Ingredients:

  • 2 ½ lbs Russet or Yukon Gold Potatoes, peeled and quartered
  • 2 tsp Kosher Salt (for the boiling water)
  • 6 Tbsp Unsalted Butter, cut into cubes
  • ½ cup Heavy Cream or Half-and-Half, warmed
  • ¼ cup Full-Fat Sour Cream (or Cream Cheese), softened
  • ½ tsp Freshly Ground Black Pepper
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Grated Gruyère Cheese (Optional, for extra nutty flavour)
  • 1 Tbsp Olive Oil (extra virgin)
  • 1 large Yellow Onion, finely chopped
  • 2 medium Carrots, peeled and finely diced
  • 2 stalks Celery, finely diced
  • 1 lb Ground Beef Chuck (85/15 ratio)
  • ½ lb Ground Lamb (optional, use all beef if preferred)
  • 1 Tbsp Tomato Paste
  • 2 cloves Garlic, minced
  • ½ cup Dry Red Wine (Merlot or Cabernet Sauvignon)
  • 1 ½ cups Good Quality Beef Stock (low sodium)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • ½ tsp Dried Rosemary
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper (or to taste)
  • 2 Tbsp All-Purpose Flour (for thickening)
  • 1 cup Frozen Peas, thawed

Instructions:

  1. Boil Potatoes: Place potatoes in a large pot, cover with cold water, and season with 2 tsp salt. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until fork-tender.
  2. Dry Potatoes: Drain the potatoes thoroughly in a colander. Return the potatoes to the hot, empty pot and place over low heat for 1–2 minutes, shaking occasionally. This crucial step removes excess moisture.
  3. Mash: Remove from heat. Mash the potatoes using a ricer or masher.
  4. Enrich: Add butter, warm cream, sour cream, salt, and pepper. Beat vigorously until light and fluffy. Do not overmix.
  5. Finish Mash: Gently fold in the Parmesan and Gruyère cheese. Set aside.
  6. Sauté Aromatics: Heat olive oil in a Dutch oven over medium heat. Add onion, carrots, and celery. Sauté for 8–10 minutes until vegetables are softened and the onion is translucent.
  7. Brown Meat: Increase heat to medium-high. Add ground beef and lamb. Break up the meat with a spoon and cook until browned, about 5–7 minutes. Drain off any excess fat from the pot.
  8. Build Flavour Base: Stir in the tomato paste, garlic, thyme, and rosemary. Cook for 1 minute until fragrant.
  9. Deglaze: Pour in the red wine and bring to a rapid simmer, scraping up any browned bits (fond) from the bottom of the pan. Cook for 2–3 minutes until the wine has reduced by half.
  10. Thicken and Simmer: Sprinkle the flour over the meat mixture and stir well for 1 minute. Add the beef stock and Worcestershire sauce.
  11. Season and Finish: Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 20 minutes, allowing the flavours to marry. The sauce should be rich and thick. Stir in the thawed frozen peas. Taste and adjust salt and pepper if necessary.
  12. Preheat and Prepare: Preheat oven to 400°F (200°C). Lightly grease the 9x13 inch casserole dish.
  13. Layer the Filling: Pour the meat mixture evenly into the prepared casserole dish. Allow it to cool for 5 minutes.
  14. Top with Mash: Spoon the mashed potato mixture over the filling. Using a rubber spatula or an offset spatula, spread the mash evenly to cover the filling completely, ensuring the edges are sealed.
  15. Create Texture: Using a fork, create light ridges or peaks across the potato surface—this will encourage lovely browning and crisp edges.
  16. Bake: Bake for 30–35 minutes, or until the filling is bubbling at the edges and the potato topping is deeply golden brown and crisp.
  17. Rest: Remove from the oven and let the Shepherd’s Pie rest for 10–15 minutes before serving. This allows the filling to set, preventing it from running when sliced.