Dutch Oven Shepherd’s Pie

5 from 61 votes

Dutch Oven Shepherd’s Pie

This Dutch Oven Shepherd’s Pie or cottage pie is a classic. It has layers of ground beef, veggies, and cheesy mashed potatoes. Finished with a parmesan butter topping and baked until golden, it is super hearty and decadent.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Main

Cuisine: American

Servings: people

Calories: 700kcal

Author: Brianna May

Equipment

Ingredients

Meat

5 slices bacon
2 pounds 90/10 ground beef*
1 ½ teaspoons Morton kosher salt
½ teaspoon freshly ground black pepper
1 large yellow onion, diced
¼ cup tomato paste
8 cloves garlic, minced
1 Tablespoon Italian seasoning
¼ cup all purpose flour
1 cup dry red wine*
1 ½ cups beef broth or stock
2 Tablespoons worcestershire sauce
1 cup frozen peas and carrots
¾ cup canned or frozen corn

Mashed Potatoes

3 pounds yukon gold (yellow potatoes), washed & quartered, see notes about peeling*
1 cup half and half
4 ounce 1 cup sharp cheddar cheese, finely grated
¾ cup full fat sour cream
4 Tablespoons unsalted butter
1 ½ teaspoons Morton kosher salt*
½ teaspoon black pepper

Topping

2 Tablespoons melted unsalted butter
2 Tablespoons grated parmigiano reggiano

Instructions

In a large dutch oven, over medium heat, fry the bacon until most of the fat has rendered. Do not drain the grease.
Add the ground beef, salt, and pepper. Sauté until the beef is mostly browned.
Add the onion and sauté for 4-5 minutes.
Add the tomato paste and cook for 2-3 minutes.
Add the garlic, italian seasoning, and flour. Sauté for 2-3 minutes.
Deglaze the pan with the red wine, scraping any bits off the bottom.
Add the beef broth and worcestershire. Bring a light boil and then reduce the heat to low so the mixture is simmering, stirring occasionally while the potatoes cook.
In a large pot, add the potatoes. Cover them with water and add a few generous pinches of salt. Cover and heat over high until the water boils. Reduce the heat if needed and continue to boil for about 15 minutes or until the potatoes are fork tender. Drain the water.
While the potatoes cook, add the half and half, cheese, sour cream, butter, salt, and pepper to a microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until the cheese is mostly melted. Set aside. Preheat the oven 375 degrees.
Mash the potatoes using a ricer, mixer, or masher. Stir in the warmed cheese mixture. Set aside.
Once the meat mixture has thickened and most of the liquid has reduced, stir in the peas, carrots, and corn. Turn off the heat. Spread into an even layer.
Spoon the mashed potatoes gently on top of the meat.
Carefully spread them into an even layer using an offset spatula, trying not to mix the meat and the potatoes.
Using a fork, draw squiggles across the surface of the potatoes.
Combine the melted butter and parmesan in a small bowl. Spoon on top of potatoes. Optional: Sprinkle some flaky salt on top.
Bake for about 20-25 minutes or until the edges begin to bubble. Broil for 1-2 minutes, watching closely to brown the top if desired. Let rest for at least 10 minutes before serving.

Notes

Ground Beef: Traditionally this dish is made with ground lamb, either can be used in this recipe.
Dry Red Wine: Any bottle of cabernet sauvignon, merlot, or pinot noir will work. To make this recipe without alcohol, add an additional cup of broth instead of the wine and 1 Tablespoon balsamic vinegar.
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Yellow Potatoes: Typically the potatoes in the mash for this dish are peeled. If you are using a ricer, it will catch and remove the peels. If you are using a masher or handheld mixer, I recommend peeling the potatoes. You can also leave the peels on if you prefer that too.
Use bacon. This not only adds richness and smokiness, it adds oil needed to sauté the other ingredients.
Reduce the meat filling. You want to simmer the ground beef to not only develop flavor but also to reduce the liquid down so it is not too runny for assembling/baking.
Heat the dairy. This will ensure the cheese melts into the potatoes.
Be gentle when assembling. You want the meat and potatoes to stay in separate layers.
Let stand. This is going to allow the pie to cool and continue firming up.
Make ahead. Follow the recipe as stated through Step 11. Transfer the meat to a cold 9x13 casserole dish. Follow Steps 12-15. Cover and refrigerator overnight. Bake for 35 minutes or until heated through. Since it is cold, you will need to bake it longer than the recipe states.

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