Meatloaf

Homemade and Comforting Shepherd's Pie Recipe

Hello! Let's prepare a dish that is a pure hug for the soul: a gratinéed shepherd's pie. It's that classic recipe that combines a juicy and flavorful filling at the bottom with a cloud of creamy mashed potatoes on top, ideal for pampering the family without complications and enjoying a complete meal.

Preparation time

Getting organized is key to enjoying the process without rushing.

• Preparation: 25 minutes
• Cooking: 45 minutes
• Total: 1 hour and 10 minutes
• Servings: 6 people
• Difficulty: Easy

Ingredients

• 500 g ground meat (half beef and half pork for more juiciness)
• 1 large white onion
• 2 medium carrots
• 1 red bell pepper small (Optional)
• 1 clove of garlic
• 150 ml of red wine
• 200 ml of beef broth
• 4 tablespoons homemade fried tomato sauce
• Extra virgin olive oil
• Salt and freshly ground black pepper

For the mashed potato topping

• 3 large potatoes (floury type, ideal for mash)
• 50 g butter
• A splash of whole milk (if necessary)
• Nutmeg to taste
• Grated Parmesan cheese (or cured Manchego cheese)

If you can't find specific floury potatoes in your market, you can use the Monalisa variety, which is very versatile. If you don't consume alcohol, you can substitute red wine with the same amount of additional beef broth mixed with a small spoonful of balsamic vinegar to provide acidity.

Utensils we will use

• Large and deep frying pan
• Large pot for cooking the potatoes
• Colander or strainer
• Chef's knife and cutting board
• Wooden spoon or spatula
• Manual potato masher or a sturdy fork
• Rectangular oven-safe dish (Pyrex type)

Preparation

1. Cutting the vegetables

   Wash all vegetables well under the tap and dry them. Peel the onion, carrots, and garlic. Chop everything (onion, carrot, garlic, and bell pepper if you use it) into very small cubes, what we call fine brunoise. It is vital to take the time to make them tiny, so no vegetable stands out over the meat and the flavors integrate perfectly.

2. Sautéing the base

   Place the large frying pan over medium heat with a base of olive oil. Add the chopped vegetables with a pinch of salt. Let them cook slowly, stirring occasionally, until they are very soft and the onion is transparent. Don't rush, this base is the soul of the dish.

3. Cooking the meat

   Slightly increase the heat and add the minced meat. With a wooden spoon, patiently break it up so that no large clumps remain; we want it to be loose. Cook until the meat completely changes color from red to brown.

4. Adding liquids and reduction

   Pour in the red wine and let the alcohol evaporate for a couple of minutes. Then, add the beef broth. Lower the heat and let everything cook gently for about 20 minutes. The liquid should reduce almost completely, concentrating all the flavors in the meat.

5. Final touch for the filling

   When you see that practically no liquid is left in the pan and the mixture shines, add the fried tomato. Mix well to obtain a compact, juicy, and cohesive meat mixture. Adjust salt and pepper if necessary. Transfer it to the oven dish and spread it out, creating a uniform layer.

6. Cooking the potatoes

   While the meat rests, wash the potatoes and boil them in a pot with plenty of salted water until they are tender when pricked with a knife (the time will depend on the size, but about 20-25 minutes is usually enough). You can boil them with the skin on and peel them carefully while hot.

7. Making the creamy mashed potatoes

   Place the cooked and peeled potatoes in a bowl and mash them with a potato masher or a fork while they are steaming. Add the butter in pieces and stir vigorously at full speed; the heat will melt the butter, integrating it. Grate a little nutmeg and adjust the salt. If you find it too dense, add a splash of hot milk.

8. Assembly and baking

   Cover the layer of meat in the dish with the mashed potatoes, smoothing the surface with a spatula or making patterns with a fork. Sprinkle generously with freshly grated Parmesan cheese. Bake in a preheated oven at 180ºC for 10 minutes to heat everything through.

9. Final gratin

   Raise the temperature or turn on the grill function and gratinate for about 5 more minutes, or until you see that the surface is golden and crispy, creating that delicious crust that contrasts with the soft interior.

To finish and serve

Once you take the dish out of the oven, let it rest on the countertop for about 5 or 10 minutes before cutting. This allows the juices to settle and the portions to come out perfect without crumbling. Serve hot, making sure to scoop from the bottom to get all the layers. Accompany it with a fresh green salad or some sautéed peas to balance the richness of the dish.

Nutritional Information

• Calories: 450 kcal
• Proteins: 28 g
• Fats: 22 g
• Carbohydrates: 35 g
• Fiber: 4 g

The nutritional values shown are approximate estimates per standard serving and may vary depending on the specific ingredients used.

5 keys to make it perfect

To make your recipe memorable and not just «meat and potatoes,» there are technical details that make a difference. The first and most important is the cutting of the vegetables. If you leave large pieces of carrot or onion, you will find hard textures that interrupt the smoothness of the pie. By cutting them brunoise very finely, we achieve that they melt with the minced meat, adding flavor without bothering the mouth.

