Pub Shepherd's Pie is one of the most beloved English dishes in history, and it's easy to see why! It's one of the great comfort foods, with a rich flavor fit for royalty. Fluffy, buttery, creamy mashed potatoes sit atop seasoned, juicy beef and vegetables with extra meaty flavor. Beautifully seasoned, Pub Shepherd's Pie is a perfect pick-me-up after a cold autumn day as its hearty warmth fills you from head to toe!
IngredientsFor the mashed potatoes: • kosher salt, to taste • 2 Yukon Gold potatoes, washed, peeled, and chopped into 1-inch pieces • 2 tablespoons sour cream • 1 teaspoon thyme, chopped • 2 tablespoons unsalted butter • 1/2 cup milk • ground pepper, to taste • 1 cup mozzarella cheese, shredded For the beef mixture: • 1 tablespoon olive oil • 2 carrots, chopped • 1 medium onion, diced • 2 celery stalks, chopped • 3 cloves of garlic, minced • ground pepper, to taste • kosher salt, to taste • 2 teaspoons thyme, chopped • 1 teaspoon garlic powder • 1 pound ground beef • 2 tablespoons tomato paste • 1 tablespoon flour • 1 cup beef broth
Add cold water with the kosher salt to a medium stockpot.
Add in the potatoes, and bring the water to a boil over medium-high heat.
Boil the potatoes until a knife can effortlessly pierce them, about 15-20 minutes.
Drain the water, and return the potatoes to the pot.
Cook and stir the potatoes in the pot over low heat for about 2 minutes. This helps remove any excess moisture and improves the texture of the mashed potatoes.
Transfer the potatoes from the heat.
Mash up the potatoes using a masher.
Add in the sour cream, thyme, butter, and milk.
Season with the ground pepper and kosher salt, to taste.
Combine well, then set aside.
Preheat the broiler on high.
In a large ovenproof skillet, on medium-high heat, heat the olive oil.
Add in and mix the carrots, onion, and celery.
Season the vegetables with ground pepper and kosher salt, to taste.
Cook until the vegetables are tender, about 7 minutes.
Add in the fresh thyme and garlic powder, cooking until fragrant, about 1 minute.
Place the ground beef into the skillet, cooking and breaking the beef into pieces until fully browned, about 4-6 minutes.
Add the tomato paste and flour and cook, stirring thoroughly, until the raw flour smell dissipates, about 1 minute.
Pour in the beef broth and cook until the beef mixture thickens, about 2 minutes.
Season with pepper and kosher salt, to taste.
Top the beef mixture with the mashed potatoes, making sure to leave a small gap on the edges.
Top the potatoes with the mozzarella cheese.
Place the pie in the oven, broiling until the top is lightly browned, about 3 minutes.