Shepherd’s Pie

This was delicious! Why haven’t I ever made this simple, hearty, and satifying dish?!

This recipe will definitely be in our regular rotation — and I find it amusing and fitting that it was Amy’s first shepherd’s pie — and I chose her recipe to follow! LOL

Very tasty, and super-fast to pull together. And versatile. You could do mini ramekins, you could do one big casserole, you can freeze it (just thaw it in the fridge before you bake) or you can make it up to 2 days in advance of baking (I made the meat mixture, cooled it, then added the potatoes and put it in the fridge, assembled. Then on the day we were eating, popped it in the oven until warm. Perfect!)

Shepherd’s Pie

(Sing for Your Supper)

Mashed Potato Topping:
5-6 large potatoes, peeled and cut into thirds
1/4 cup of milk
3 tbsp sour cream
2-3 tbsp Irish garlic and herb butter (or regular butter)
1/2 cup Irish extra sharp cheddar cheese, grated (I used standard sharp cheddar)
Sea salt and fresh cracked pepper

Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.

Meat Filling and Sauce:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 large carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced
1 1/2 lbs of lean ground beef
1-2 tsp Worcestershire sauce
1 cup frozen peas, thawed
Sea salt and freshly cracked black pepper, to taste
2 tbsp Irish garlic and herb butter (or regular butter)
2 tbsp flour
1 1/4 cup beef broth

While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the salt, pepper and Worcestershire sauce.
Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper. Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Enjoy.

Advertisements

Tags: , , ,

3 Responses to “Shepherd’s Pie”

  1. Stephanie Says:

    YUM! Made this for dinner tonight and it was SO. GOOD!

    I did end up making a few changes – left out the celery because we didn’t have any, no cheese in the potatoes because I forgot, buttermilk instead of regular milk because I had some to use up and I added a bit more buttermilk and butter in the potatoes than called for to get them to the right texture, but other than that I followed the recipe as written and it was soooo very tasty! I really love that this doesn’t call for store-bought gravy as a lot of other recipes I’ve seen.

    This is definitely the best new recipe we’ve tried in a while and we’ll certainly be adding this to our regular cold weather meal rotation! Thanks for sharing a great recipe!

  2. Menu Mondays « Kelly Cooks…and other Amazing Feats Says:

    […] Wednesday: shepherd’s pie […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: