Shepherd’s pie is a meat casserole covered with a mashed potato topping. This Irish dish is a hearty, satisfying meal that features meat, vegetables, and starch—all in one! Our repeat favorite version has carrot, parsnips, and creamy homemade mashed potatoes—with a sprinkle of chives for added brightness.
12 ounces Yukon Gold potatoes
4 ounces parsnips
⅛ ounce chives
1 yellow onion
1 packet unsalted butter
¼ cup heavy cream
12 ounces ground beef
1 tablespoon tomato paste
1 tablespoon flour
½ teaspoon Worcestershire sauce
8 ounces chicken stock
1 tablespoon + 1 teaspoon olive oil
8″ medium pot
potato masher (optional)
10″ medium high-sided ovenproof pan
Preheat oven to 450°F. Rinse all produce. Peel potatoes and cut into 1-inch dice. Cut carrot and parsnips into .5-inch dice. Thinly slice chives. Peel onion and mince.
Place potatoes in a medium pot and cover with cold water by 1-inch. Season generously with salt, bring to a boil over high heat, and cook until tender when pierced with a knife tip, 10-12 minutes. Drain and return to pot, off heat. Add butter and heavy cream and, using a potato masher or fork, mash until smooth. Taste and add salt and pepper as desired. Set aside.
While potatoes boil, pat beef dry with paper towel. Heat 1 teaspoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add beef. Season with .5 teaspoon salt and pepper as desired. Cook, breaking up, until browned, 3-5 minutes. Using a slotted spoon, transfer to a bowl and set aside.
Wipe pan from beef clean and add 1 tablespoon olive oil over medium-high heat. When oil is shimmering, add carrot, parsnips, and onion and sauté, stirring, until softened, about 5 minutes. Stir in tomato paste and browned beef and cook, stirring, until flavors are melded, 2-3 minutes. Season with .25 teaspoon salt and pepper as desired.
Reduce heat under pan to medium, sprinkle over flour, and cook, stirring, until flour is no longer visible, about 1 minute. Add Worcestershire sauce and chicken stock and cook, stirring, until thickened, about 3 minutes more. Remove pan from heat.
Spread mashed potatoes over beef in an even layer (see Recipe Tip). Transfer pan to oven and bake until lightly browned on top, about 5 minutes. Remove and sprinkle over chives.
Enjoy your shepherd’s pie family-style while it’s hot.