Photo: Greg Dupree; Styling: Heather Chadduck Hillegas
Hands-on Time
1 Hour 10 Mins
Total Time
2 Hours
Makes 4 to 6 servings

Instead of mashed potatoes, use thinly sliced potatoes to form the gorgeous, scalloped crust. We used a mandoline for slicing, but a sharp knife will also work.

How to Make It

Step 1

Prepare Filling: Cook ground chuck in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add wine and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.

Step 2

Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.

Step 3

Prepare Crust: Preheat oven to 375°. Microwave sweet potatoes and 1/4 cup water in a microwave-safe bowl covered with plastic wrap at HIGH 5 minutes. Repeat procedure with Yukon gold potatoes.

Step 4

Arrange about two-thirds of potato slices, edges slightly overlapping, in a lightly greased (with cooking spray) 9-inch deep-dish pie plate, covering bottom and sides. Spoon in filling. Arrange remaining potato slices,

Step 5

edges slightly overlapping, over filling. Brush potatoes with melted butter.

Step 6

Bake at 375° for 40 to 45 minutes or until potatoes are tender. Increase oven temperature to broil, and broil 2 to 3 minutes or until golden brown and crispy. Sprinkle with chopped fresh parsley. Let stand 10 minutes before serving.

Step 7

MAKE IT AHEAD Cook ground beef mixture, and cool completely. Refrigerate mixture up to two days. Add freshly cut potatoes, and bake.

Ratings & Reviews

Time Consuming but beautiful and delicious!

November 19, 2015
This is extremely prep-intensive but if you have time, an enjoyable experience. Beautiful presentation.  Slicing blade of food processor worked well for potatoes. I also used it with chopping blade for onions and carrots ... they turned out too pureed, but the good news is they were completely disguised for my kids who would not want to recognize those veggies.  Delicious but not sure I will make it again because of the time (and dish/equipment) commitment. 


November 19, 2015
I've never been a fan of Shepherd's Pie, but this one just looked so beautiful. The flavor of this version is just incredible - savory filling against sweet potatoes. It's flexible too - I used just 1lb of beef, red cooking wine and a splash of some leftover white, frozen mixed veggies in place of sauteed carrots and peas, some duck stock I had on hand. It all came together wonderfully. I'll certainly make this one again.