Shepherd's Pie with Yukon Gold Potato Mash Class

Chef Tucker
Cook time: 120 minutes
Servings: 2
Difficulty: Advanced

Members only

Before you start

What you'll learn

  • Learn how to build the different components – the savory meat filling and the mashed potato topping – for an appealing and cohesive dish.
  • Create a tasty meat filling by learning how to season, sauté, and deglaze with a splash of red wine to craft a delectable sauce.
  • Master the art of making silky, smooth mashed potatoes using Yukon Gold potatoes.

Mise En Place

Paper Towels
Chopping Board
Saute Pan
Wooden Spoon
Large Pot with Lid

Shopping List

Ground wagyu beef, 1 pound

Gold yukon potatoes, 1 pound

Carrots, 2x

Yellow onion, 1x

Fresh rosemary, 3 sprigs

Fresh thyme, ½ bunch

Garlic, 1 head

Parmesan cheese, 2 oz

Unsalted butter, 1 stick

Balinese Truffle Salt, to taste

Black pepper, 1 tsp

Kosher salt, a pinch

Red wine, 3 oz

Olive oil, 2 oz

Tomato paste, 2 tbsp

AP flour, tbsp

Chicken stock, 4 oz

Worcestershire sauce, 2 tbsp

Heavy cream, 4 oz

Bay leaf, 1x

Egg yolks, 2x


  1. Remove the wagyu from the packaging and blot dry with paper towels.
  2. Peel and dice the potatoes into 1 inch chunks.
  3. Fill a large pot with cold water and add the chopped potatoes. Add a good pinch of kosher salt and bring them up to a boil. Then reduce to a simmer for about 20 minutes or until the potatoes are very tender. Then turn off the heat.
  4. Brunoise cut the carrots and onion.
  5. Pick and chop the rosemary and thyme. Save a couple sprigs of thyme for garnish.
  6. Mince the garlic, measure with your heart.
  7. Grate the parmesan cheese.
  8. Portion 4 tablespoons of butter and 2 tablespoons of butter and keep them separate.

How to cook

  1. Season the ground beef well with truffle salt and pepper in a mixing bowl. Combine thoroughly.
  2. Heat the cast iron over high heat, then add the olive oil and the 2 tablespoons of butter. Brown the wagyu.
  3. Reduce the heat to medium and add the onions, garlic, chopped herbs, and carrots. Season. Saute until softened.
  4. Deglaze with the red wine and reduce until au sec. Add the tomato paste and cook until beginning to rust.
  5. Turn the heat to medium-low and sprinkle on the flour and cook for a minute before adding the chicken stock and worcestershire sauce. Bring to a boil and let simmer for a couple of minutes.
  6. Heat the heavy cream and bay leaf in a small pot until it comes up to a simmer then turn off the heat. Do not boil or it will form a skin.
  7. Turn on the broiler.
  8. Drain the potatoes. Using the ricer or a potato masher, ensure the potatoes are lump free but do not overwork them or they will get gummy. You can also use a spatula to force the potatoes through a fine mesh sieve into a mixing bowl. Chef Tucker will show you the methods here.
  9. Remove the bay leaf carefully and slowly whisk the heated cream into the potatoes.
  10. Whisk in the 4 separated tablespoons of butter and cheese. Season to taste with salt.
  11. Slowly add the egg yolks and whisk in.
  12. In a baking safe dish, add the ground beef mixture and top with the whipped potatoes.
  13. Use a fork to add peaks to the potatoes.
  14. Broil for 2-3 minutes or until the peaks start to gently brown.
  15. Remove from the oven, top with some thyme sprigs and enjoy!!

From the chef

In November's edition of Eat Around the World, we're going to England! When it starts to get chilly out, there's not much better than a warm, hearty meat and potatoes dish. So our mind instantly went to England for some Shepherd's Pie. We're going to be utilizing all of our gangster techniques and packing this recipe with SO MUCH flavor! It's like a warm hug on a plate, offering a taste of homey comfort that's impossible to resist.

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