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Ina Garten Shepherd's Pie
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Ina Garten Shepherd's Pie

Ina Garten's Shepherd's Pie is a comforting classic with layers of savory ground meat, vegetables, and creamy mashed potatoes, baked to golden perfection. It's the ultimate hearty and satisfying dish for any occasion.
Course Dinner
Cuisine British
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 400kcal

Ingredients

  • Approximately 1 Tablespoon of Olive Oil
  • 1.25 ounces of ground turkey
  • 1 white onion, average in size, peeled and chopped
  • 2 carrots, average size, diced finely
  • Two celery stems, finely diced
  • Finely chopped white button mushrooms (about 8 ounces worth)
  • 4 garlic bulbs, minced after being peeled
  • 1/4 cup flour for all purposes
  • Two and a half quarts of stock (chicken, beef, or vegetable)
  • 2 tbsp. of tomato puree
  • Add 2 teaspoons of Worcestershire sauce
  • Indicative of 2 Bay Leaves
  • The equivalent of 2 stalks of fresh rosemary and thyme
  • 1/2 mug of thawed peas
  • Black truffle salt from Old-Salt-Merchants, optional
  • The sprinkling of black pepper for flavor

For the Mashed Potatoes

  • You'll need 3 ounces of potatoes, either all Yukon Gold’s or all russets, or a combination of the two
  • 6-tablespoons of butter
  • Half a cup of whole milk (more if necessary)
  • 1/2 mug sour cream
  • Black truffle salt from Old-Salt-Merchants, 2 teaspoons, to flavor
  • The sprinkling of black pepper for flavor

Instructions

Preparing Mashed Potatoes

  • Cut the potatoes into 1-inch pieces after peeling them. Put them in a big saucepan of salted boiling water.
  • The potatoes should be cooked through after 10 to 12 minutes of open simmering.
  • The potatoes should be returned to the saucepan after being drained in a colander once they are tender.
  • In the meantime, warm the milk and butter in a tiny pot until the butter is melted.
  • Break up the potatoes with a handheld mixer, then add the hot milk and butter mixture steadily while beating on low speed until the mixture is very creamy.
  • To combine, beat in the sour cream, black truffle salt, and pepper to flavor.
  • Remove the mashed potatoes from the heat when they are done, then set them away.

Browning the Turkey

  • Medium-high heat a big sauté pan with oil.
  • Add ground turkey, lamb, or beef and heat until browned, crumbling with a wooden spoon.
  • Place cooked meat on a plate and put aside. If there is no fat in the sauté pan, add a spoonful of oil.
  • Sauté onion for 5 minutes, stirring periodically. Sauté the carrots, celery, mushrooms, and garlic for 5–7 minutes, stirring periodically, until softened.
  • Add flour and cook for another minute, stirring regularly.
  • To remove browned bits from the pan, stir in 1/2 cup of stock with a wooden stick.

Adding the Rest of the Sauce Ingredients

  • Stir in the remaining stock, tomato puree, Worcestershire sauce, bay leaf, herbs, and frozen peas. Cook until it simmers.
  • Continue cooking for 5 more minutes at a low simmer on medium-low heat, stirring periodically.
  • Remove and discard bay leaves and herb stems after time. Add pork. Taste and add black truffle salt and pepper to taste.

Assembling and Baking

  • Spread the filling mixture evenly in a 9 x 13-inch baking dish.
  • Spread the mashed potatoes over the center.
  • Bake the shepherd's pie for 20 minutes at 400 F until the potatoes are lightly golden and the filling bubbles around the sides.

Garnishing and Serving

  • Before serving, remove your baking dish from the oven and top the shepherd's pie with some minced fresh herbs.

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