Joshua Weissman Shepherd's Pie Recipe - Hearty Food Ideas
There's something magical about shepherd's pie. Just the mere thought of it transports me to warm kitchens filled with laughter and the intoxicating aromas of home-cooked meals. And if you're anything like me, you’ll find that a side of roasted carrots or a simple green salad pairs beautifully with this dish.
Together, they create a complete meal that feels like a warm hug on a cold day. But today, we're diving deep into a specific version—Joshua Weissman's shepherd's pie.
Servings 6
Calories 450kcal
Cost $
Ingredients
Mashed Potato:
- Salt and freshly ground black pepper to taste
- 2.5 lbs russet potatoes, peeled and cubed 1200g
- 1/2 cup unsalted butter 115g
- 1/2 cup whole milk 120ml
- 1/3 cup sour cream 85g
- 1/2 cup freshly grated Parmigiano Reggiano 75g
- 1/4 cup heavy cream for extra creaminess 60ml
Filling:
- 1.5 lbs ground lamb or beef, if preferred
- 6 oz finely chopped pancetta substituting bacon for a more refined flavor
- 3 diced trumpet mushrooms, sliced or 6 button mushrooms
- 1 medium yellow onion, finely chopped
- 1 large carrot, diced
- 1 rib celery, diced
- 4 cloves garlic, thinly sliced
- 2 Tbsp tomato paste 30g
- 2 Tbsp Worcestershire sauce
- 1 Tbsp fresh rosemary, chopped 6g
- 1 Tbsp fresh thyme, minced 5g
- 1/2 cup red wine
- 1 cup beef stock
- 1 cup frozen peas 140g
- 1/2 cup grated Parmigiano Reggiano 75g
- 1/2 cup grated Gruyère cheese 75g
- 1 tsp smoked paprika for a subtle smokiness and depth of flavor 5g
Instructions
Step 1: Prepare the Mashed Potatoes
- Start by bringing a large pot of salted water to a boil. Once boiling, add your cubed potatoes. They'll need about 15 to 20 minutes of cooking until tender. You want them soft enough to mash effortlessly. Once done, drain the potatoes and return them to the pot. Add the butter, milk, sour cream, and heavy cream. Mash everything together. A potato ricer works wonders here if you're after an ultra-smooth texture. Season with salt and pepper to taste, then fold in the Parmigiano Reggiano. Set the mashed potatoes aside.
Step 2: Cook the Filling
- In a large skillet over medium heat, add the chopped pancetta. Cook until it’s crispy, letting its flavor infuse the fat. Next, add the onion, carrot, and celery. Sauté for about 5 minutes until they soften. Now, add the mushrooms and garlic. Stir them in and cook until the mushrooms have released their moisture. This is where it starts to smell divine.
Step 3: Add the Meat and Flavor
- Toss in the ground lamb (or beef, if that’s your jam). Cook until browned, breaking it up as it cooks. It should take about 8 minutes. Next, stir in tomato paste, Worcestershire sauce, rosemary, thyme, and paprika. Now it’s time for the red wine. Pour it in and let it cook down for a few minutes to concentrate the flavor. Add the beef stock and let the mixture simmer for about 10 minutes until thickened. Toss in the peas and mix.
Step 4: Assemble the Dish
- In a large baking dish, spread the meat and veggie mixture evenly across the bottom. Spoon your mashed potatoes generously over the top. I love using a fork to create little peaks in the potatoes. They’ll get crispy in the oven!
Step 5: Bake
- Preheat your oven to 400°F (200°C). Bake for about 25 to 30 minutes or until the mashed potatoes are beautifully golden on top.
Step 6: Let it Rest
- Once out of the oven, allow the dish to rest for about 10 minutes before serving. This will help all the flavors meld together beautifully.
Notes
- Use starchy potatoes for creamy mashed potatoes; russets work great.
- Taste as you go! This will allow you to adjust seasonings according to preference.
- Feel free to mix meats. A blend of beef and pork could add more flavor.
- Leftover veggies can shine! Toss in any vegetables you need to use up.
- Make-ahead friendly: You can prepare this a day in advance and bake before serving.