Shepherd’s Pie

A finished Shepherd's Pid

The finished pie

  • 2 lbs potatoes, peeled and roughly chopped
  • 2 cloves garlic
  • Plus: 1/2 cup cream, salt and pepper to taste
  • 1 pound ground beef or lamb
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped small
  • 2 carrots, scrubbed or peeled, and chopped small
  • 1 celery stalk, chopped finely
  • 1/3 cup frozen corn
  • 1/3 cup fresh or frozen cut green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup beef or vegetable stock
  • 1/4 cup red wine (can use stock, if desired)
  • 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • pinch of ground nutmeg
  • salt and black pepper to taste
  • 2 tablespoons cold butter, cut into pieces
  1. Preheat oven to 400 F.
  2. Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat.  Bring to a boil and cook until tender, about 15-20 minutes.  Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning.  Beat with a wooden spoon until fluffy, set aside.
  3. In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned.  Spoon off excess fat and remove meat.
  4. Wipe down the skillet and add the vegetable oil. Bring to a medium heat.  Add the onion, carrot, celery, corn and green beans.  Cook, stirring occasionally, until softened, about 15 minutes.  Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
  5. Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes.  Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Taste the meat mixture and adjust seasonings.
  6. Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
  7. Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.

Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.

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Filed under food, Main Course, Protein, Vegetables

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