The second key is patience in reduction. Many times, wanting to finish quickly, we don't let the broth and wine reduce enough. If the meat mixture is too liquid, the pie will become watery in the oven and the mash will sink. You must cook it for those 20 minutes until you see that the liquid almost disappears and a thick, shiny sauce remains.

The third secret is in the mash temperature. Never let the potatoes cool before mashing them. The potato starch responds better when hot, absorbing the butter and creating a smooth and elastic emulsion. If you mash them cold, you'll get a gummy and lumpy mash. This dish, just like a good Argentine potato pie, depends entirely on the quality of that top layer.

The fourth key is the fat balance. We use a mix of pork and beef because beef alone can be dry after baking. The pork fat provides that necessary juiciness. If you prefer to use only beef, make sure not to use too lean a cut.

Finally, the gratin cheese. Avoid pre-grated bagged cheeses, which often contain anti-caking agents and don't melt the same way. Grating a piece of Parmesan or aged cheese at the moment creates an unbeatable golden and aromatic crust. It's a small detail that elevates the dish, similar to the technique we would use to crown a Italian cake layered dish.

When is it ideal to enjoy it?

This meat pie is the king of Sunday family meals, those where we gather around the table without haste. It's a hearty dish that works wonderfully in cold or rainy months, as the oven warms the house and the aroma comforts anyone. Being so complete, it solves your menu as a single dish.

Furthermore, it's a fantastic recipe for everyday life because it gains flavor with rest. If you have to take food to work, a portion of this pie in your lunchbox is a luxury; it heats up very well and maintains its texture. You can even prepare it for an informal celebration where you want to have the main dish ready in advance, leaving you time to prepare a special dessert, perhaps a tropical carrot cake with cheesecake to finish with a flourish.

Comparison table

There are many versions of savory pies around the world. Here I show you how our recipe today compares to other popular options you might also like.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how this pie turned out for you, if you've given it your personal touch with a different spice or if you've tried gratinating it with another type of cheese. Even if you dare to look for a different side dish or a contrasting dessert like a rich basic chocolate cake, tell me about it! Leave your comment and share your own tricks so we can all learn together.

Culinary glossary

• Sweat: To cook food slowly, usually vegetables, in fat (oil or butter) over low heat until softened without browning excessively.
• Brunoise: Vegetable cutting technique into very small and uniform cubes, about 2 to 3 mm per side, ideal for sauce bases and fillings.
• Reduce: To boil a liquid (sauce, wine, broth) over high heat so that the water evaporates, thickening the mixture and intensely concentrating its flavor.
• Rectify: To taste the food almost at the end of cooking to adjust the salt, pepper, or spice level and leave it perfect before serving.
• Gratinate: Cooking technique that consists of applying intense heat only to the top of the oven to create a golden and crispy layer on the surface of the dish.

Meatloaf

Meatloaf: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: pie, meat, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT25M

Cooking Time: PT50M

Total Time: PT75M

Recipe Ingredients:

• 4 medium potatoes, peeled and cut into pieces
• 1/4 cup milk
• 2 tablespoons butter
• Salt and nutmeg to taste
• 500 gr ground beef
• 1 finely chopped onion
• 2 cloves garlic, minced
• 1 grated carrot
• 1/2 cup peas
• 1 egg
• 1/2 cup breadcrumbs
• 2 large tablespoons tomato sauce
• 1 teaspoon of dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Olive oil

Recipe Instructions:

Preparation: :

Preparation: 25 minutes

Cooking: :

Cooking: 50 minutes

Total: :

Total: 75 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: easy

Prepare the vegetables: :

Prepare the vegetables: In a large skillet, heat olive oil and sauté the chopped onion and garlic until translucent. Add the grated carrot and peas, cooking until the vegetables soften, about 5 minutes. Remove from heat and let cool slightly.

Mix the filling: :

Mix the filling: In a large bowl, combine the ground meat with the beaten egg, breadcrumbs, tomato sauce, dried herbs, salt, and pepper. Incorporate the sautéed vegetables and mix well to integrate all ingredients, ensuring a homogeneous and well-seasoned mixture.

Shape and bake: :

Shape and bake: Grease a baking dish. Place the meat mixture and press gently to compact. Distribute the potatoes in a bowl, adding the milk, butter, salt, and a pinch of nutmeg, mash until a smooth, lump-free purée is obtained. Spread the purée over the meat, forming an even layer.

Bake: :

Bake: Place in a preheated oven at 180°C and bake for 30-40 minutes, until the mash is golden and the meat is cooked through (internal temperature should exceed 70°C in 2025). Let rest for a few minutes before slicing and serving.

Step 1 :

Always use fresh and quality ingredients, selecting meat with a good percentage of fat to ensure juiciness.

Step 2 :

Carefully follow the proportions, especially in the use of egg and breadcrumbs, as they will influence the final texture.

Step 3:

To preserve it, wrap it in aluminum foil or plastic wrap and keep it refrigerated for up to 4 days. It can also be frozen in parts or whole, hermetically sealed, for one month without losing flavor or texture.

Editor's Rating:
4.7