Shepherd’s Pot Pie brings together the classic savory flavors of shepherd’s pie with the added comfort of a golden pie crust. Ground beef and vegetables simmer in a rich, wine infused gravy, then are topped with fluffy Parmesan mashed potatoes and baked until golden and bubbling.
This one dish dinner delivers hearty flavor with a balanced mix of protein, vegetables, and satisfying starch in every bite. Straightforward preparation and familiar ingredients make it a dependable meal for family dinners, leftovers, or preparing ahead when you want something comforting and filling.
Nutrition
457 Calories | 29g Fat | 28 Carbohydrates | 28g Protein
Per Serving
Serves 10
Ingredients
- 3 Russet Potatoes (about 1 1/2 lb total), peeled, cut into 1″ pieces
- 1 lb Lean Ground Beef
- ½ Medium Yellow Onion, finely chopped
- 1 Medium Carrot, peeled, finely chopped
- 3 Cloves Garlic, finely chopped
- 1 tbsp Fresh Rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp Fresh Thyme, finely chopped (or 1 tsp dried)
- 2 tbsp Tomato Paste
- ½ cup Dry Red Wine
- 1 cup Low-Sodium
- Beef Broth
- 2 tbsp Worcestershire Sauce
- 2 tbsp All-Purpose Flour, plus more for dusting
- ¾ cup Frozen Corn
- ¾ cup Frozen Peas
- ½ cup Half-and-Half
- 4 tbsp Unsalted Butter
- 1 ½ oz Parmesan Cheese, finely shredded (~¾ cup)
- 2 Batches Pie Dough, store-bought or homemade
- 1 Large Egg, beaten (for brushing crust)
- Neutral Oil (for cooking)
- Kosher Salt and Ground Black Pepper (to taste)
- Flaky Sea Salt (for finishing)
Directions
- Arrange a rack in the center of the oven and preheat to 425 °F. Place the peeled Potatoes into a medium saucepan and cover with cold water by about 1″. Season the water with a pinch of Kosher Salt. Bring to a boil and cook until tender enough to mash, about 10 minutes.
- Meanwhile, heat a skillet with a drizzle of Neutral Oil over medium-high heat. Add the Ground Beef and season with 1 tsp Kosher Salt and a few grinds of Black Pepper. Cook, breaking it up with a spoon, until browned and cooked through. Transfer beef to a plate, leaving 2 Tbsp of drippings in the pan.
- In the same skillet, add the Yellow Onion and Carrot. Cook until softened, about 5 minutes. Add Garlic, Rosemary, and Thyme, and cook until fragrant, about 1 minute.
- Return the cooked beef to the skillet and stir in Tomato Paste. Add Red Wine, scraping up any browned bits, and cook until the wine mostly evaporates. Stir in Beef Broth and Worcestershire Sauce. Sprinkle in Flour and cook until slightly thickened. Add Corn and Peas and cook to combine.
- Drain the Potatoes and return them to the pot. Over medium-low heat, stir in Half-and-Half and Unsalted Butter until melted. Mash the mixture until smooth, then fold in Parmesan Cheese. Season with salt and pepper to taste.
- On a lightly floured surface, roll one batch of Pie Dough to fit the bottom of a 9″ pie dish. Unfurl dough into the dish and add the beef mixture in an even layer. Spoon the mashed potatoes on top and spread to the edges.
- Roll the second dough batch to cover the top of the pie. Press the edges together to seal, trim excess, and crimp. Brush the top with beaten Egg and cut 4 slits to vent. Sprinkle with Flaky Sea Salt.
- Bake until the crust is golden and the filling is bubbling, about 45 minutes. Let cool 15 minutes before slicing.
Pro-Tips
- Let the filling cool slightly before slicing to help it hold shape.
- Maintain even layers of mashed potatoes to prevent soggy crust.
- Freeze leftover portions for convenient reheating later.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
