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Ground Beef and Burgundy Shepherd's Pie


  • 2 to 2 1/2 pounds potatoes or a combination of potatoes, parsnips and celery root for a richer flavor in your mash, peeled and diced

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 2 slices bacon, chopped

  • 2 pounds ground sirloin

  • 2 shallots, chopped

  • 1 small carrot, finely chopped

  • 1/2 pound button mushrooms, quartered

  • 1 bay leaf

  • 2 tablespoons thyme, chopped

  • Salt and pepper

  • 1 1/2 cups red burgundy wine

  • 2 cups beef stock

  • 1 tablespoon Worcestershire sauce

  • 4 tablespoons butter, divided

  • 2 tablespoons flour

  • 1/2-2/3 cups whole milk or half-and-half

  • 2 tablespoons parsley, finely chopped

  • 2 tablespoons chives, finely chopped

  • 1 rounded tablespoon Dijon mustard

  • 1 egg, beaten


Boil the potatoes with the root vegetables, if using, until tender.

While the potatoes cook, heat the EVOO in a Dutch oven or large skillet with high sides over medium-high heat. Add the bacon and crisp for 2-3 minutes, then add the ground sirloin and brown well. Add the shallots, carrot, mushrooms, bay leaf and thyme to the pan. Cook the vegetables for 7-8 minutes to soften, then season with salt and pepper. Add the wine to the pan and scrape up the drippings; let reduce for 1-2 minutes, then add in stock and Worcestershire sauce.

In a small pan, melt 2 tablespoons butter and combine with the flour to make a roux. Whisk for 1 minute, then pour the roux into the meat mixture. Stir to combine and thicken.

Pre-heat the broiler with rack in the center of the oven.

Drain the cooked potatoes and/or root vegetables and return them to the hot pot. Mash with the remaining 2 tablespoons butter, milk or half-and-half, herbs, Dijon mustard, salt and pepper. When you have reached your desired consistency, stir in the egg.

Scoop the meat into a casserole dish or individual casseroles placed on a baking sheet. Top the meat with the potatoes. Place under the broiler, until brown.