Classic Shepherd's Pie
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Ingredients:
- For the Filling:
- 1 lb ground lamb (or beef for "Cottage Pie")
- 1 onion
- finely chopped
- 2 cloves garlic
- minced
- 2 carrots
- diced
- 1 cup peas (frozen or fresh)
- 1/4 cup tomato paste
- 1 cup beef or vegetable broth
- 1/2 cup red wine (optional
- but adds depth)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp rosemary (fresh or dried)
- Salt and pepper to taste
- 2 tbsp olive oil or butter for cooking
- For the Mashed Potatoes:
- 2 lbs potatoes (Yukon Gold or Russets work well)
- 4 tbsp butter
- 1/2 cup milk or cream (add more for creamier mashed potatoes)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional
- for topping)
- Fresh parsley
- chopped (optional for garnish)
Instructions:
1. Make the Mashed Potatoes:
Boil the Potatoes: Peel and dice the potatoes. Place them in a large pot of salted water, bring to a boil, and cook for 12-15 minutes until they’re tender when pierced with a fork.
Mash: Drain the potatoes and return them to the pot. Add the butter, milk (or cream), and salt and pepper. Mash until smooth and creamy. You can make them as creamy or as chunky as you like.
Cheese (Optional): For a cheesy twist, stir in shredded cheddar cheese into the mashed potatoes while they’re still hot for extra richness. Set aside.
2. Prepare the Shepherd’s Pie Filling:
Cook the Meat: Heat olive oil or butter in a large skillet over medium heat. Add the ground lamb (or beef) and cook, breaking it apart, until browned. Remove any excess fat from the pan.
Add the Veggies: Stir in the onion, garlic, and carrots, and cook for about 5-7 minutes until softened.
Add the Liquids and Seasoning: Stir in the tomato paste, Worcestershire sauce, red wine (if using), broth, thyme, and rosemary. Let it simmer for 10-15 minutes until the sauce has thickened and the meat is tender.
Add the Peas: Stir in the peas, and cook for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
3. Assemble the Shepherd’s Pie:
Layer the Filling: Preheat your oven to 375°F (190°C). Spread the meat and veggie mixture into the bottom of a 9x13-inch baking dish (or any oven-safe dish).
Top with Mashed Potatoes: Spoon the mashed potatoes on top of the meat filling, spreading them evenly with a spatula. You can use the back of a spoon to create a nice texture (like peaks) on top, which will help them get crispy in the oven.
Optional Cheese: If you want a golden, cheesy top, sprinkle some shredded cheddar cheese over the mashed potatoes.
4. Bake and Serve:
Bake: Place the pie in the preheated oven and bake for 20-25 minutes until the top is golden and the filling is bubbling around the edges.
Rest: Let the Shepherd’s Pie rest for about 5 minutes before serving. This helps everything set up nicely.
Serve: Garnish with fresh chopped parsley if desired, and serve with a side of salad or some crusty bread if you're really in the hibernation mood.
This dish is the ultimate in comfort—rich, savory meat, tender veggies, and creamy mashed potatoes all in one bite. It’s the kind of food you want to eat while wrapped in a blanket, Netflix on, and a cup of tea (or wine) nearby.
Boil the Potatoes: Peel and dice the potatoes. Place them in a large pot of salted water, bring to a boil, and cook for 12-15 minutes until they’re tender when pierced with a fork.
Mash: Drain the potatoes and return them to the pot. Add the butter, milk (or cream), and salt and pepper. Mash until smooth and creamy. You can make them as creamy or as chunky as you like.
Cheese (Optional): For a cheesy twist, stir in shredded cheddar cheese into the mashed potatoes while they’re still hot for extra richness. Set aside.
2. Prepare the Shepherd’s Pie Filling:
Cook the Meat: Heat olive oil or butter in a large skillet over medium heat. Add the ground lamb (or beef) and cook, breaking it apart, until browned. Remove any excess fat from the pan.
Add the Veggies: Stir in the onion, garlic, and carrots, and cook for about 5-7 minutes until softened.
Add the Liquids and Seasoning: Stir in the tomato paste, Worcestershire sauce, red wine (if using), broth, thyme, and rosemary. Let it simmer for 10-15 minutes until the sauce has thickened and the meat is tender.
Add the Peas: Stir in the peas, and cook for another 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
3. Assemble the Shepherd’s Pie:
Layer the Filling: Preheat your oven to 375°F (190°C). Spread the meat and veggie mixture into the bottom of a 9x13-inch baking dish (or any oven-safe dish).
Top with Mashed Potatoes: Spoon the mashed potatoes on top of the meat filling, spreading them evenly with a spatula. You can use the back of a spoon to create a nice texture (like peaks) on top, which will help them get crispy in the oven.
Optional Cheese: If you want a golden, cheesy top, sprinkle some shredded cheddar cheese over the mashed potatoes.
4. Bake and Serve:
Bake: Place the pie in the preheated oven and bake for 20-25 minutes until the top is golden and the filling is bubbling around the edges.
Rest: Let the Shepherd’s Pie rest for about 5 minutes before serving. This helps everything set up nicely.
Serve: Garnish with fresh chopped parsley if desired, and serve with a side of salad or some crusty bread if you're really in the hibernation mood.
This dish is the ultimate in comfort—rich, savory meat, tender veggies, and creamy mashed potatoes all in one bite. It’s the kind of food you want to eat while wrapped in a blanket, Netflix on, and a cup of tea (or wine) nearby.