🇵🇹 Portuguese Shepherd’s Pie (Empadão de Carne com Chouriço)
A rich and comforting Portuguese style shepherd's pie made with ground beef and smoky chouriço, layered with buttery mashed potatoes on the bottom and top, then maked until golden. Perfect for a cozy family meal and great for making ahead or freezing.
Equipment
- 1 8x8 pan use large pan if doubling or tripling recipe.
Ingredients
Filling
- 1 lb ground beef
- 1 chouriço, casing removed and crumbled
- 1 onion
- 1 red bell pepper
- 4 cloves of garlic, chopped
- 1-2 cups frozen mixed veg, carrots, peas, corn
- 2 tablespoon tomato paste
- 1 tablespoon pimenta moida
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon mustard
- salt to taste
- ¼ cup red wine
- ½ cup beef broth
- 2-3 tablespoon olive oil, only if needed
Mashed Potatoes
- 6-7 medium potatoes
- 3 tablespoon salted butter
Finishing
- 1 egg, beaten
- fresh Parsley, chopped
- drizzle olive oil
Instructions
- Peel and boil potatoes in salted water until fork tender. Drain and mash with salted butter and until smooth and creamy. Set aside.
- In a large pan over medium heat, cook crumbled chouriço until browned and it releases its oils.
- Add onion, garlic, and bell pepper. Cook until soft and fragrant.
- Add ground beef and cook until browned, breaking it apart and mixing with the chouriço. Add olive oil if needed.
- Stir in tomato paste, pimento paste, paprika, black pepper, and mustard. Cook for 1 to 2 minutes.
- Pour in red wine and let it reduce slightly. Add beef broth and simmer for 5 to 8 minutes until slightly thickened.
- Add mixed vegetables and cook for another 3 to 5 minutes. Taste and adjust salt if needed.
- Â In an 8x8 baking dish, spread a layer of mashed potatoes on the bottom, add the beef mixture, then top with another layer of mashed potatoes.
- Brush the top with beaten egg.
-  Bake at 375°F, 190°C, for 25 to 30 minutes, then broil for 2 to 3 minutes until golden.
- Garnish with fresh parsley, drizzle of olive oil and serve.
Notes
Use butter in the mashed potatoes for a richer flavour.
Do not skip cooking the chouriço first, it builds the base of the dish.
Let the filling thicken before layering so it is not watery.
This recipe can be doubled or tripled for larger portions.  Avó Tip Layering mashed potatoes on both the bottom and top gives you the best texture. The bottom absorbs all the flavour while the top turns golden and slightly crisp. Make extra empadão and freeze it for later. Assemble the full dish, cover tightly, and freeze for up to 2 months. When ready to bake, cook it covered first, then uncover and broil at the end for that golden, crispy top. This way you always have a homemade, comforting meal ready to go.
Do not skip cooking the chouriço first, it builds the base of the dish.
Let the filling thicken before layering so it is not watery.
This recipe can be doubled or tripled for larger portions.  Avó Tip Layering mashed potatoes on both the bottom and top gives you the best texture. The bottom absorbs all the flavour while the top turns golden and slightly crisp. Make extra empadão and freeze it for later. Assemble the full dish, cover tightly, and freeze for up to 2 months. When ready to bake, cook it covered first, then uncover and broil at the end for that golden, crispy top. This way you always have a homemade, comforting meal ready to go.
