Shepherd's Pie

We’ve always enjoyed a good shepherd’s pie, so I finally decided to make one at home.  It’s an easy, all‑in‑one meal made with ingredients most of us already have in the kitchen. Shepherd’s Pie originated in England and is made of seasoned ground lamb, if made with beef, it is called Cottage Pie.  The pie consists of simmered meat, combined with vegetables, under a layer of mashed potatoes. As it bakes, the potatoes form a golden crust that makes the whole dish feel hearty and complete.  This would be good served with a small salad and a piece of crusty sourdough bread.  I am sure you will enjoy this dish as much as we did!  

Potato Topping:

2 lbs russet potatoes, peeled and cut into 1-inch thick pieces

3/4 cup heavy whipping cream, warm (you may use warm milk if you don't have cream)

1/2 tsp fine sea salt

1/4 cup parmesan cheese, shredded

1 large egg, lightly beaten

2 TBS unsalted butter, melted to brush the top 

1 TBS parsley or chives, chopped, to garnish the top

Pie Filling:

1 TBS olive oil

1 lb lean ground beef or ground lamb

1 tsp salt, or added to taste

1/2 tsp black pepper, plus more to taste

1 medium yellow onion, finely chopped (1 cup)

2 garlic cloves, minced

2 TBS flour, or cornstarch*

1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth

1 cup beef broth (chicken broth is ok if that is what you have on hand)

1 TBS tomato paste

1 TBS Worcestershire sauce

1 1/2 cups frozen vegetables of choice: peas, carrots and corn

1/2 tsp salt

1/4 tsp black pepper

Instructions

How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to a boil.  Cook until potatoes are tender (12-15 minutes); don't overcook potatoes.  Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth.  Lastly, mash in the parmesan cheese and beaten egg.

How to Make Shepherd's Pie:

Preheat oven to 400F degrees with a rack in the center.  Heat a large skillet over medium heat.  Add 1 TBS olive oil and ground beef.  Breaking up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper and cook until the meat is just cooked through and no longer pink (about 5 minutes).

Add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute.  Sprinkle with 2 TBS flour and stir for 1 minute.  You'll see a film form at the bottom of your pan (*see notes below if using cornstarch).

Pour in wine, scraping the bottom to deglaze the pan for a minute.  Add beef broth, 1 TBS tomato paste and 1 TBS Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil.  Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste.  Reduce the heat to a simmer, cover and cook for 10 minutes until the sauce is slightly thickened.

Transfer the meat and vegetable mixture to a deep pie dish or 11x7 or 9x9 casserole dish.  Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn't bubble up. Drizzle 2 TBS melted butter over the top.

Place a sheet of foil under the casserole to catch any drips and bake at 400F degrees on the center rack for 25 to 30 minutes or until potatoes start to turn golden.  Cool 15 minutes before serving.

NOTES:

If you are using cornstarch, you will need to add it to the beef broth before stirring it into the sauce.

Instead of cooking the potatoes from scratch as directed in this recipe, you may use leftover mashed potatoes and just mix in the parmesan and egg.  You may also purchase ready-made mashed potatoes, which is located in the refrigerator or freezer section of the grocery store.

Instead of using wine, you may substitute all beef broth.

Make this ahead by assembling the pie, cool and cover within 2 hours.  Refrigerate for 4 days or until ready to bake.  You may also freeze by covering the casserole with foil and freeze for up to 2 or 3 months.  Thaw in the refrigerator overnight before baking.  Bake a refrigerated or fully thawed pie at 400F degrees for 30 to 35 minutes until internal temperature reaches 165F degrees.

Serves 8

Source:  Natashaskitchen.com

Cindy