Easy to make Shepherd’s Pie

Name: Easy to make Shepherd's Pie
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 pound ground lamb or beef (Chuck Roast is excellent); 1 large onion (diced); 4 cloves garlic (minced); 2 whole carrots (diced); 2 ribs celery (diced); 1 cup frozen peas; 2 TBS tomato paste; 2 TBS Worcestershire sauce; 1 cup beef stock; 2 TBS all-purpose flour; 2 TBS olive oil; salt and pepper to taste; 5 large Russet potatoes peeled and cubed (Yukon golds are excellent as well ); 8 TBS butter; 1/2 cup heavy cream; salt and pepper to taste; 1/2 cup Shredded sharp cheddar cheese; fresh parsley (chopped)

Posted on May 6th, 2024

by Andrew Armstrong

Categories:

Beef
Lamb

Shepherds pie with a couple bites taken out.

Shepherd’s Pie is like the cozy blanket of comfort food – warm, familiar, and always satisfying. This classic British dish has found its way into the hearts and homes of people around the world. At its core, Shepherd’s Pie is a simple yet hearty casserole featuring a flavorful meat filling, usually lamb traditionally, though beef or other proteins can step in (which technically makes it a cottage pie), topped with a creamy layer of mashed potatoes. This dish is a great way to use up leftovers around the holidays. It just so happened that I had some leftover steak and mashed potatoes, so follow along as I whip up some dinner for my family.

For the beef filling:

1 lb (450g) ground/cubed lamb or beef (chuck roast is excellent)

1 large onion, finely chopped

2 cloves garlic, minced

2 carrots, diced

2 ribs of celery diced

1 cup frozen peas

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 cup beef broth

2 tablespoons all-purpose flour

Salt and pepper to taste

2 tablespoons olive oil

½ TBS of dried thyme

½ tsp of dried rosemary

For the mashed potato topping:

4 large potatoes, peeled and cubed

8 tablespoons butter

1/2 cup heavy cream

Salt and pepper to taste

Optionally:

½ cup of shredded sharp cheddar cheese for the crust.

Chopped fresh parsley for garnish

Shepherd’s Pie Beef Filling

Heat olive oil in a large skillet over medium heat. If using leftover steak, quickly sear the sides. If using ground beef or cubed roast, you’ll have a longer cooking time. The purpose here is to build up a nice crust on the exterior of the meat. After browning, remove the meat from the pot and set aside.

Next, add a small splash of olive oil if the beef didn’t leave enough fat behind. Toss in the chopped onion and cook until softened. After the onions have some color, add in our minced garlic, carrots, and celery. Cook for 2-3 minutes until the carrots have softened.

Add the meat back to the pot along with the frozen peas and sprinkle 2 tablespoons of flour over the top and continue to cook. It’s important not to miss this step. The additional cooking removes the raw flour taste. Stir in the tomato paste and Worcestershire sauce, coating the mixture.

I have a rule I like to follow when I cook. Dry herbs = added early during cooking to develop their flavor. Fresh herbs = added toward the end or after cooking to get the biggest punch of flavor. I normally like to use dry herbs but all I had was fresh so in the pot they go.

Slowly pour in the beef stock, stirring constantly until the mixture thickens into a gravy-like consistency. Season with salt and pepper to taste. Simmer the beef filling for about 10-15 minutes until the flavors meld together and the mixture thickens slightly. Remove from heat and set aside.

Smash those Spuds

If making fresh mashed potatoes, place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Thoroughly drain the cooked potatoes and return them to the pot with the heat on low. This will help evaporate some of the excess water. Water is the enemy of great mashed potatoes. Add the butter and heavy cream to the pot. Mash the potatoes with a potato masher until smooth and creamy. Season with salt and pepper to taste.

Combine the Casserole

Preheat your oven to 375°F (190°C). Transfer the prepared beef filling into a 9×13 inch baking dish, spreading it out evenly.

Spoon the mashed potatoes over the beef filling, spreading them out with a spatula to cover the entire surface.

Use a fork to roughen the surface of the mashed potatoes. This will aid in browning the surface.

Optionally sprinkle the ½ cup of shredded sharp cheddar over the top.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the mashed potatoes are golden brown on top. Once baked, remove the Shepherd’s Pie from the oven and let it cool for a few minutes before serving.

If you want to up the presentation or just cooking for 1-2 people you can add the filling to a ring mold. Make sure you use baking sheet that has a lip to catch any excess juices. Cover the top with mashed potatoes and cheese. This makes a nice single serving. Keep your beef filling and mashed potatoes in the fridge and use as needed.

Beautifully plated Shepherd's Pie — Get in my Belly!

Top with fresh chopped parsley, grab a cold pint of Guinness and enjoy!