurt your pan. In a separate bowl, mix the au jus packet with the 3 cups of cold water until the powder dissolves. Add this to the pan with the meat, adding any juices that have run off the meat. Add in the bay leaves and dried thyme to the pot. Cover and bring to a boil, reduce to a simmer and let cook on a simmer for 4 hours until the meat is extremely tender, stirring occasionally. If it gets too dry for your taste add in some water 1/2 cup at a time and taste the broth as you go to make sure it doesn't get too salty. If you need to make the stew thicker to your taste, thicken with a cornstarch slurry (equal parts cornstarch and water whisked together.)
- Make the potatoes during the last hour to hour and a half of cook time for the stew. Place the peeled and cubed potatoes into a pan covered with cold water. Boil potatoes until fork tender about 20-30 minutes. Drain off water.
- Add in the butter, sour cream and parmigiano. Mash with a potato masher, taste and add salt and pepper to your taste. Set aside.
- When the stew is done cooking, stir in the frozen peas, add it to a pie pan and discard the bay leaves. You can also take out the onion petals or leave them in, either way is delicious!
- Add the potatoes on top of the stew in dollops and evenly spread out the mash over the whole dish, leaving a 1/2 inch ring around the outside of the pan.
- Add a little more parmigiano reggiano on top, about 2 Tbls.
- Cook in a preheated 350 degree oven for 30-45 minutes or until the top is a light golden brown and bubbly. To speed up the browning process you can turn on the broiler, but watch it very closely!
- Serve on it's own or with biscuits, enjoy!
Nutrition
Calories: 1050kcal | Carbohydrates: 58g | Protein: 66g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 252mg | Sodium: 404mg | Potassium: 2237mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3520IU | Vitamin C: 32mg | Calcium: 223mg | Iron: 9mg
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
[adsenseyu3]
Step by Step Directions
Add in the butter, sour cream and parmigiano. Mash with a potato masher, taste and add salt and pepper to your taste. Set aside.
Add a little more parmigiano reggiano on top, about 2 Tbls.
Serve on it’s own or with biscuits, enjoy!
It sounds like a lot of steps but I assure you it is super easy! You don’t even have to mess around with any stocks, just buy the au jus packet and BAM! I really hope you enjoyed this recipe, let me know how it comes out!
Make sure to check out Parrish’s comforting classics post for this week by clicking on the image below:
Past comforting classics posts:
Salted Caramel Brownies | Homemade Chicago Style Deep Dish Pizza
Chicken Alfredo Ravioli Bake | Creamy Chicken Pot Pie
Looking for even more yummy inspiration? Make sure to follow my Food board on Pinterest!
[adsenseyu2]
I participate in these linky parties, DIYHSHP and Orj Junkie.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Just wanted you to know that your recipe is being featured in a round up of Romantic Dinner Ideas today on Simple Living and Eating.
Just pinned this! It looks delicious. I think even my picky boys (husband included) would eat this! Thank you for sharing and thank you for linking up to the Thursday S.T.Y.L.E. Link Party. Hope to see you there again tonight!
Yum…This looks delicious and would be a big hit at my house! Thanks for sharing it at the Hit Me With Your Best Shot Link Party last Tuesday! Hope to see you again tonight at 7EST! Excited to see what you’ve been up to!
~Ariean