Shepherd's Pie (Video)
Shepherd's Pie is a hearty and comforting dish that's a hug on a plate!
Equipment
Ingredients
Ingredients
For the Mashed Potatoes
- 3 lbs. russet potatoes peeled and cut in half
- 1 cup water
- ½ cup butter 1 stick
- ½ cup heavy cream
- Salt and pepper to taste
- Flat parsley for garnish
For the Filling
- Freshly ground black pepper
- 2 lb. ground beef or minced lamb
- 1 medium yellow onion chopped
- 2 medium carrots peeled, chopped
- 3 cloves garlic chopped
- 2 teaspoons rosemary chopped
- 2 teaspoons thyme chopped
- 3 tablespoons tomato paste
- ½ cup red wine
- 1 cup beef broth
- 3 tablespoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 1 cup frozen corn
- 1 cup frozen peas
- 3 tablespoons grated Parmesan
- 1 tablespoon flat parsley freshly chopped
Instructions
Instructions
- Preheat oven to 400°F/200⁰C.
For the Mashed Potatoes
- Peel potatoes, slice in half.3 lbs. russet potatoes
- Place the water in the inner pot of the Deluxe Multi Cooker. Add the potatoes to the Pressure Cooker Steamer Basket and place in the inner pot.1 cup water
- Cook on CUSTOM for 20 minutes, then release the pressure manually.
- Place the warm potatoes into the inner pot. Add the butter, salt and pepper; mash and thoroughly combine. Stir in the cream, top with parsley and more salt and pepper to taste.1/2 cup butter, ½ cup heavy cream, Salt and pepper, Flat parsley
For the Filling
- Add beef to a large skillet over medium-high heat. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Break up beef with the Mix ‘N Chop and cook until crumbly and no longer pink, 6 to 8 minutes. Transfer beef to a plate. Pour off all but 2 tablespoons beef drippings.Freshly ground black pepper, 2 lb. ground beef
- In same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until sauce is thickened, about 5 minutes. Stir in corn and peas. Remove from heat.1 medium yellow onion, 2 medium carrots, 3 cloves garlic, 2 teaspoons rosemary, 2 teaspoons thyme, 3 tablespoons tomato paste, 1/2 cup red wine, 1 cup beef broth, 3 tablespoons Worcestershire sauce, 3 tablespoons all-purpose flour, 1 cup frozen corn, 1 cup frozen peas
- If using the 12" (30-cm) Signature Nonstick Skillet, leave in pan and top filling with mashed potatoes, spreading to cover filling completely. Sprinkle with Parmesan; season with a pinch of pepper. Alternatively, you can transfer filling to a 13” x 9” baking stone or pan and proceed with recipe).3 tablespoons grated Parmesan
- Remove handle from 12" (30-cm) Signature Nonstick Skillet and bake shepherd’s pie until beef mixture is bubbling, about 25 minutes. Remove from oven.
- Place a rack in upper third of oven and turn broiler to high. Broil until top begins to brown, 1 to 2 minutes.
- Sprinkle with parsley. Let cool 10 minutes before serving.1 tablespoon flat parsley
Notes
Store any leftovers in an airtight container in the refrigerator up to three days.
Nutrition
Calories: 445kcalCarbohydrates: 31gProtein: 18gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 86mgSodium: 313mgPotassium: 911mgFiber: 3gSugar: 4gVitamin A: 2295IUVitamin C: 16mgCalcium: 68mgIron: 3mg
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