Shepherd's Pie
A hearty winter favorite you can make with lots of ingredient flexibility. Local root vegetables and beef are the star of this dish! It's easy on the wallet and can keep you warm on those cold winter nights. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Kitchen Knife
- Cast Iron or Oven Safe Pan
Ingredients
- 1 lb beef* ground
- 7 tbsp butter
- 1 onion* chopped
- 3 cloves garlic* minced
- 2 carrots* chopped
- 1 parsnips* chopped
- 1 cup broth* chicken, beef, or veggie
- ½ cup red wine
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp red pepper flakes
- 2 lbs potatoes* cut into chunks
- salt to taste
- 1 egg*
Instructions
- Chop and prep all vegetables
- Preheat oven to 375°F
- In a large, oven-proof pan, cook beef over medium-high heat until no longer pink. With a slotted spoon, remove meat from the pan and set aside on a plate
- Add 1 tbsp butter, and add the onion, garlic, carrots, and parsnip. Cook until vegetables begin to soften, about 8-10 minutes
- Add the meat back to the pan and add the broth, wine, tomato paste, dried herbs, and red pepper flakes. Simmer until the mixture thickens, about 10 minutes. Remove from heat
- While mixture is simmering, place potatoes in a medium-sized pot and cover with water. Boil until potatoes are tender, 18-20 minutes
- Drain. Mash the potatoes with 6 tbsp butter, ½ cup of milk, and salt to taste
- In a small bowl, whisk together the egg and 1 tbsp milk. Spread potatoes over the meat mixture and brush with the egg wash
- Bake until golden, 30-35 minutes
Video
Notes
Adapted from Andrea Bemis
Nutrition
Calories: 372kcalCarbohydrates: 27gProtein: 14gFat: 22gSaturated Fat: 11gCholesterol: 87mgSodium: 283mgPotassium: 840mgFiber: 4gSugar: 4gVitamin A: 2951IUVitamin C: 28mgCalcium: 51mgIron: 3mg
