The ultimate meat-and-potatoes comfort bake: a rich, saucy beef and vegetable filling simmered with red wine and Worcestershire, sealed under a fluffy crown of Parmesan mashed potatoes that turns golden in the oven. It feeds eight hungry people, reheats beautifully, and the leftovers honestly taste even better the next day.
Ingredients
For the potato topping: 2 lb russet potatoes, peeled and cut into 1-inch pieces; 3/4 cup heavy whipping cream, warmed; 1/2 tsp fine sea salt; 1/4 cup shredded Parmesan cheese; 1 large egg, lightly beaten; 2 Tbsp unsalted butter, melted, for the top; 1 Tbsp chopped parsley or chives, to garnish. For the filling: 1 Tbsp olive oil; 1 lb lean ground beef or ground lamb; 1 1/2 tsp salt, divided, plus more to taste; 1/2 tsp black pepper, plus more to taste; 1 medium yellow onion, finely chopped (about 1 cup); 2 garlic cloves, minced; 2 Tbsp all-purpose flour, or cornstarch; 1/2 cup dry red wine, such as Pinot Noir or Merlot, or extra beef broth; 1 cup beef broth or chicken broth; 1 Tbsp tomato paste; 1 Tbsp Worcestershire sauce; 1 1/2 cups frozen mixed vegetables, such as peas, carrots and corn.
Method
Put the potato pieces in a large saucepan, cover with cold water, bring to the boil and cook for 12–15 minutes until tender but not falling apart, then drain and mash them in the same pot. Mash in the warm cream and salt until smooth, then mash in the Parmesan and the beaten egg and set aside. Heat the oven to 400°F with a rack in the centre. Warm the olive oil in a large skillet over medium heat, add the ground meat, break it up with a spatula, season with 1 tsp salt and 1/2 tsp pepper, and cook for about 5 minutes until no longer pink. Add the onion and cook for 3 minutes to soften, then stir in the garlic for 1 minute, sprinkle over the flour and stir for another minute. Pour in the wine and scrape up all the browned bits from the bottom of the pan for about a minute, then stir in the broth, tomato paste and Worcestershire sauce. Add the frozen vegetables, bring to a light boil, season with the remaining 1/2 tsp salt and a little more pepper, then cover and simmer for 10 minutes until the sauce has thickened slightly. Tip the filling into a deep pie dish or an 11×7 or 9×9 casserole dish, spoon the mashed potatoes over the top and spread them right to the edges to seal the filling in, then drizzle with the melted butter. Set the dish on a foil-lined tray to catch any drips and bake for 25–30 minutes until the top is starting to turn golden. Rest for 15 minutes, scatter with parsley or chives, and serve.
Tips
Traditional Shepherd’s Pie uses lamb and the beef version is often called cottage pie — either meat works beautifully here; do not overcook the potatoes or the topping turns gluey instead of fluffy; sealing the potatoes right to the edge of the dish stops the filling bubbling up and over; for a gluten-free version, skip the flour and whisk 1 Tbsp cornstarch into the cold broth before adding it; 4 cups of leftover mashed potatoes mixed with the Parmesan and egg make a perfect shortcut topping; assemble ahead, cool, cover and refrigerate, then bake until piping hot and golden.
