I have made this version of Shepherd’s Pie extra meaty with both ground beef and small pieces of tenderloin tips. The fresh herbs add wonderful flavor. I added some vegetables that come together in a lovely gravy. A Parmesan mashed potato is the ideal topping. Comfort food defined!

comfort food for a cold winter evening!

Serves 6

for potatoes:

  • 2 pounds potatoes (about 4 large russet potatoes), peeled and quartered
  • 4 tablespoons unsalted butter
  • 1/3-1/2 cup half and half, plus some milk as needed
  • 1/4 cup grated parmesan cheese
  • Chopped chives for garnish

for meat filling:

  • 1 lb lean ground beef
  • 1 lb tenderloin tips, cut into small strips
  • 1 large onion, finely diced
  • 3 cloves minced garlic
  • 1 cup fresh diced carrots
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon chopped fresh rosemary
  • 3 teaspoons chopped fresh thyme
  • 1/4 cup chopped fresh parsley
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 3 tablespoons flour
  • 1 1/2 -2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • Chopped chives for garnish
  • Kosher Salt, pepper, garlic powder, onion powder


for potatoes:

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil with some salt. Reduce to a simmer. Cook until potatoes are fork tender, 20-25 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Mash the potatoes and stir until all the ingredients are mixed together. Add butter, half & half, parmesan and salt, pepper and stir until well incorporated. Add some milk if needed so your potatoes are thick and spreadable with a spatula. Set aside until you are ready to assemble the dish.

for meat filling:

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Season the tenderloin tips with salt and pepper. Add to the skillet and cook for about 2 minutes/side just until golden. Remove and set aside. Add the onions, garlic, carrots and tomato paste and sauté for about 5 minutes, then turn heat up and add ground beef. Allow beef to brown and cook through. Retune tenderloin tips to pan along with peas, corn, Worcestershire, rosemary and thyme. Stir in the flour until absorbed and then add the broth. Bring the liquid to a boil then reduce to simmer until gravy thickens. Toss in parsley, adjust seasonings to taste and remove from heat.

assemble your dish:

Preheat oven to 400. Transfer meat filling to your casserole dish. Take reserved potato and spread evenly over the top to cover baking dish (I used an oval dish about 10×7, you could use a 9×9 as well or 9×7 rectangular). If your baking dish is quite full, line a baking sheet with parchment and bake your pie for about 25 minutes in the oven uncovered until bubbly and hot. Remove from oven sprinkle with fresh chopped chives and allow to cool slightly before serving. Enjoy!