An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Serve this ina garten shepherd’s pie with Spinach Strawberry Salad, Asparagus Soup, Stuffed Mushrooms or oven baked zucchini.
Ina Garten Shepherd’s Pie Ingredients
- 2 tbsp extra-virgin olive oil
- 3 tbsp unsalted butter
- 1 medium onion, diced
- 3 medium carrots, peeled and sliced
- 1 rib celery, sliced
- 1/2 lb cremini mushrooms, quartered
- 2 cloves garlic, minced
- 1 tbsp kosher salt
- 3/4 tsp dried oregano
- 3 tbsp tomato paste
- 1 lb ground beef
- 1/4 cup canned low-sodium beef broth
- 1/2 tsp Worcestershire sauce
- 4 cups Mashed Potatoes (recipe below)
- 1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
- 1 1/2 lbs russet potatoes, peeled and quartered
- 2 tsp kosher salt
- 3/4 cup whole milk
- 6 tbsp unsalted butter
- 2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
- Preheat Oven: Set your oven to 375°F.
- Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
- Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
- Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
- Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
- Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
- Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
- Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
- Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
- Season: Add salt and pepper to taste.
What To Serve With Shepherd’s Pie
Shepherd’s Pie is a hearty and fulfilling dish on its own, but it pairs wonderfully with simple sides like a green salad, steamed vegetables, or crusty bread. For a more traditional touch, consider serving it with peas and carrots.
How To Store Shepherd’s Pie
In The Fridge:
After allowing the Shepherd’s Pie to cool down to room temperature, transfer it to an airtight container. Store it in the fridge for up to 3-4 days for best quality.
In The Freezer:
To freeze Shepherd’s Pie, first let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Shepherd’s Pie
To reheat Shepherd’s Pie from the fridge, preheat your oven to 350°F and bake for about 20-25 minutes or until heated through. If reheating from the freezer, it’s best to thaw it in the fridge overnight and then follow the same reheating instructions. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes.
Check out More Recipes From Ina Garten:
- Ina Garten Garlic Bread
- Ina Garten Chicken Chili
- Ina Garten Salmon Cakes
Ina Garten Shepherd’s Pie Recipe
Author: Mohamed Shili Cooking Method:Baking Cuisine:German,American Courses:Dinner
Prep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings:4 servings
Description
An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Try to serve your Shepherd’s Pie with a green salad, steamed vegetables, crusty bread, and peas and carrots.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
- Preheat Oven: Set your oven to 375°F.
- Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
- Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
- Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
- Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
- Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
- Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
- Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
- Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
- Season: Add salt and pepper to taste.
Mashed Potatoes Instructions
Keywords:Ina Garten Shepherd’s Pie
