Ina Garten’s Shepherd’s Pie

Shepherd’s Pie is the ultimate comfort food, and Ina Garten’s version brings a perfect balance of rich flavors and creamy textures. This classic dish features a savory beef filling with tender vegetables, all topped with smooth, buttery mashed potatoes. Baked to golden perfection, it’s a cozy meal that’s ideal for family dinners or meal prep.

Why You’ll Love This Recipe

• Classic comfort food – Hearty, warm, and satisfying.
• Rich and flavorful – The combination of beef, vegetables, and seasonings creates an irresistible taste.
• Perfect for meal prep – Make it ahead of time and reheat for easy weeknight meals.
• Crowd-pleaser – A dish the whole family will love.
• Customizable – Swap ingredients to fit your preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Filling:

• Olive oil
• Unsalted butter
• Onion, diced
• Carrots, peeled and sliced
• Celery stalk, sliced
• Cremini mushrooms, quartered
• Garlic, minced
• Kosher salt
• Dried oregano
• Tomato paste
• Ground beef
• Low-sodium beef broth
• Worcestershire sauce
• Freshly ground black pepper

For the Mashed Potatoes:

• Russet potatoes, peeled and quartered
• Kosher salt
• Whole milk
• Unsalted butter
• Fresh parsley, chopped
• Grated Parmesan cheese (optional)

Directions

Prepare the Mashed Potatoes:

1. Place the potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil.
2. Reduce heat and simmer for about 15 minutes until fork-tender.
3. While they cook, heat the milk and butter together in a small saucepan.
4. Drain the potatoes, then mash them with the warm milk and butter mixture.
5. Stir in parsley and Parmesan (if using). Season with salt and pepper to taste.

Prepare the Filling:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add diced onion, carrots, and celery. Cook for 10 minutes until softened.
3. Stir in garlic, mushrooms, salt, and oregano. Cook for another 5 minutes.
4. Add tomato paste and cook for 8 minutes, stirring occasionally.
5. Add ground beef and cook until browned.
6. Stir in beef broth, Worcestershire sauce, and black pepper. Let simmer for 5 minutes until thickened.

Assemble the Pie:

1. Preheat the oven to 375°F (190°C).
2. Spread the beef mixture evenly in a 2-quart baking dish.
3. Top with mashed potatoes, smoothing them out with a spatula. Use a fork to create ridges on top.

Bake the Pie:

1. Bake for 40 minutes, until the top is golden brown and edges are bubbling.
2. Let the pie rest for 10 minutes before serving.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Calories per serving: 450 kcal

Variations

• Use lamb instead of beef – For a more traditional take on shepherd’s pie.
• Add cheese – Sprinkle cheddar on top before baking for a cheesy crust.
• Make it vegetarian – Swap beef for lentils or plant-based meat alternatives.
• Try different herbs – Fresh thyme or rosemary add a fragrant touch.
• Sweet potato topping – Use mashed sweet potatoes instead of russets for a twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze the assembled, unbaked pie for up to 3 months. Thaw overnight before baking.
• Reheating: Bake at 350°F (175°C) for 20 minutes or microwave individual portions for 2-3 minutes.

FAQs

1. Can I make this ahead of time?

Yes! Assemble the pie and refrigerate it for up to 24 hours before baking.

2. What can I use instead of beef?

Ground lamb, turkey, or plant-based meat alternatives work well.

3. How do I prevent the mashed potatoes from sinking into the filling?

Let the filling cool slightly before topping it with mashed potatoes.

4. Can I use instant mashed potatoes?

Fresh mashed potatoes are best, but you can use instant for convenience.

5. What vegetables can I add?

Peas, corn, green beans, or bell peppers make great additions.

6. Can I use ground turkey instead of beef?

Yes, but add a little extra seasoning since turkey is milder in flavor.

7. Why is my shepherd’s pie watery?

Excess liquid in the filling can cause this. Simmer longer to reduce moisture.

8. Can I make this in a cast iron skillet?

Yes, you can cook the filling in a cast iron skillet and bake directly in it.

9. How do I make the mashed potatoes extra creamy?

Use warm milk, extra butter, and a hand mixer for ultra-smooth mashed potatoes.

10. What’s the best way to get a crispy top?

Broil for the last 5 minutes of baking for a golden, crispy crust.

Conclusion

Ina Garten’s Shepherd’s Pie is the perfect dish for a cozy, comforting meal. With a rich beef and vegetable filling topped with creamy mashed potatoes, it’s a recipe you’ll want to make again and again. Whether you prepare it fresh or freeze it for later, this classic dish is sure to be a family favorite. Enjoy!

Ina Garten’s Shepherd’s Pie

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Shepherd’s Pie is the ultimate comfort food, and Ina Garten’s version brings a perfect balance of rich flavors and creamy textures. This hearty dish features a savory beef filling with tender vegetables, all topped with buttery mashed potatoes and baked to golden perfection. Perfect for family dinners, meal prep, or cozy gatherings, this classic recipe is sure to become a household favorite!

• Total Time: 1 hour 5 minutes
• Yield: 6 servings

Ingredients

For the Filling:

• Olive oil
• Unsalted butter
• 1 onion, diced
• 2 carrots, peeled and sliced
• 1 celery stalk, sliced
• 8 oz cremini mushrooms, quartered
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 ½ lbs ground beef
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• Freshly ground black pepper

For the Mashed Potatoes:

• 2 lbs russet potatoes, peeled and quartered
• 1 tsp kosher salt
• ¾ cup whole milk
• 4 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• ¼ cup grated Parmesan cheese (optional)

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Instructions

Prepare the Mashed Potatoes:

1. Place potatoes in a large saucepan, cover with cold water, and add salt. Bring to a boil.
2. Reduce heat and simmer for about 15 minutes until fork-tender.
3. In a small saucepan, heat the milk and butter together.
4. Drain potatoes and mash them with the warm milk and butter mixture.
5. Stir in parsley and Parmesan (if using). Season with salt and pepper to taste.

Prepare the Filling:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add diced onion, carrots, and celery. Cook for 10 minutes until softened.
3. Stir in garlic, mushrooms, salt, and oregano. Cook for another 5 minutes.
4. Add tomato paste and cook for 8 minutes, stirring occasionally.
5. Add ground beef and cook until browned.
6. Stir in beef broth, Worcestershire sauce, and black pepper. Let simmer for 5 minutes until thickened.

Assemble the Pie:

1. Preheat the oven to 375°F (190°C).
2. Spread the beef mixture evenly in a 2-quart baking dish.
3. Top with mashed potatoes, smoothing them out with a spatula. Use a fork to create ridges on top.

Bake the Pie:

1. Bake for 40 minutes, until the top is golden brown and edges are bubbling.
2. Let the pie rest for 10 minutes before serving.

Notes

• Use lamb instead of beef – For a traditional take on shepherd’s pie.
• Add cheese – Sprinkle cheddar on top before baking for a cheesy crust.
• Make it vegetarian – Swap beef for lentils or plant-based meat alternatives.
• Try different herbs – Fresh thyme or rosemary add a fragrant touch.
• Sweet potato topping – Use mashed sweet potatoes instead of russets for a twist.

• Author: Sophia
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British