why make this recipe
Ina Garten’s shepherd’s pie is warm, filling, and full of flavor. It mixes a rich meat and vegetable filling with a creamy potato and turnip topping. This dish feeds a family, comforts on cold nights, and makes good leftovers. If you enjoy hearty pies, also see this classic pecan pie recipe for a sweet option.
introduction
This shepherd’s pie uses ground beef, bacon, vegetables, and a creamy potato-turnip mash. The top browns in the oven for a nice crust. The dish is simple to make and very satisfying. Use fresh herbs and good bacon for best taste.
how to make Ina Garten Shepherd’s Pie
- Boil peeled potatoes and turnips until soft, then mash with butter, milk, chives, Parmesan, salt, and pepper.
- Cook diced bacon until crispy, remove, and keep drippings. Sauté onion, carrot, and celery in the drippings until soft.
- Brown the ground beef, add mushrooms and thyme, then stir in tomato paste and flour.
- Add chicken broth and Worcestershire sauce, simmer until the sauce thickens. Stir in bacon, Dijon, smoked paprika, parsley, and adjust seasoning.
- Spread the meat filling in a baking dish, top with the creamy mash, and smooth or fork-texture the top.
- Bake at 400°F (200°C) for about 30 minutes until the top is golden.
Ingredients :
- 4 tablespoons unsalted butter
- 1/2 cup full-fat milk
- 2 tablespoons freshly chopped chives
- 2 medium russet potatoes, peeled and cut into quarters
- 2 medium turnips, peeled and cut into quarters
- Sea salt, to taste
- Freshly cracked black pepper
- 1/4 cup finely grated Parmesan cheese
- 2 pounds ground beef chuck
- 4 slices of thick-cut applewood-smoked bacon, diced
- 2 small yellow onion, finely chopped
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 ounces cremini mushrooms, finely chopped
- 2 teaspoons freshly chopped thyme
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly chopped parsley
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
Directions :
- Start by bringing a large pot of salted water to a boil. Add the peeled potatoes and turnips. Boil them until they’re tender when pierced with a fork—around 20 minutes. Once cooked, drain the water and return them to the pot.
- With the potatoes and turnips back in the pot, mix in the butter and milk. Use a potato masher or a hand mixer to create a smooth and creamy mixture. Season generously with sea salt and black pepper, then fold in chives and grated Parmesan cheese. Set this aside while you tackle the filling.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving behind the drippings. Add the chopped onions, carrots, and celery to the skillet. Cook until the vegetables are softened, around 5-7 minutes.
- Once the veggies are soft, add the ground beef to the skillet. Cook until it’s browned, breaking it up with a spoon. This is the time to add in the finely chopped mushrooms and thyme, stirring until mushrooms release their moisture and soften.
- Next, stir in the tomato paste, all-purpose flour, chicken broth, Worcestershire sauce, and season with kosher salt and black pepper. Let this simmer for about 5 minutes, ensuring the mixture thickens nicely. Finally, fold in the crispy bacon, Dijon mustard, and smoked paprika. Remove from heat.
- In a baking dish, pour the filling mixture evenly. Then, spread the creamy potato and turnip mixture over the top, smoothing it out with a spatula. You can create some texture using the back of a fork, which can give it a nice crust when baked.
- Preheat your oven to 400 degrees F (200 degrees C). Place the assembled pie into the oven and bake for 30 minutes, or until the top is golden brown.
how to serve Ina Garten Shepherd’s Pie
Let the pie rest 10 minutes after baking so it sets. Serve warm in slices. A simple green salad or steamed green beans pair well. Spoon some gravy or extra pan juices over each serving if you like more sauce.
how to store Ina Garten Shepherd’s Pie
Cool the pie to room temperature. Cover tightly and store in the fridge for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until hot inside.
tips to make Ina Garten Shepherd’s Pie
- Use russet potatoes for a fluffy mash.
- Don’t overwork the mash; keep it creamy, not gluey.
- Cook bacon until really crispy for good texture.
- If the filling is too thin, simmer a little longer to reduce it.
- Make it a day ahead: flavors improve and it’s easy to bake before serving.
variation
- Lamb version: swap ground beef for ground lamb for a classic shepherd’s pie taste.
- Vegetarian: use lentils or cooked chopped mushrooms instead of meat and use vegetable broth.
- Cheesy top: sprinkle extra grated cheddar on top before baking for a richer crust.
FAQs
Q: Can I skip the turnips?
A: Yes. Use all potatoes if you prefer. Turnips add a slight bite but are optional.
Q: Can I use frozen vegetables?
A: You can, but fresh gives better texture. If using frozen, thaw and drain excess liquid before cooking.
Q: How can I make it ahead?
A: Prepare the filling and mash, store separately in the fridge, then assemble and bake when ready.
Q: Is this dish good for meal prep?
A: Yes. It reheats well and makes good lunches or dinners for several days.
Q: Can I freeze individual portions?
A: Yes. Portion into freezer-safe containers and freeze up to 3 months. Reheat from thawed or frozen, adding extra time if frozen.
Ina Garten’s Shepherd’s Pie
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivorous
Description
A comforting shepherd’s pie with a rich meat filling and a creamy potato-turnip mash topping, perfect for family dinners.
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup full-fat milk
- 2 tablespoons freshly chopped chives
- 2 medium russet potatoes, peeled and cut into quarters
- 2 medium turnips, peeled and cut into quarters
- Sea salt, to taste
- Freshly cracked black pepper
- 1/4 cup finely grated Parmesan cheese
- 2 pounds ground beef chuck
- 4 slices of thick-cut applewood-smoked bacon, diced
- 2 small yellow onions, finely chopped
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 ounces cremini mushrooms, finely chopped
- 2 teaspoons freshly chopped thyme
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons freshly chopped parsley
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
Instructions
- Bring a large pot of salted water to a boil. Add the peeled potatoes and turnips. Boil until tender, about 20 minutes. Drain and return to pot.
- Mix in butter and milk, then mash until smooth. Season with sea salt, black pepper, chives, and Parmesan cheese.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving drippings.
- Add chopped onions, carrots, and celery to the skillet, cooking until softened (5-7 minutes).
- Add ground beef, cooking until browned. Stir in chopped mushrooms and thyme.
- Stir in tomato paste, flour, chicken broth, Worcestershire sauce, and season to taste. Simmer for about 5 minutes until thickened.
- Fold in crispy bacon, Dijon mustard, and smoked paprika. Remove from heat.
- In a baking dish, layer the meat filling, then spread the potato-turnip mash over the top.
- Preheat oven to 400°F (200°C). Bake for 30 minutes until the top is golden brown.
Notes
Let the pie rest for 10 minutes before serving. Pairs well with a green salad or steamed beans.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
