Shepherd's Pie Fresh from the Oven

Easy Shepherd's Pie

With the weather dipping into the negative temperatures, I find myself constantly craving comfort foods. Shepherd's Pie is one of my favorite comfort dishes & my version is sure to satisfy every craving. A hearty filling topped with creamy mashed potatoes, yes, please! While traditional Shepherd's Pie is made with ground lamb or beef, there is the option here to lighten things up a bit. If using the classic lamb or beef, I recommend using Cambria Wine's Benchbreak Pinot Noir to the base. However, if you want to use ground chicken or turkey like I often do, I recommend Cambria Wine's Benchbreak Charddonay. Both wines add so much flavor to the dish, I couldn't possibly pick which one is my favorite. I hope this dish keeps you warm & cozy for the months to come!

Begin Cooking the FillingShepherd's Pie Ingredients Simmer

Shepherd's Pie Ingredients

for the topping

  • 2 pounds Yukon gold potatoes, cubed
  • 2 garlic cloves, whole
  • 1/4 cup unsalted butter
  • 1/3 cup heavy cream
  • 1 teaspoon fresh thyme, finely chopped
  • salt & pepper, to taste

for the filling

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 medium onion, finely chopped
  • 1 carrot, peeled & diced small
  • 2 teaspoons fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 pound ground meat (beef, lamb or chicken)
  • 1/3 cup low sodium chicken stock
  • 1/3 cup Cambria's benchmark chardonnay or pinot noir
  • 3/4 cup frozen peas
  • 3/4 cup frozen corn
  • 2 tablespoons all-purpose flour
  • salt & pepper, to taste

Shepherd's Pie Ready to Serve

Directions

for the topping

  • fill a large pot with water & season heavily with salt. 
  • add the potatoes & garlic. bring to a boil over medium-high heat & cook until the potatoes are fork tender.
  • strain the water & immediately mash in the butter, cream, thyme, salt & pepper. 
  • set aside while you prepare the filling.

for the filling

  • in a large skillet over medium heat melt together the butter, olive oil & garlic. 
  • add the onions, carrots, rosemary & thyme. cook until the onions begins to turn translucent & the carrots soften. 
  • add the ground meat. season generously with salt & pepper. 
  • once the meat has fully cooked, add the stock, wine, peas & corn to the skillet. 
  • sprinkle flour over the filling & toss to coat. the sauce should begin to thicken slightly. 
  • remove from heat. season with salt & pepper.
  • transfer filling to a large baking dish & top with mashed potato mixture.
  • bake at 350 degrees for 35 to 40 minutes or until the potatoes are golden brown.

Pair Shepherd's Pie with Benchbreak Chardonnay

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