Make Ahead

Chunky Shepherd's Pie with Panko Parmesan Crust

March 13, 2012
14 Ratings
  • Serves 8-10
Author Notes

There's a good amount of red wine in this recipe, so I'd recommend using something you would actually want to drink. And since there will be a good amount of the bottle left over, I'd also recommend drinking the rest with dinner. To make herb removal easier down the line, I tie the thyme and bay leaf together with kitchen twine. —Kitchenette

What You'll Need
  • 2 pounds ground beef
  • kosher salt & freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 leek, washed well, sliced into half moons
  • 1 large yellow onion, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 6 ounce can tomato paste
  • 1 cup red wine (I used a malbec, any full bodied wine will work)
  • 1 1/2 cups beef stock
  • 2 tablespoons worcestershire sauce
  • 6 sprigs thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 8-10 cups mashed potatoes
  • 1/4 cup grated parmesan cheese
  • 1/4 cup panko breadcrumbs
  1. Preheat over to 400 degrees F. In a large pan over medium high heat, brown the beef, breaking up into chunks as it cooks. Season with salt and pepper. Remove to a plate with a slotted spoon and dump the remaining fat out of the pan.
  2. Lower the heat to medium. Add the butter, oil, leek, onion, carrots, and celery. Season with salt. Cook until softened, 8-10 minutes. Add garlic, cook for another minute. Add tomato paste, cook for about 2 minutes, stirring well.
  3. Add wine, stirring well, scraping up anything that has stuck to the pan. Simmer for a few minutes until the wine has reduced by about half. Add the meat, beef stock, worcestershire sauce, and herbs; stir well. Simmer for 12-15 minutes, until the liquid has thickened considerably. Taste for seasoning. Remove the herb bundle. Add peas.
  4. Add the meat mixture to a 9x13 inch dish (or any large casserole dish). Spread mashed potatoes evenly over the top, fluffing with a fork. Combine the parmesan and bread crumbs in a small bowl; sprinkle over the mashed potatoes. Bake the casserole for 25-30 minutes, until the top starts to brown. To get an extra crispy top, place under a broiler for a couple minutes. Let rest for 10-15 minutes before serving.

See what other Food52ers are saying.

  • Kate Kemp
    Kate Kemp
  • CarlaCooks
  • EdwardFenner
  • Crispy

6 Reviews

Kate K. November 15, 2019
This is one of my go to meals if I need to feed a crowd or cook ahead. My whole family loves it
Todd October 7, 2019
Recipe looks good. However, using beef instead of lamb actually makes it a "cottage" pie.
Chrystell October 12, 2016
Does anyone know how well (or whether) this recipe freezes? I'm always looking for recipes I can freeze ahead of time and just pop in the oven on busy weeknights. Thanks.
CarlaCooks April 7, 2014
I made this last night and it was delicious! I too halved the recipe and it provided 6 servings when served with a salad. I added some celery root to the potatoes to make a mixed mash and it gave it a nice flavor. I used fresh citrus thyme, which I didn't take out before baking (though I did remove the bay leaf). I will definitely be making this recipe again. Thanks so much!
EdwardFenner October 6, 2013
I halved the recipe, too. Plenty for two people for two nights plus lunches! Super delicious recipe. The wine really comes through nicely. I substituted corn for peas, and didn't have fresh thyme so I used a blend of dried oregano, basil, and tomato seasonings. Superb!
Crispy January 11, 2013
My husband, more so than me, loves comfort food. I had leftover mashed potatoes so I decided to search Food 52 for a Shepherd's Pie and made this last night. My husband thought it was great! There are only two of us so I halved the recipe and used a 9x9 pan so we still have leftovers. Yum!