Servings: 12-16 servings
Preparation Time: 20 minutes
Total Time: 2 hours
Ingredients:
– 2 pounds russet potatoes, peeled and sliced 1/2″ thick
– Kosher salt
– 2/3 cup half-and-half
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh parsley, divided
– Freshly ground black pepper
– 1 tablespoon canola oil
– 2 pounds lean ground beef
– 1 medium yellow onion, chopped
– 2 medium carrots, peeled and chopped
– 3 cloves garlic, chopped
– 2 teaspoons chopped fresh rosemary
– 2 teaspoons chopped fresh thyme
– 3 tablespoons tomato paste
– 1/2 cup dry red wine, such as Cabernet Sauvignon
– 1 cup low-sodium beef broth
– 3 tablespoons Worcestershire sauce
– Cooking spray
– 3 tablespoons all-purpose flour
– 1 cup frozen corn
– 1 cup frozen peas
– 3 tablespoons grated Parmesan cheese
Directions:
1. Preheat the oven to 400°.
2. Place the potatoes in a medium saucepan, cover with water by 1/2″, and season with 1 tablespoon of salt. Boil until fork-tender, about 12-15 minutes. Drain the potatoes and set aside.
3. In the same pot over medium-low heat, heat the half-and-half and butter until melted. Return the potatoes to the pot and mash them. Stir in 1 tablespoon of parsley, season with salt and pepper, and remove from heat.
4. In a large skillet over medium-high heat, heat the canola oil. Add the ground beef, season with salt and pepper, and cook until no longer pink, about 6-8 minutes. Transfer beef to a plate using a slotted spoon.
5. In the same skillet over medium heat, cook the onion and carrots until softened, about 5-6 minutes. Add garlic, rosemary, and thyme, cooking until fragrant, about 2 minutes. Return the beef to the skillet, stir in the tomato paste, and cook until dark red, about 3-4 minutes.
6. Pour the wine into the skillet and cook until almost evaporated, about 2-3 minutes. Stir in the broth and Worcestershire sauce, bringing it to a simmer. Sprinkle with flour and cook until thickened, about 5 minutes. Stir in the corn and peas.
7. Pour the beef mixture into a 13″ x 9″ pan and top with mashed potatoes. Sprinkle with Parmesan and pepper.
8. Bake the shepherd’s pie until bubbling, about 25 minutes. Remove from the oven, place a rack in the upper third, and broil for 1-2 minutes
