Swedish Meatball-Inspired Shepherd’s Pie
Ingredients:
Meat Filling:
- 1 lb ground beef
- 1/2 lb ground pork
- 1 sweet onion, finely diced
- 3 garlic cloves, minced
- Freshly ground black pepper, to taste
- Salt, to taste
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp allspice
- 1 tbsp finely chopped thyme
Gravy:
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp regular soy sauce
- 1 tbsp Worcestershire sauce
- 1/4 cup heavy whipping cream
- 1/4 cup sour cream
- 1 tsp Dijon mustard (optional)
Mashed Potatoes:
- 2.5 lbs potatoes, peeled and cut into chunks
- 2 egg yolks
- 1/4 cup cream
- 4 tbsp butter
- 2 tbsp Parmesan cheese, grated
Additional:
- Lingonberry jam (for serving)
- Fresh parsley (for garnish)
- 4 tbsp Parmesan cheese, grated (for topping)
Instructions:
Meat Filling:
- In a large skillet, sauté ground beef, ground pork, diced onion, minced garlic, freshly ground black pepper, salt, nutmeg, allspice, and finely chopped thyme until browned. Drain excess fat.
Gravy:
2. In a separate saucepan, melt butter over medium heat. Add flour and cook for 2 minutes, stirring constantly.
- Gradually add beef broth, continuing to stir until thickened.
- Add regular soy sauce, Worcestershire sauce, heavy cream, and sour cream. Mix until combined and then integrate with the meat mixture.
- Reserve half gravy for serving.
Mashed Potatoes:
6. Boil the peeled and chunked potatoes in salted water until tender. Drain well.
- Return the drained potatoes to the pot. Add butter and cream, mashing until smooth.
- Mix in the egg yolks and 2 tbsp of grated Parmesan until well combined.
Assemble and Bake:
9. Preheat oven to 400°F (200°C).
- Pour the meat and gravy mixture into a 9x13-inch baking dish, spreading evenly.
- Layer the mashed potatoes over the meat mixture.
- Sprinkle the remaining 4 tbsp of grated Parmesan cheese on top of the mashed potatoes.
- Bake in the preheated oven for 20-25 minutes, or until the top turns golden and the edges are bubbling.
Serve:
14. Slice and plate the shepherd's pie with a generous amount of gravy.
- Garnish with fresh parsley and add a generous dollop of lingonberry jam on the side of each slice.