This recipe is my take on the beloved classic Shepherd’s Pie, often known as French Hachis Parmentier. It features tender, savory ground beef infused with aromatic herbs, crowned with a rich, buttery layer of mashed potatoes, and baked to golden, crispy perfection. It’s a truly irresistible comfort food that brings warmth and joy to any meal.

For the Mashed Potatoes

• 2.2 lb potatoes (such as Russet or Yukon Gold, peeled and cut into chunks for the best mash)
• 3.5 oz milk (whole milk for extra creaminess)
• 3.5 oz unsalted butter (divided for mash and filling)
• salt to taste

For the Meat Filling

• 2 onions, finely chopped
• 5 garlic cloves, minced
• 1 tbsp olive oil
• 0.5 oz unsalted butter
• 1.75 lb ground beef (or ground lamb for a traditional Shepherd’s Pie)
• 6.8 oz beef stock (low sodium recommended)
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh tarragon (or fresh rosemary for a different aromatic profile)
• 1 tsp fresh thyme leaves
• salt and freshly ground black pepper to taste
• 2 oz breadcrumbs (panko or regular, for a crispy top, optional)

1. 1. Prepare the Mashed Potatoes: Begin by peeling your chosen potatoes (Russet or Yukon Gold are ideal for a fluffy mash) and cutting them into evenly sized chunks. Place them in a large pot, cover with cold, generously salted water, and bring to a rolling boil. Cook for approximately 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the water thoroughly, then return the hot potatoes to the pot. Add the specified amounts of milk and the larger portion of butter (3.5 oz). Mash until smooth and creamy, or leave a few small lumps for a charming rustic texture. Season generously with additional salt to taste and set aside.

2. 2. Sauté Aromatics: In a large, heavy-bottomed pan or Dutch oven, heat the olive oil and the smaller portion of butter (0.5 oz) over medium heat. Add the finely chopped onions and minced garlic. Cook, stirring occasionally, for 5-7 minutes until the onions are soft, translucent, and just beginning to turn lightly golden. This step is crucial for building a sweet and aromatic foundation for your meat filling.

3. 3. Brown the Beef: Increase the heat to medium-high. Add the ground beef to the pan, using a sturdy spoon to break it apart into small, uniform pieces. Cook, stirring frequently, until the beef is thoroughly browned on all sides and no pink remains. This browning process develops a rich ‘fond’ at the bottom of the pan, contributing significant flavor. Once browned, carefully drain any excess fat from the pan to prevent the pie from becoming greasy.

4. 4. Simmer the Filling: Pour in the beef stock. Now, stir in the fresh chopped parsley, fresh thyme leaves, and fresh chopped tarragon (or rosemary, if using). Stir well to combine all ingredients and gently scrape up any browned bits from the bottom of the pan – this adds immense depth of flavor. Season the mixture generously with salt and freshly ground black pepper. Bring the mixture to a gentle simmer and cook for about 10-15 minutes, allowing the liquid to reduce slightly and the flavors to meld together beautifully. The filling should be moist but not overly watery, forming a rich, savory gravy.

5. 5. Preheat Oven: While the meat filling simmers and cools slightly, preheat your oven to 375°F (190°C). This ensures the oven is at the correct temperature for even baking and a perfectly golden crust.

6. 6. Assemble the Pie: Transfer the flavorful meat filling into a large oven-safe baking dish (a 9×13 inch dish or similar capacity will work perfectly). Spread the meat evenly across the bottom. Next, carefully spoon the prepared mashed potatoes over the meat layer. Use the back of a spoon or a spatula to gently spread the potatoes smoothly and evenly, ensuring the entire meat filling is covered. For an extra touch of visual appeal, you can create decorative peaks or swirls with your spoon.

7. 7. Add the Crispy Topping: Evenly sprinkle the breadcrumbs over the mashed potato topping. This crucial step contributes to the delightful golden and crispy crust. For an additional layer of savory flavor and crunch, you might consider sprinkling a thin layer of grated Parmesan cheese along with the breadcrumbs.

8. 8. Bake and Rest: Place the baking dish into the preheated oven. Bake for 15-20 minutes, or until the mashed potato topping is beautifully golden brown and slightly crispy, and the filling is bubbling invitingly around the edges. Once baked, remove the pie from the oven and let it rest for at least 5-10 minutes before serving. This essential resting period allows the layers to set and the savory juices to redistribute, making it easier to serve neat, delicious portions without the layers sliding apart. Serve warm and enjoy!

To ensure your Shepherd’s Pie turns out perfectly delicious every single time, keep these simple tips and considerations in mind:

• Choosing the Right Potatoes: For the fluffiest, creamiest mashed potatoes, always opt for starchy varieties like Russet (Idaho) or Yukon Gold. Their high starch content breaks down beautifully, creating a light and airy texture when mashed. Avoid waxy potatoes, as they can result in a gluey, undesirable mash.
• Embrace a Rustic Texture: While exceptionally smooth mashed potatoes are delightful, don’t fret if a few small lumps remain. These tiny imperfections can actually add a wonderful rustic charm and satisfying texture to your pie, giving it a true homemade feel that many enjoy.
• The Power of Fresh Herbs: Fresh herbs are truly transformative in this dish. Parsley adds a clean, bright note; thyme brings earthy warmth; and tarragon offers a delicate anise-like flavor that pairs wonderfully with beef, characteristic of French cuisine. If tarragon isn’t to your taste or readily available, fresh rosemary or sage are excellent substitutions that will still elevate the meat filling’s aroma and flavor.
• The Golden Crunch of Breadcrumbs: That final sprinkle of breadcrumbs isn’t just for show; it’s essential for achieving that irresistible golden, crispy crust on top of the mashed potatoes. For an even more indulgent and flavorful topping, consider mixing in a tablespoon or two of finely grated Parmesan cheese with the breadcrumbs before sprinkling. This adds a salty, umami kick and enhances the browning.
• Elevate with Red Wine (Optional): For those who appreciate a deeper, more complex flavor profile, many traditional French Hachis Parmentier recipes often incorporate red wine. After browning the beef and before adding the beef stock, deglaze the pan with about 1/2 cup of a dry red wine like Merlot or Cabernet Sauvignon. Let the wine simmer vigorously and reduce by half, scraping up all the delicious browned bits from the bottom of the pan. This step adds an incredible richness, acidity, and complexity to the meat filling.
• Storing Leftovers: Shepherd’s Pie makes fantastic leftovers! Allow the pie to cool completely, then cover it tightly with plastic wrap and then foil. Store in the refrigerator for up to 3-4 days. For reheating, simply place individual portions in the microwave, or for the best results (maintaining that crispy top), reheat the entire pie in an oven preheated to 350°F (175°C) until heated through and the crust is crisp again.
• Make Ahead & Freeze for Convenience: This is a perfect make-ahead meal for busy weeknights or entertaining. Assemble the pie completely, but do not bake it. Cover tightly with heavy-duty foil and freeze for up to 2-3 months. When ready to bake, you can either thaw it overnight in the refrigerator and then bake as directed, or bake directly from frozen. If baking from frozen, it will require a much longer baking time (around 1.5-2 hours, covered with foil for the first hour, then uncovered for the last 20-30 minutes to crisp the top).

Nutrition Information (per serving)