Individual Shepherd's Pie
Recipe - WAYZATA
Individual Shepherd's Pie
Prep Time30 Minutes
Servings4
Cook Time35 Minutes
Ingredients
FOR THE MASHED POTATOES: 3 to 4 medium Yukon Gold potatoes (about 1 ½ pounds), peeled
4 tablespoons unsalted butter
½ cup milk
Kosher salt, to taste
FOR THE FILLING: 1 tablespoon olive oil
1 ½ pounds ground beef
Kosher salt, to taste
Black pepper, to taste
1 large carrot, diced small
1 yellow onion, diced small
2 celery stalks, diced small
3 garlic cloves, minced
4 ounces cremini mushrooms, diced small
¼ cup red wine
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 ½ cups beef stock
1 bay leaf
2 teaspoons fresh thyme leaves, minced (reserve a pinch for garnish)
½ cup frozen peas
½ cup frozen corn kernels
Directions
- For the mashed potatoes: In a medium pot, cover the potatoes with cold water and bring to a boil until fork-tender, 35 to 40 minutes.
- Drain and transfer the potatoes to a stand mixer fitted with the paddle attachment. Add the butter and milk, and season with salt. Beat until incorporated and smooth. (You can also hand mash the potatoes.)
- Carefully transfer the mixture to a piping bag fitted with a star tip.
- For the filling: Heat the oven to 375 F.
- In a large skillet, bring the olive oil to medium heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Season with salt and pepper and brown the beef completely. Remove the browned ground beef from the pan and set aside. Discard any excess fat from the pan.
- Return the pan to medium heat and add the carrots, onions, celery, and garlic. Sauté until tender and fragrant, about 7 minutes.
- Add the mushrooms and sauté for 2 minutes more.
- Remove the pan from the heat, pour in the red wine and stir.
- Return the pan to the heat and stir in the tomato paste, flour, Worcestershire sauce, Dijon mustard, and beef stock. Bring to a simmer, stirring periodically, until the sauce thickens and coats the back of a spoon, 3 to 5 minutes.
- Stir in the browned ground beef, bay leaf, thyme leaves, peas, and corn, and cook for 2 minutes, then remove from heat.
- Divide the filling mixture evenly between 4 16-ounce crocks and pipe the mashed potato mixture on top of the filling in quarter-size dollops.
- Bake for 35 minutes. The top of the pie will be lightly golden and beginning to crisp. You can broil on high for 1 to 2 minutes if your potatoes haven’t begun to brown after 35 minutes.
- Let the pies rest for 5 minutes and serve hot.
30 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Medium B Size Gold Potatoes, 3 Pound
$3.49$1.16/lb
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$5.39$5.39/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Grass Fed All-Natural 85% Lean Ground Beef, 16 Ounce
Deal
$8.99 was $10.99$0.56/oz
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
Fresh Whole Carrots Bagged, 2 Pound
$2.99$1.50/lb
Yellow Onions Bagged, 3 Pound
$3.99$1.33/lb
Fresh Celery, 1 Each
$2.99
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.49$0.44/oz
Alessi Red Wine Vinegar, 12.75 Ounce
$4.39$0.34/oz
Contadina Tomato Paste, 6 Ounce
$1.19$0.20/oz
Gold Medal All-Purpose Flour, 10 Pound
$11.99$1.20/lb
L&B Worcestershire Sauce, 8.5 Ounce
$5.99$0.70/oz
Koops' Dijon Mustard, 12 Ounce
$4.39$0.37/oz
Swanson Beef Stock, 32 Ounce
$3.19$0.10/oz
Bays English Muffins, 6 Each
Deal
$3.79 was $4.19$0.63 each
McCormick Gourmet Organic Thyme Leaves, 0.65 Ounce
$5.99$9.22/oz
Stahlbush Island Farms Frozen Green Peas, 10 Ounce
$3.99$0.40/oz
Our Family Cut Sweet Corn, 24 Ounce
$4.99$0.21/oz
Directions
- For the mashed potatoes: In a medium pot, cover the potatoes with cold water and bring to a boil until fork-tender, 35 to 40 minutes.
- Drain and transfer the potatoes to a stand mixer fitted with the paddle attachment. Add the butter and milk, and season with salt. Beat until incorporated and smooth. (You can also hand mash the potatoes.)
- Carefully transfer the mixture to a piping bag fitted with a star tip.
- For the filling: Heat the oven to 375 F.
- In a large skillet, bring the olive oil to medium heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Season with salt and pepper and brown the beef completely. Remove the browned ground beef from the pan and set aside. Discard any excess fat from the pan.
- Return the pan to medium heat and add the carrots, onions, celery, and garlic. Sauté until tender and fragrant, about 7 minutes.
- Add the mushrooms and sauté for 2 minutes more.
- Remove the pan from the heat, pour in the red wine and stir.
- Return the pan to the heat and stir in the tomato paste, flour, Worcestershire sauce, Dijon mustard, and beef stock. Bring to a simmer, stirring periodically, until the sauce thickens and coats the back of a spoon, 3 to 5 minutes.
- Stir in the browned ground beef, bay leaf, thyme leaves, peas, and corn, and cook for 2 minutes, then remove from heat.
- Divide the filling mixture evenly between 4 16-ounce crocks and pipe the mashed potato mixture on top of the filling in quarter-size dollops.
- Bake for 35 minutes. The top of the pie will be lightly golden and beginning to crisp. You can broil on high for 1 to 2 minutes if your potatoes haven’t begun to brown after 35 minutes.
- Let the pies rest for 5 minutes and serve hot.