Welcome to the cozy world of Autumn Harvest Shepherd’s Pie, where hearty ingredients come together to create a warm and satisfying dish. This recipe celebrates the rich flavors of fall, blending tender vegetables and savory meat beneath a blanket of creamy mashed potatoes.
The heart of this dish is the ground beef, providing a rich and savory base. Olive oil helps to sauté the vegetables and infuse them with flavor. Onions add a sweet, aromatic depth, while carrots and parsnips lend a subtle sweetness and earthiness. Butternut squash is a seasonal favorite that adds a creamy texture and a hint of nutty flavor. Green peas bring a pop of color and freshness. Garlic enhances the overall aroma and taste, and the tomato paste adds a concentrated burst of umami. Beef broth gives the pie its rich, meaty essence, while thyme and rosemary provide a fragrant, herbal note. Russet potatoes are perfect for mashing, creating a smooth and creamy topping. The heavy cream and butter enrich the potatoes, making them irresistibly silky.
This hearty dish pairs beautifully with a simple green salad dressed with a lemon vinaigrette. If you’re feeling indulgent, a glass of full-bodied red wine complements the savory flavors perfectly.
Start by preheating your oven to 400°F (200°C). This will ensure that your pie cooks evenly and achieves that golden crust on top. In a large skillet, heat the olive oil over medium heat. Toss in the chopped onion and let it cook until translucent, stirring occasionally to avoid browning.
Add the minced garlic, diced carrots, parsnips, and cubed butternut squash to the skillet. Cook these together until they begin to soften, stirring occasionally for even cooking. This mix of vegetables is what gives the pie its autumnal heartiness.
Next, add the ground beef to the skillet, breaking it apart with a spoon as it browns. You want to cook it through until it's no longer pink. This should only take a few minutes, but keep an eye on it to prevent sticking.
Stir in the tomato paste, beef broth, thyme, and rosemary. Allow this mixture to simmer for about 10 minutes, which helps meld the flavors together beautifully. Stir occasionally to keep it from sticking to the skillet. Once done, add the green peas and season with salt and pepper to taste. Remove from heat and set aside.
While your filling is cooling, boil the russet potatoes in a separate pot until they are fork-tender, which should take around 15 minutes. Drain them well and return them to the pot. Mash the potatoes with the heavy cream and butter until they achieve a smooth and creamy consistency. Season to taste with salt and pepper.
Now, it’s time to assemble everything. Spread the meat and vegetable mixture evenly into a 9x13 inch baking dish. Carefully top with the mashed potatoes, spreading them to cover the filling completely. This step is crucial for that classic shepherd’s pie look and taste.
Pop the dish into the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for about 5 minutes before serving, allowing the flavors to settle.
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