Description
This shepherd’s pie recipe with ground beef features a savory filling with smoked paprika and a roasted red pepper swirl in the potato topping, creating a visually stunning and flavorful twist on the classic comfort food.
Ingredients
- 2 tbsp olive oil
- 2 lb lean ground beef
- 1 large yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup tomato paste
- 2 tsp smoked paprika, divided
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 cups low-sodium broth (vegetable or beef)
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- Salt and freshly ground black pepper, to taste
- 3 lb Russet or Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup full-fat milk, warmed
- 1/4 cup unsalted butter, softened
- 1 cup jarred roasted red peppers, thoroughly drained
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- Brown Beef and Saute Aromatics: Preheat oven to 375°F (190°C). Heat olive oil in a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon, then drain excess fat and set beef aside. Reduce heat to medium and add onion, carrots, and celery; cook for 8-10 minutes until softened. Add garlic and cook for 1 minute.
- Simmer Filling: Stir flour and 1 tsp smoked paprika into vegetables; cook 1 minute. Add tomato paste and cook 2 minutes. Return beef to skillet. Pour in broth, soy sauce, vinegar, and sugar. Add thyme, rosemary, and bay leaf. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing sauce to thicken. Season with salt and pepper, then remove bay leaf.
- Prepare Mashed Potatoes: While filling simmers, boil potatoes in salted water until fork-tender (15-20 minutes). Drain thoroughly. Return potatoes to the pot. Add warmed milk and softened butter. Mash until smooth and creamy; season with salt and pepper. Divide the mashed potatoes evenly between two bowls.
- Create Red Pepper Swirl: In a food processor, puree the drained roasted red peppers with the remaining 1 tsp smoked paprika until very smooth. Stir the puree into one bowl of mashed potatoes until fully incorporated.
- Assemble and Bake Pie: Transfer beef filling to a 9×13 inch baking dish. Top with alternating dollops of plain mashed potatoes and red pepper mashed potatoes. Gently swirl the mixtures together with a knife or spoon. Bake for 25-30 minutes, or until the filling is bubbly and the topping is golden brown.
- Rest and Serve: Let the pie rest for 10 minutes before serving to prevent the filling from being runny. Sprinkle generously with fresh chopped parsley and a light dusting of smoked paprika.
Notes
To prevent the topping from browning too quickly during baking, cover loosely with aluminum foil for the last 10 minutes. For make-ahead preparation, assemble the pie up to step 7 and refrigerate for up to 3 days or freeze for up to 3 months. When reheating a fully baked pie, cover with foil and bake at 350°F (180°C) for 20-30 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg