Martha Stewart Shepherd's Pie Recipe - American Chefs Recipes (2024)

Martha Stewart’s Shepherd’s Pie is a hearty dish featuring 90% lean ground beef, aromatic herbs, and a creamy potato topping. This recipe, taking about 70 minutes, yields a comforting 9×9-inch casserole, perfect for a delightful family meal.

More Martha Stewart Recipe:

• Martha Stewart Cabbage Roll Recipe
• Martha Stewart Smashed Potatoes
• Martha Stewart Fish Burger

🧡 Why You’ll Love This Shepherd’s Pie Recipe:

• Savory Harmony:The perfect blend of ground beef, rosemary, thyme, and Worcestershire sauce creates a symphony of savory flavors.
• Creamy Comfort:Luxurious mashed potatoes, enriched with butter and Parmesan, offer a comforting and indulgent texture.
• Easy Elegance:Achieve culinary excellence effortlessly, making this recipe a go-to for both novice and experienced cooks.

❓ What Is Martha Stewart Shepherd’s Pie Recipe?

Martha Stewart’s Shepherd’s Pieis a delightful blend of ground beef, aromatic herbs, and a creamy potato topping. The meat filling, simmered in a flavorful broth, is crowned with a luscious mash, creating a wholesome casserole.

🥩 Martha Stewart Shepherd’s Pie Ingredients

Meat eat filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato topping:

• 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

🥘 How To Make Martha Stewart Shepherd’s Pie

Make the meat filling:

1. Put the big pan over medium-high heat for two minutes after adding the oil. Put the onions in. Cook for 5 minutes, stirring every now and then.
2. Break up the ground beef (or lamb) with a wooden spoon after adding it to the pan. Put the rosemary, thyme, parsley, salt, and pepper in the pan. Mix well. Stir the meat every so often for 6 to 8 minutes, or until it turns brown.
3. Put the garlic and Worcestershire sauce in there. Use a stir to mix. For one minute, cook.
4. Put in the tomato paste and flour. Mix it in until there are no more bits of tomato paste.
5. Put in the stock, frozen corn, peas, and carrots. Get the liquid to a boil, then turn it down to a simmer. Simmer for 5 minutes, stirring every now and then.
6. Leave the meat mix alone. Warm the oven up to 400 degrees F.

Make the Potato Topping:

1. Put the potatoes in a big pot. Put water over the potatoes. Heat the water up. Bring to a simmer. Ten to fifteen minutes, or until the potatoes are soft enough to pierce with a fork.
2. Use a bowl to drain the potatoes. Put the potatoes back in the hot pot. Leave the potatoes in the hot pot for one minute to dry out any juice that is still there.
3. Salt and pepper should be added along with the butter and half-and-half. Make a mash with the potatoes and mix everything else in with them.
4. Put the Parmesan cheese on top of the potatoes. Mix everything together well.

Assemble the Casserole:

1. Put the meat mix into a baking dish that is 9×9 inches (or 7×11 inches). Level it out so that it looks good. Put some mashed potatoes on top of the meat. Carefully make a layer that’s all the same size.
2. Put the baking dish on a baking sheet with a lip around the edge if it looks like it’s going to be very full. This will keep the filling from bubbling over into the oven. Leave it out to bake for 25 to 30 minutes,let it cool for 15 minutes before you serve.

💭 Recipe Tips:

• Mashing Potatoes:Boil potatoes until easily pierced with a fork for a smooth and creamy mash.
• Mash Moisture Control:Drain potatoes thoroughly and let them sit in the pot to remove excess moisture.
• Parmesan Finishing Touch:Sprinkle Parmesan evenly for a golden and flavorful crust on the mashed potatoes.

🥗 What To Serve With Shepherd’s Pie?

Serve Shepherd’s Pie withgarlic bread, steamed broccoli, mashed peas, or sweet potato fries,Caesar salad, quinoa salad, or buttery green beans for a diverse and satisfying meal.

