Shepherd’s Pie with Brown Butter Alfredo Mashed Potatoes

Whether you’re savoring the season’s first snow, or wishing for a winter wonderland, this recipe is sure to satisfy those cozy cottage vibes. A great option for big-batch cooking to set you up for the week, or for hosting over the holidays!

Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Serves
8
  • 4 lb yellow potatoes, peeled and chopped
  • 1 tbsp kosher salt, divided
  • ¼ cup melted butter
  • 1 jar SAUZ Brown Butter Alfredo
  • 1 tsp freshly cracked black pepper, divided
  • 2 tbsp olive oil
  • 1 ½ cups diced onion
  • 1 ½ diced carrots
  • 1 cup diced celery
  • 2 tbsp minced garlic
  • 2 lbs ground beef
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1 tsp ground sage
  • ¼ cup tomato paste
  • 2 tbsp all-purpose flour
  • ½ cup red wine
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup shredded aged white Cheddar
  • 2 tbsp finely diced fresh chives

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Prep Time: 15 minutes Total Time: 1 hour 15 minutes
Instructions:
  1. Preheat oven to 400°F. Add water and 2 tsp salt to large pot. Add potatoes and bring to a boil over high heat. Reduce heat to medium and cook for 12 to 15 minutes, or until potatoes are fork tender. Drain potatoes and return to pot set over low heat. Add melted butter and Brown Butter Alfredo. Mash until potatoes are smooth and creamy. Season with an additional ½ tsp salt and black pepper. Remove from heat and set aside.
  2. Meanwhile, heat oil in a large skillet set over medium heat. Add onion, carrots, celery, and garlic and cook for 8 to 10 minutes, or until tender.
  3. Add beef, thyme, rosemary, sage and the remaining salt and pepper. Cook, breaking up with wooden spoon, for 5 to 7 minutes or until beef is browned and cooked through. Add tomato paste and flour and cook for an additional 1 minute. Add red wine and cook, stirring occasionally, for 3 to 5 minutes or until wine has reduced by half. Add broth, Worestershire sauce, corn and peas, and simmer for an additional 5 to 7 minutes, or until mixture is thickened and corn and peas are thawed.
  4. Transfer meat filling to a greased 9x13-inch baking dish. Spread Brown Butter Alfredo Mashed Potatoes evenly over top and finish with cheddar cheese.
  5. Bake for 25 minutes, or until sides are bubbly, and cheese is melted. Broil on HIGH for an additional 2 to 3 minutes or until golden brown. Let cool slightly.
  6. Sprinkle chives evenly over top for serving.
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