A Flannery Shepherd’s Pie

One of the most fool-proof, crowd-pleasing dishes to make this winter, a classic Shepherd’s Pie—a ground beef in a Bolognese-like stew capped off with a layer of Parmesan mashed potatoes—gets a serious upgrade from our dry aged beef blend. The trick is to allow the beef layer to become thick enough before baking, and let it cool enough before serving to allow for a hearty slice on the plate.

Shepherd’s Pie Recipe

Ingredients

• 2 pounds Flannery ground beef
• 2 tablespoons olive oil, divided
• ¼ cup flour
• 1 large sprig rosemary, stemmed and minced
• 3-4 sprigs thyme, stemmed and minced
• 1 teaspoon fresh oregano, stemmed and minced
• 1 tablespoon fresh parsley, stemmed and minced
• 1 medium onion, finely diced
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 tsp salt
• ¼ tsp black pepper
• ½ cup red wine (such as Pinot Noir, Merlot, Cabernet, Barolo)
• ½ cup beef stock or other (chicken, turkey)
• 1 cup peas, thawed if frozen
• 2 pounds mashed potatoes (from 4-6 potatoes, depending on size)
• ¼ cup grated Parmesan cheese

Directions

1. Preheat an oven to 400°F.
2. In a large Dutch oven, heat olive oil and brown the ground beef, breaking it up with a wooden spoon. Once browned, stir in garlic and herbs, cooking until the beef is fully cooked. Mix in flour, stirring constantly for a couple of minutes to cook it through. Remove the beef and set aside in a bowl, leaving the oil behind.
3. Add the rest of the olive oil, then sauté onions, carrots, and celery, seasoning with salt and pepper, until softened, about 5-7 minutes. Push the vegetables aside, stir in tomato paste, and cook for a minute before combining with the vegetables.
4. Return the beef to the pot, de-glaze with wine, and scrape up any browned bits. Add stock and peas, then simmer uncovered until the mixture thickens, about 15–20 minutes. The sauce should coat the back of a spoon; if it’s too thin, simmer longer or thicken with a cornstarch slurry.
5. Meanwhile, boil potatoes, mash with butter and milk, and season to taste. Once the meat mixture has cooled slightly, spread it in a casserole dish and evenly dollop mashed potatoes over the top, smoothing them out gently. Sprinkle with Parmesan cheese and bake, uncovered, for 25–30 minutes, until the top is golden and the filling bubbles. Let the dish rest for 15 minutes before serving.