Passover made from scratch.
Passover version of a family favorite
Prep Time
35 minutes
Cook Time
30-40 minutes
Serves
6
This cozy and satisfying dish is a wonderful Passover version of a family favorite. Year-round recipes made without any chametz or kitniyot, translate best to Passover. This dish layers savory ground beef and vegetables under creamy mashed potatoes for a one-dish meal that hits all the right notes. While everyone enjoys this recipe served with a simple salad, my grandsons always ask right away when we’ll have Shepherd’s Pie for dinner! I make multiple pans for my crowd.
Ingredients
For the meat filling:
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1 onion, finely chopped
- 2 pounds ground beef
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper (optional)
- 2 teaspoons paprika (optional; can be omitted or made from scratch by dehydrating red peppers!)
- 1 teaspoon dried thyme or oregano (optional)
- 1/2 cup Passover red wine or broth
- 2 medium carrots, diced small
For the Potato Topping:
- 8–10 medium Yukon Gold potatoes, peeled and chunked
- 2 teaspoons salt
- 1/4 cup olive oil or schmaltz (or a combination)
- 1/2–1 cup warm broth or reserved cooking water from potatoes
Steps
1. Prepare the meat filling
1
Heat olive oil in a large skillet or electric fry pan over medium heat.
2
Sauté shallots and onion until softened.
3
Add ground beef and cook until browned, breaking it apart as it cooks.
4
Add salt, pepper, paprika (if using), thyme/oregano, and mix well.
5
Stir in carrots; cook for 5–7 minutes.
6
Add wine and tomato sauce. Simmer uncovered for 10 minutes. Adjust seasoning.
7
Transfer mixture to a greased 9×13″ baking dish.
2. Make the Potato Topping:
1
Peel and place potatoes cut into chunks in a pot of salted water and boil until tender, about 20 minutes.
2
Drain and mash with olive oil or schmaltz and enough broth to create creamy consistency.
3
Season to taste with extra salt if needed.
3. Assemble and Bake:
1
Spread mashed potatoes over the beef mixture, smoothing the top.
2
Optional: drizzle a bit of olive oil or schmaltz over the top for crispiness.
3
Bake at 375°F for 30–40 minutes, uncovered, until bubbling and lightly browned.
Slow Cooker Option
Yes, you can make this in a slow cooker! Here’s how:
1
Prepare the meat filling in a skillet as directed.
2
Grease a 6–8 quart slow cooker insert.
3
Spoon the meat mixture into the bottom, then spread the mashed potatoes over the top.
4
Cover and cook on low for 5–6 hours or high for 2–3 hours.
5
For a crispier top, remove the lid for the last 30 minutes or transfer to an oven-safe dish and broil briefly (if permitted).
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Make Ahead & Freeze
You can assemble the entire shepherd’s pie in advance and freeze it unbaked. Defrost overnight in the refrigerator and bake as directed.
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Note: Use herbs and spices according to your Passover custom.
This dish makes a hearty Chol Hamoed meal or a warming Shabbat dinner. Serve with a fresh salad or roasted vegetables. The pan is always licked clean!
Let me know how your family likes it!