- Heat olive oil in a 4-quart oven safe pan over medium-high heat. Add carrots, celery and onion. Sauté for 10 minutes to soften. Add garlic and ground beef, using a spatula to break up beef into crumbles. Continue to cook for 10 minutes longer, stirring occasionally.
- Stir in flour to coat beef and vegetables. Add wine and deglaze pan using a spatula to scrape up any browned bits of meat. Stir in beef stock, tomato paste and soy sauce. Bring to a boil. Stir in bay leaves, thyme, sea salt and black pepper. Reduce heat to medium low and simmer for 15-20 minutes uncovered until thickened, stirring occasionally. Discard bay leaves and stir in frozen peas. Remove from heat and cool mixture for 30 minutes.
- Preheat oven to 400ºF. Spread mashed potatoes evenly over meat and vegetable mixture without mixing the two. Bake for 20 minutes. Stir panko and melted butter together in a medium bowl to coat bread crumbs. Evenly scatter panko topping over mashed potatoes and return to oven for 10-15 minutes or until golden brown. Let shepherd’s pie stand at room temperature for 10 minutes before enjoying.
Shepherd's Pie with Panko Topping
Yield
Serves 8-10
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 25 minutes
kikkoman products used:
ingredients
For shepherd’s pie
2 tablespoons olive oil
1 cup carrots, chopped
1 cup celery, chopped
½ cup sweet white onion, chopped
1 teaspoon garlic, minced
1 pound 96% lean ground beef
2 tablespoons all-purpose flour
⅓ cup red wine
2 cups beef stock
2 tablespoons tomato paste
2 tablespoons Kikkoman® Less Sodium Soy Sauce
2 bay leaves
1 teaspoon fresh thyme leaves
½ teaspoon sea salt
⅛ teaspoon black pepper
1 cup frozen peas
4 cups mashed potatoes
For panko topping
1 cup Kikkoman® Panko Bread Crumbs
2 tablespoons unsalted butter, melted
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
