Beefy French Onion Shepherd’s Pie
A golden, cheesy mashed potato topping over a beefy French onion–inspired filling—this shepherd’s pie is comfort food with flair. Easy enough for weeknights, but impressive enough for guests.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Large pot for boiling potatoes
- Hand masher
- 9x13 baking dish
- Mixing bowl
Ingredients
- 10 medium potatoes about 3 pounds, skins on
- Cool water enough to cover potatoes for boiling
- Salt for boiling water and seasoning
- 1 tablespoon olive oil
- 4 medium to large yellow onions thinly sliced
- 1 pound lean ground beef
- 2 –3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Black pepper to taste
- 1 cup red wine
- 2 tablespoons beef bouillon
- 1 ½ cups water
- ⅓ cup water for slurry
- 1 heaping tablespoon cornstarch dissolved in the ⅓ cup water
- ½ cup butter
- ½ cup half and half
- 1 cup Parmesan cheese divided
- 5 cups arugula
- Juice of 1 lemon
- ¼ cup olive oil
- Salt and pepper to taste
Instructions
- Place potatoes in a large pot, cover with cool water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender.
- Meanwhile, heat 1 tablespoon olive oil in a heavy-bottomed pot or Dutch oven. Add onions, ground beef, thyme, and rosemary. Cook over medium heat until the onions are deeply caramelized and the beef is browned. Season with salt and black pepper.
- Deglaze the pot with red wine, scraping up all the browned bits. Cook until the wine is fully reduced.
- Stir in beef bouillon and 1 ½ cups water. Add the cornstarch slurry and simmer for 2–4 minutes until thickened. Remove from heat and let cool for about 20 minutes.
- Drain the potatoes. Mash with butter, half and half, and half of the Parmesan cheese. Keep the skins on for rustic texture—small lumps are fine. Season with salt and pepper.
- Spread the beef-onion mixture evenly in a 9x13 baking dish. Gently spoon the mashed potatoes over the top, starting around the edges to “seal” the filling, then smoothing across the whole surface.
- Sprinkle with the remaining Parmesan cheese. Bake at 375°F for 25–30 minutes, until the top is golden brown and the filling bubbles around the edges.
- For the salad: toss arugula with lemon juice, olive oil, salt, and pepper just before serving. Serve alongside the shepherd’s pie.