Merlot Shepherd’s Pie
Yield: 6 servings
Total Time: 2h 45m-3h
A richer take on a timeless classic!
Accompaniment: Soft Dinner Rolls
Ingredients
For the potatoes
- 2 lb. russet potatoes, peeled, diced
- 1 large Grade A egg yolk
- ⅓ cup heavy cream
- 6 tbsp unsalted butter, divided, melted
- ¼ cup sour cream
- ¼ cup parmesan, freshly grated
- 1 tbsp soy sauce
- 2 tbsp + 1 tsp kosher salt
- 1 tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp ground white pepper
- a pinch of nutmeg
For the seasoning mix
- 1 tbsp dried parsley flakes
- 2 tsp dried rosemary, finely crushed
- 2 tsp dried thyme, finely crushed
- 1 tsp kosher salt
- ½ tsp rubbed sage
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp cocoa powder (for savory depth)
For the broth
- 3 cups beef bone broth
- 3 tbsp worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp dijon mustard
For the meat filling
- 1 lb. ground lamb*
- 1 tbsp canola oil
- 3 tbsp unsalted butter
- 1 large red onion, chopped
- 4 small cloves of garlic, finely chopped
- 1 (12 oz) pkg frozen peas and carrots
- 1 cup Merlot
- 4 tbsp all-purpose flour
- 3 tbsp tomato paste
- ½ tbsp red wine vinegar
For serving
- flaky sea salt
- fresh parsley, chopped
*GROUND LAMB NOTE: Ground beef works just fine if that’s what you have on hand. Just know it technically becomes a cottage pie since traditional shepherd’s pie is made with lamb. If using beef, you may also need to drain any excess grease before continuing.
Instructions
Prepare the mashed potatoes
Step 1: Gather all of the ingredients for the potatoes and prep the potatoes.
Step 2: Place the diced potatoes in a bowl of cold water until the stock pot is boiling.*
*NOTE: Soaking diced potatoes in cold water removes excess starch to prevent gumminess and keeps them from browning while you wait for the stock pot to boil.
Step 3: Add 2 tbsp kosher salt to a large stock pot of water and bring to a rolling boil.
Step 4: Add the potatoes and cook, uncovered, until fork tender, about 15-18 mins.
Step 5: Drain and set aside to lightly air dry for 5 mins.
Step 6: Pass the potatoes through a potato ricer or mash until mostly smooth.
Step 7: Add the heavy cream, 4 tbsp melted butter, sour cream, parmesan, soy sauce, the remaining 1 tsp kosher salt, garlic powder, ground black pepper, ground white pepper, a pinch of nutmeg, and finally the egg yolk.
Step 8: Using a hand-mixer, beat the potatoes just until light and fluffy, about 30-60 secs.
Step 9: Reserve the remaining butter for later.
Step 10: Cover with foil to keep warm and set aside.
Prepare the meat filling
Step 1: Gather all of the ingredients for the seasoning mix.
Step 2: In a small cup, add the parsley flakes, dried rosemary, dried thyme, kosher salt, ground sage, ground black pepper, garlic powder, onion powder, and cocoa powder.
Step 3: Stir to combine and set aside.
Step 4: Gather all of the ingredients for the broth.
Step 5: In a medium bowl, add the bone broth, worcestershire sauce, soy sauce, and dijon mustard.
Step 6: Whisk to combine and set aside.
Step 7: Gather all of the ingredients for the meat filling and prep the onion and garlic.
Step 8: Heat the canola oil in a deep 12″ cast iron skillet over MEDIUM heat for 4 mins, or until shimmering.*
*NOTE: Shimmering oil means the oil is hot and ready for cooking. It will look glossy and fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.
Step 9: Add the ground lamb (or beef if making cottage pie).
Step 10: Cook, stirring occasionally, until browned and liquid has evaporated, about 8-10 mins.
Step 11: Add 3 tbsp butter.
Step 12: Stir until melted.
Step 13: Add the onion.
Step 14: Stir to combine.
Step 15: Cook, stirring every 1 min, until slightly softened, about 3-4 mins.
Step 16: Reduce the heat to LOW and add the garlic and seasoning mix. Cook, stirring frequently, until fragrant, about 1-2 mins.
Step 17: Add the Merlot, scraping the bottom of the skillet to release the fond.*
*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.
Step 18: Cook, stirring occasionally, until the wine has mostly evaporated, about 3 mins.
Step 19: Add the tomato paste and flour.
Step 20: Cook, stirring frequently, until the tomato paste darkens slightly and the flour smells nutty, about 2-3 mins.
Step 21: Slowly pour in the broth.
Step 22: Whisk to combine.
Step 23: Increase the heat to MEDIUM and bring to a simmer.
Step 24: Reduce heat to MEDIUM-LOW and cook, uncovered and stirring occasionally, until thickened and glossy, about 18-20 mins.
Step 25: Turn off the heat and stir in the peas and carrots (leaving the skillet on the warmed burner).
Step 26: Stir to combine.
Step 27: Add the red wine vinegar.
Step 28: Stir to combine then taste and adjust salt if needed.
Bake and finish
Step 1: Preheat the oven to 425°F/220°C then dollop the mashed potatoes over the filling.
Step 2: Spread evenly over the top of the filling.
Step 3: Use a fork to create ridges on the surface for browning.
Step 4: Melt the remaining 2 tbsp butter then use a silicone brush to brush the butter evenly over the potatoes.
Step 5: You may need to lightly rake the fork against the potato topping again after applying the butter.
Step 6: Season lightly with freshly cracked black pepper.
Step 7: Bake the cast iron skillet in the preheated oven, uncovered, until the edges are bubbling and the top is golden, about 25-30 mins.
Step 8: Remove from the oven and preheat the BROILER for 3 mins then broil for 3-5 mins (watching closely for burning) to deepen the color.
Step 9: Let rest for 15 mins. Top with fresh parsley and flaky sea salt, then serve with soft dinner rolls.