Shepherd's Pie for Two - ATK

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  • Note:  If desired, you can omit the carrots called for here and substitute 1 1/2 cups of frozen peas and carrots for the frozen peas. Stir them in at the end of step 3.
  • Combine potatoes and 1 tablespoon salt in medium saucepan and cover with water by 1 inch. Bring to boil over medium-high heat and cook until tender, 10 to 12 minutes. Drain potatoes and return them to saucepan. Add half-and-half, 4 tablespoons butter and 1/4 teaspoon pepper and, using potato masher, mash until smooth. Cover and set aside.
  • Melt remaining 1 tablespoon butter in 10-inch skillet over medium heat. Add carrots and onion and cook until softened, about 4 minutes. Add beef, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat with spoon, until beef is no longer pink, 4 to 6 minutes.
  • Stir in tomato paste, garlic and thyme and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute. Stir in broth, wine and soy sauce, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, 1 to 2 minutes. Stir in peas and remove from heat.  Note:  Make sure to scrape up the browned bits (fond) to add richness to the sauce. .
  • Adjust oven rack 5 inches from broiler element and heat broiler. Using spoon, dollop potato mixture evenly over filling and smooth into even layer. Pressing gently, drag tines of fork across surface of potato mixture to make ridges. Transfer skillet to oven and broil until topping is golden brown, 5 to 7 minutes. Let cool for 10 minutes. Serve.

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I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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