The other day I posted a recipe for Bolognese with a promise of a Shepherd’s pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple addition of Worcestershire transforms this thick, delicious, meaty Italian sauce into the perfect Shepard’s pie filling base.

As written this recipe filled a large lasagna pan and is enough to serve 8-10 hungry people. I made this during isolation so I used plenty of frozen veggies that I had to bulk up the dish to make it last an few extra meals. I hope you give it a try!

Ingredients:
3lb. Russet potatoes (peeled and cut in evenly sized pieces)
1/2 cup Milk
1/2 cup Heavy cream
8T (1 stick) Butter (cut into 8 pieces)
1tsp. Salt
Plenty of cracked black pepper
3 egg yolks

2qts. Versatile Bolognese
10oz.-1lb. Frozen peas/carrots
10oz.-1lb. Frozen Corn
1/2-1c. Stock of your choice (I used chicken)
1T Worcestershire sauce
Salt and Pepper to taste
Optional: 2-4T flour (omit for Gluten-Free)

Method:
1. Preheat oven to 375*. For the mashed potatoes start them in a pot of cold water, covered over high heat. When the water begins to boil you can remove the lid and cook until fork tender. Meanwhile warm the milk and heavy cream and hold.
2. Place the 2qts. of Bolognese in a large sautoir and being to heat over medium. Stir in all the veggies, stock and Worcestershire and bring to simmer. (If you are staying gluten-free, add only 1/2 cup stock and simmer until reduced slightly.) If you added the full cup of stock you can sprinkle 2-4T of flour over and stir in. You want the mixture thick and not too wet. When it is the right consistency, season to taste with salt and pepper.
3. When the potatoes are fork tender drain them, then return to the pot and mash with potato masher or ricer. Mix in the warm milk/cream, then butter, salt and pepper and mix well. Last, mix in the egg yolks.
4. Place the meat/vegetable mixture flat in your dish followed by the mashed potatoes. When you add the potatoes add in small, flat sections so it all stays on top and covers the meat without mixing into it. Place in the oven for 40 minutes then remove and wait 15-20 minutes before serving.

My family was so crazy about this dish they said it was better than the cake that I accidentally let them eat before dinner. I really hope you enjoy this, it is a total crowd pleaser and time saver if you are working from the Bolognese previously made. The next recipe to come from this Bolognese is stuffed cabbage and I can’t wait to make it!

Please let me know if you have any questions and happy cooking!