Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 16 2026
Shepherds Pie
Image From natashaskitchen.com
For the Potato Topping:
2 lbs russet potatoes, peeled and cut into 1” thick pieces
3/4 cup heavy whipping cream, warm
1/2 tsp fine sea salt
1/4 cup parmesan cheese, shredded
1 large egg, lightly beaten
2 Tbsp unsalted butter, melted to brush the top
1 Tbsp parsley or chives, chopped, to garnish the top
For the Pie Filling:
1 Tbsp olive oil
1 lb lean ground beef or ground lamb
1 1/2 tsp salt, divided, or added to taste
1/2 tsp black pepper, plus more to taste
1 medium yellow onion, finely chopped (1 cup)
2 garlic cloves, minced
2 Tbsp all-purpose flour, or cornstarch*
1/2 cup dry red wine**, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth
1 cup beef broth or chicken broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1 1/2 cups frozen vegetables of choice, peas, carrots, and corn
Boil – Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until potatoes are tender (12-15 minutes); don’t overcook potatoes. Drain and mash potatoes in the same pot.
Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth. Lastly, mash in the Parmesan cheese and beaten egg.
Sauté Beef – Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Break up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper, and cook until the meat is just cooked through and no longer pink (5 minutes).
Add aromatics – add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute. Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form at the bottom of your pan.
Pour in wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce the heat to a simmer, cover, and cook 10 minutes until the sauce is slightly thickened.
Assemble – Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish. Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up. Drizzle 2 Tbsp melted butter over the top.
Bake – Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.