Shepherd’s Pie

by on December 31, 2015 » Add the first comment.
Print Friendly, PDF & Email

Shepherd’s Pie

shep-pie1/2 pound ground lean beef
1/2 pound ground pork or lamb
1 sweet onion (large dices)
1 carrot (large dices)
1 TBL tomato paste
1 can crushed tomatoes
1 can whole peas
1/2 cup finely chopped parsley
2 tablespoons Dijon mustard
2 tablespoons all-purpose flour
1 tsp garlic powder or four cloves minced garlic
1 tsp Worcestershire sauce
1 large egg
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
About 1/2 cup fat-skimmed beef broth
1/2 C white wine
1 C beef broth
2 tablespoons butter
1/2 cup shredded Swiss or Parmesan cheese (about 2 1/2 oz.)

3 large potatoes
3 TBL butter
1/2 cup cream cheese, at room temperature

  1. Cut 3 large potatoes into one inch pieces and start heating in salted boiling water
  2. Brown beef/pork mixture in hot skillet
  3. Add onion and carrot – cook until it starts to become translucent
  4. Add flour, parsley, mustard and egg
  5. Add salt, pepper and broth
  6. Add tomato paste
  7. Deglaze pan with white wine
  8. Add 2 TBL butter, canned peas and crushed tomatoes
  9. Add beef broth
  10. When butter has melted, remove from heat and add cheeses
  11. When potatoes have finished mash them with 3 TBL butter and cream cheese – mix until smooth
  12. Salt and pepper potatoes to taste
  13. Butter a shallow 3 1/2- to 4-quart casserole.
  14. Spread two-thirds of the potato mixture evenly over bottom and up sides.
  15. Spoon meat mixture into the center.
  16. Spoon remaining potato mixture decoratively around edge of meat mixture
  17. ALT: Boil potato medallions and place (overlapping) around the edge
  18. ALT: Boil potato medallions and place them over the top of the meat mixture – sprinkle with cheese
  19. ALT:  Pipe mashed potatoes using a pastry bag with a 1-inch star or round tip and pipe around the edge
  20. Bake pie in a 400F oven until potatoes are browned, 30 to 35 minutes

NOTES:

  • If this were to be made with ground beef only, it would be called a Cottage Pie, rather than a Shepherd’s Pie
  • If you do make this the day before serving, don’t bake it until just before planning to eat it.
  • It should take 35 to 40 minutes to heat through after it’s been stored in the refrigerator.

Find more like this: Cooking for 1.5, Dinners, Lunches

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.