Shepherd’s Pie

Prep Time

Cook Time


En Español




Ingredients for the filling:
  • ​1-pound Ground Beef 96% lean
  • ​½ cup red wine
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup crushed tomatoes
  • 4 green onions (scallions), finely chopped
  • 4 garlic cloves, finely chopped
  • 1 small onion, chopped
  • 7 mushrooms, cleaned with a damp cloth, stalk trimmed and cut into thick slices
  • 12 oz. green beans, trimmed and steamed for 4 minutes
  • 1 cup grated cheddar cheese

For the mashed potatoes layer:
  • 2 ½ pound Yukon Gold or Russet potatoes, peeled and quartered
  • 6 tablespoons crème fraîche or butter
  • 1 bay leaf
  • Salt to taste
1 - Peel and cut potatoes.  In a 3-quart saucepan combine the potatoes, bay leaf, 1 tespoon of salt and cold water covering the potatoes with at least 1- inch of water and bring to a boil. Reduce the heat and simmer, uncovered, until potatoes are just tender, about 20 minutes, depending on size.
2.  Meanwhile in a large skillet over medium heat cook the ground beef (you do not need to use oil), stir every 2 minutes until the meat has lost its pink color.
3.  Add the red wine, sage, thyme, oregano, salt and pepper to taste, mix well and cook for about 3 minutes and then add the crushed tomatoes, green onions, garlic and cook for 5 minutes.
4.  Add the mushrooms and cook for about 15 minutes stirring occasionally. Meanwhile steamed the green beans..    
5.  Drain the potatoes in a colander, discard the bay leaf and return to the pot. Mash the potatoes with a potato masher, add the cream friché or butter, and salt to taste, the potatoes should be somewhat creamy and somewhat dry.   
6.  Preheat the oven to 375 ° F. Grease an 8 x 8-inch mold. To make the pie; spread in an even layer half of the mashed potatoes on the mold, then the mixture of the meat, and over the meat sauce the green beans, spoon the rest of the mash potatoes on top and sprinkle with shredded cheese.
7.  Bake the pie in a preheated oven for 20 minutes or until golden brown.

Cook's Notes

  • You can use more meat for the filling if you like!
  • If you want to obtain a dark filling color, brown the meat as much as possible before adding the red wine.