Wagyu beef shepherd’s pie is like a warm hug in a baking dish. This hearty, comforting casserole is packed with juicy, succulent ground Wagyu beef, simmered with vegetables and herbs in a rich, savory sauce. Topped with a creamy layer of mashed potatoes, this dish is sure to bring a smile to your face and a full belly to your table.
1 1/2 lbs ground Wagyu beef
1 large onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
2 cups beef broth
1/4 cup all-purpose flour
2 lbs potatoes, peeled and chopped
1/2 cup milk
2 tbsp unsalted butter
Salt and pepper, to taste
Preheat oven to 400°F (200°C).
In a large skillet, cook the ground Wagyu beef over medium heat until browned and fully cooked. Drain any excess fat.
Add the onion, garlic, carrots, and celery to the pan and cook until softened, about 5 minutes. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and basil.
Sprinkle the flour over the beef mixture and stir to combine. Gradually pour in the beef broth, stirring constantly, until the mixture thickens, about 2-3 minutes.
Transfer the beef mixture to a 9×13 inch baking dish.
In a large saucepan, boil the chopped potatoes in salted water until tender, about 15 minutes. Drain the potatoes and add the milk and butter. Mash the potatoes until smooth and season with salt and pepper to taste.
Spoon the mashed potatoes over the beef mixture, spreading it evenly to cover.
Bake in the preheated oven for 25-30 minutes, or until the potatoes are lightly browned and the filling is hot and bubbly.
Serve the shepherd’s pie hot and enjoy!
This Wagyu beef shepherd’s pie is sure to become a family favorite. The rich, meaty filling and creamy, comforting mashed potatoes make for a delicious and satisfying meal that’s perfect for a cozy night in.