🎚 How To Store Leftovers Shepherd’s Pie?

• In the fridge:Store Leftovers Shepherd’s Pie in an airtight containerfor up to 3 days.
• In the freezer:Freeze Leftovers Shepherd’s Pie in a freezer-safe containerfor up to 2 months.

🥵 How To Reheat Leftovers Shepherd’s Pie?

• In the Oven:Leftovers Shepard’s Pie should be put in in an oven-safe dish, covered with foil, and heated at 350°Ffor 20 minutes.
• In the Microwave:Cover Leftovers Shepard’s Pie in a plate and heatfor 4 to 5 minuteson medium heat.
• In the Air Fryer:Place Leftovers Shepard’s Pie in the air fryer basket and heatfor 15 minutesat 375°F.

FAQ’S:

More Martha Stewart Recipe:

• Martha Stewart Gravy For Turkey Recipe
• Martha Stewart Lemon Curd Recipe
• Martha Stewart Butternut Squash Soup Recipe

Martha Stewart Shepherd Pie Nutrition Fact:

• Carbohydrates: 13g
• Protein: 19g
• Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 97mg
• Sodium: 751mg
• Potassium: 483mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 99mg
• Iron: 2.7mg

Martha Stewart Shepherd’s Pie Recipe

Author: Imen Dridi Cooking Method:Baking Cuisine:American,British Courses:Dinner,Main,Lunch Recipe Keys:SShepherd’s Pie Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time: 50 minutesRest time: minutesTotal time:1 hour 10 minutesServings:4 servingsCalories:13 kcal Best Season:Available

Description

Martha Stewart’s Shepherd’s Pie is a hearty dish featuring 90% lean ground beef, aromatic herbs, and a creamy potato topping. This recipe, taking about 70 minutes, yields a comforting 9×9-inch casserole, perfect for a delightful family meal.

Ingredients

Meat eat filling:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

Potato topping:

• 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Instructions

Make the meat filling:

1. Put the big pan over medium-high heat for two minutes after adding the oil. Put the onions in. Cook for 5 minutes, stirring every now and then.
2. Break up the ground beef (or lamb) with a wooden spoon after adding it to the pan. Put the rosemary, thyme, parsley, salt, and pepper in the pan. Mix well. Stir the meat every so often for 6 to 8 minutes, or until it turns brown.
3. Put the garlic and Worcestershire sauce in there. Use a stir to mix. For one minute, cook.
4. Put in the tomato paste and flour. Mix it in until there are no more bits of tomato paste.
5. Put in the stock, frozen corn, peas, and carrots. Get the liquid to a boil, then turn it down to a simmer. Simmer for 5 minutes, stirring every now and then.
6. Leave the meat mix alone. Warm the oven up to 400 degrees F.

Make the Potato Topping:

7. Use a bowl to drain the potatoes. Put the potatoes back in the hot pot. Leave the potatoes in the hot pot for one minute to dry out any juice that is still there.
8. Salt and pepper should be added along with the butter and half-and-half. Make a mash with the potatoes and mix everything else in with them.
9. Put the Parmesan cheese on top of the potatoes. Mix everything together well.

Assemble the Casserole:

10. Put the meat mix into a baking dish that is 9×9 inches (or 7×11 inches). Level it out so that it looks good. Put some mashed potatoes on top of the meat. Carefully make a layer that’s all the same size.
11. Put the baking dish on a baking sheet with a lip around the edge if it looks like it’s going to be very full. This will keep the filling from bubbling over into the oven. Leave it out to bake for 25 to 30 minutes,let it cool for 15 minutes before you serve.

Notes

• Mashing Potatoes:Boil potatoes until easily pierced with a fork for a smooth and creamy mash.
  Mash Moisture Control:Drain potatoes thoroughly and let them sit in the pot to remove excess moisture.
  Parmesan Finishing Touch:Sprinkle Parmesan evenly for a golden and flavorful crust on the mashed potatoes.

Keywords:Martha Stewart Shepherd’s Pie Recipe