Classic Shepherd's Pie with Root Vegetable Mash

Classic Shepherd's Pie with Root Vegetable Mash ingredients

• 1.5 lbs ground beef (80/20 lean)
• 1 tbsp olive oil
• 1 large, finely chopped yellow onion
• 2 medium, peeled and diced carrots
• 2 medium, diced celery stalks
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1.5 cups beef broth
• 1 cup frozen peas
• 1 cup frozen corn
• 1 tsp, chopped fresh thyme
• 0.5 tsp, chopped fresh rosemary
• 1 tsp, or to taste salt
• 0.5 tsp, or to taste black pepper
• 2 lbs, peeled and cut into Russet potatoes
• 1 lb, peeled and cut into sweet potatoes
• 4 tbsp, melted unsalted butter
• 0.5 cup, warmed milk
• 1 tsp, or to taste salt
• 0.5 tsp, or to taste black pepper

How to make Classic Shepherd's Pie with Root Vegetable Mash

1. Start by preparing the root vegetable mash. Place the peeled and chunked 2 lbs Russet potatoes and 1 lb sweet potatoes into a large pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
2. While the potatoes are cooking, begin preparing the beef filling. Heat 1 tbsp olive oil in a large oven-safe skillet (cast iron or similar) or Dutch oven over medium-high heat. Add 1.5 lbs ground beef and cook, breaking it up with a spoon, until fully browned, about 6-8 minutes. Drain any excess fat from the skillet, then remove the beef and set aside.
3. Reduce the heat to medium. Add the finely chopped 1 large yellow onion, 2 diced carrots, and 2 diced celery stalks to the same skillet. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened. Add the 3 minced garlic cloves and cook for another minute until fragrant.
4. Stir in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor. Then, stir in 1 tbsp Worcestershire sauce, 1 tsp chopped fresh thyme, and 0.5 tsp chopped fresh rosemary.
5. Return the browned ground beef to the skillet. Pour in 1.5 cups beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, allowing the sauce to thicken slightly.
6. Stir in 1 cup frozen peas and 1 cup frozen corn. Season the beef filling with 1 tsp salt and 0.5 tsp black pepper, or to taste. Remove the skillet from the heat.
7. Once the potatoes are fork-tender, drain them thoroughly and return them to the empty pot. Add 4 tbsp melted unsalted butter and 0.5 cup warmed milk. Mash with a potato masher until smooth, or your desired consistency.
8. Season the root vegetable mash with 1 tsp salt and 0.5 tsp black pepper, or to taste. Taste and adjust seasoning as needed, ensuring it's well-balanced.
9. Preheat your oven to 375°F (190°C).
10. Spread the beef filling evenly into the bottom of the oven-safe skillet or a 9x13 inch baking dish if you used a Dutch oven for the filling.
11. Carefully spoon the root vegetable mash over the beef filling, spreading it evenly to cover the entire surface. You can create decorative peaks with the back of a spoon or a fork for a crispier top.
12. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbling around the edges and the mash topping is lightly golden brown.
13. Let the Shepherd's Pie rest for 5-10 minutes before serving. This allows the filling to set slightly, making it easier to serve.

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