When you’re craving a meaty, savory comfort-food classic, this dish will accomplish that need! Unlike the traditional ground lamb, I used ground beef and it is delicious. Oh, and that mashed potato topping? To die for!
Sometimes called a cottage pie, this is a meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat, cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked. The pie is sometimes also topped with grated cheese to create a layer of melted cheese on top.
What’s the Shepherd’s Pie history? It’s a common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes. Although the dish is sometimes called cottage pie, that name is usually given to a version featuring beef. It is thought that peasant housewives invented the pies as a way of repackaging leftovers from the Sunday roast.https://www.britannica.com/topic/shepherds-pie
Ultimate Comfort Food – Shepherd’s Pie
This pie has ample amounts of vegetables like the carrots and peas, and of course the mashed potatoes on top! Serving with a nice green salad or just dinner rolls, or both is all you need. I think you will love this recipe! https://the2spoons.com/italian-salad-with-lemon-olive-oil-vinaigrette/ will be great with this pie.
Here you go with the recipe! Bon Appetite!
Shepherd’s Pie
Ingredients
- 2 lb russet potatoes
- salt and pepper
- 2 tbsp olive oil
- 2 lb grund bef
- 1 yellow onion, finely chopped
- 3 large carrots, peeled and cut into 1/2 inch pieces
- 3 celery stalks, cut into 1/2 inch pieces
- 2 garlic cloves, minced
- 2/3 cups white wine
- 1 1/2 cups chicken or beef broth
- 2 tsp tomato paste
- 1 1/2 tsp worcestershire sauce
- 1 tsp dijon mustard
- 1 tbsp finely chopped fresh rosemary or thyme
- 1 cup frozen peas
- 4 tbsp unsalted butter
- 1 1/4 cups half-and-half
- 1/2 tsp ground nutmeg
- 1/2 cp parmesan cheese
Instructions
- Peel and quarter the potatoes. In a saucepan over high heat, bring the potatoes in salted water to a boil. Reduce the heat and simmer until the potatoes are tender, 20 to 25 minutes. Drain and keep warm. 2. Meanwhile, in a large sauté pan over medium-high heat, warm 1 Tbs. of the oil. Add the beef and season with salt and pepper. Sauté, stirring occasionally, until browned, 7 to 10 minutes. Transfer to a bowl and discard the excess fat from the pan. 3. In the same pan over medium-low heat, warm the remaining 1 Tbs. oil. Add the onion and a pinch of salt and cook stirring occasionally, until caramelized, about 10 minutes. Add the carrots, celery and garlic and cook, stirring occasionally, until the carrots are just tender, about 5 minutes. Raise the heat to medium-high, add the wine and simmer until reduced by half, about 5 minutes. Stir in the broth, tomato paste, Worcestershire sauce, mustard and 1/2 Tbs. of the rosemary. Cook, stirring occasionally, until slightly thickened, 6 to 8 minutes. Add the peas during the last minute of cooking. Return the beef to the pan. Season with salt and pepper. Remove the pan from the heat and cover to keep warm. 4. Meanwhile, place a rack in the upper third of the oven and preheat to 375°F (190°C). Transfer the potatoes to a large bowl and mash with a potato masher. Add the butter and half-and-half and stir until the mixture is well blended. Stir in the nutmeg and season with salt and pepper. 5. Spread the filling evenly in a 9-by-13-inch (23-by-33-cm) or 5-qt (5-l) capacity baking dish. Spread the mashed potatoes evenly on top. Sprinkle with the cheese and the remaining 1/2 Tbs. rosemary. Bake until the potatoes are lightly browned, 15 to 20 minutes. Let cool for 5 minutes, then serve warm.
