Shepherd’s Pie with Herb Infused Garlic Mashed Potatoes
This delicious, mouth-watering, savory, Shepherd’s Pie is the ultimate comfort food! The creamy herb infused garlic mashed potatoes with fresh grated parmesan cheese baked and broiled to perfection is like no other. The Holidays may be coming to end, but the hearty winter meals always bring comfort to the soul. This homemade Shepherd’s Pie is sure warm you up during the chilly season.
Shepherd’s Pie is one of my all-time favorite dishes and now it is also my hubby and kids favorite. I have spent many hours over the last couple years trying to perfect my own homemade Shepherd’s Pie recipe and I think I finally got it! The response from my family is so rewarding. Hope you enjoy as much as we do!
I infused herbs and fresh garlic with butter, milk, and salt and then riced in the potatoes. The garlic and herb infusion is a game changer.
Recipe
Ingredients:
1.5-2 lbs Ground Beef
4 Tablespoons butter
1 1/2 teaspoon salt (pepper to taste optional)
1 small onion finely chopped
2 medium carrots peeled and chopped
4 garlic cloves minced
1/2 cup Frozen peas (if you don’t have peas sub green beans, even canned)
2 Tablespoons tomato paste
1 1/2 cups Chicken broth
1/3 cup red wine
1 Tablespoon Worcestershire sauce
1/2 teaspoon fresh rosemary finely chopped (If using dried do 1/3 the amount)
1 teaspoon fresh thyme leaves no stems (If using dried do 1/3 the amount)
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
Fresh grated Parmesan cheese for topping
Directions:
1 Brown beef in stock pot, drain fat, set aside
2 Add butter to stock pot and add all veggies except peas. Sauté vegetables medium high heat until translucent (about 5 min or so). Add peas.
3 Add remaining ingredients except cheese
4 Stir and simmer on lower level for about 10 minutes.
5 Pour beef mixture into 9 inch pie plate or baking dish similar size
6 With a rubber spatula gently spread mashed potatoes over the shepherd’s pie mixture in the pie dish.
7 Bake Pie at 400 degrees for 30 minutes. After it is done baking open oven and sprinkle fresh grated Parmesan cheese over pie (Not too much - just a good sprinkle), then broil for about 3 minutes until crispy and lightly browned on top.
For the Potatoes:
2.5 pounds potatoes (about 6 medium to large) (I use Yukon Gold, some use half Yukon, half Russet potatoes - Russet are starchy and contain less water, yukon are more buttery so a blend can be nice)
2 large cloves garlic, peeled and minced
4 tablespoons butter
3/4 cup whole milk (You can do half heavy cream if you’d prefer or even add a tablespoon or two of cream cheese - You can also sub non dairy milk and butter need be - I use Earth Balance butter and Rice Milk for non dairy option)
1 Tbsp Freshly Chopped Herbs (mix rosemary, thyme 1/2Tbspn each), (1/2 Tbspn dried parsley)
fine sea salt to taste (pepper optional.. I prefer salt only in the potatoes so the pepper doesn’t over power the herbs)
Directions:
1 Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water.
Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Do not waterlog the potatoes by over boiling. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.
2 Drain and mash the potatoes: When the potatoes are done, drain the water and set aside.
3 Prep the butter and milk: While the potatoes are set aside, melt the butter and milk or cream in the pot. Add the freshly chopped herbs and mince the garlic cloves in. Simmer on low for about 10 minutes so the herbs infuse into the butter and milk mixture. This creates that luscious flavor. Turn off the stove heat.
Rice in the potatoes with a potato ricer. Or you can mash the potatoes with a potato masher. Add salt. Do not skimp on the salt as we want the most flavorful potatoes. Then using a wooden or nonstick spoon stir potatoes until combined with butter, milk and herb mixture. Do not over-mix the potatoes. Spread gently with a rubber spatula over the shepherd’s pie mixture in the pie dish.
Bake Pie at 400 degrees for 30 minutes. After it is done baking open oven and sprinkle fresh grated Parmesan cheese over pie (Not too much - just a good sprinkle), then broil for 3 minutes until slightly crispy and lightly browned on top.
Serve and Enjoy!
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