A comforting and delicious pie you will want to turn to again and again.
Recipe & Food Styling Marisa Curatolo

Recipe & Food Styling Marisa Curatolo

Shepherd's Pie3
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings


  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and cut into 1/2 -inch pieces
  • 2 celery stalks, chopped
  • 1 tablespoon flour
  • 1/3 cup red wine
  • 1 cup good-quality beef stock
  • 1 tablespoon chopped fresh thyme
  • Coarse salt and freshly ground pepper, to taste
  • Mashed potatoes
  • 2 pounds red potatoes, peeled and chopped
  • 1 cup warm milk
  • 2 tablespoons unsalted butter
  • Coarse salt and freshly ground pepper, to taste


Preheat oven to 400˚F. Heat heavy skillet over high heat. Cook beef, breaking up meat with wooden spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic, cook until softened, about 5 to 6 minutes. Add carrots and celery, cook for 4 minutes. Sprinkle with flour. Add red wine and beef stock. Cook for 4 to 5 minutes, stirring often, until slightly thickened. Add thyme and season with salt and pepper. Spoon beef into 4 small, ovenproof dishes, such as 1-cup ramekins.

Cook potatoes in large pot of boiling, salted water until very tender, about 15 minutes. Drain and return to pot. Add milk, butter, salt and pepper and mash until smooth. Spread potatoes over beef. Bake for 10 to 14 minutes or until potatoes are lightly brown.

TO FREEZE: Cool pies to room temperature, cover ramekins with plastic wrap and foil, and place ramekins in freezer.