Updated Shepherd’s PiePosted: February 2, 2017
We got our first snow of the year this week! Just a dusting, but enough to make for a white morning. It’s cold, but dry enough, so it doesn’t feel like that bitter, seeping chill. Our winter has, otherwise, been fairly warm, so I’ll take it! All through the fall, winter, and early spring, Shepherd’s Pie is in my rotation at least a few times each month. It is one of a few select dishes that M and I will eat the leftovers with as much gusto as the fresh serving. (Given that my lunches are alway leftovers, I relish when a dish is just as good the day after.) Also, this recipe usually gives us between 6-8 servings, so it packs a real punch in my weekly meal plans. Better yet, it’s not too hard to double the recipe and it freezes well. (Just thaw for 24 hours/overnight before reheating!) Plus, I have successfully replaced half of the ground meat with finely chopped mushrooms and/or cooked lentils to great success. Tasty? Check. Reliable? Check! Cheap? Check!
I’ve been making Shepherd’s Pie from memory for several years now, though I shared my recipe, here, a long time ago. When M and I were planning for our trip to the beach house this year, we decided to make Shepherd’s Pie on our dinner shift. I was totally surprised to find that I had organically adjusted from my original recipe without even noticing. So here is how I make Shepherd’s pie now, in 2017. As my friend pointed out, the big difference that makes this dish so good is that equal effort is put into seasoning and flavoring the potato topping as well as the meat, keeping the whole thing in balance and making every bite delicious! (And in case you were wondering, it is pretty simple to multiply this recipe by 6, in order to feed 25 hungry people at once–just make sure you have big pans!)
Serves: 6-8 | Prep time: 20 min. | Cook time: 30-40 min
For the Topping:
- 1-1.5 lb potatoes (russets are ideal)
- 4 Tbsp heavy cream
- 3 Tbsp butter
- 1+ tsp salt
- 1/2 tsp. black pepper
- 1 clove garlic, finely minced or grated
- fresh chives, optional
- 1/4 c. grated parmesan cheese + more for sprinkling
For the Filling:
- -1 lb ground beef or ground lamb
- -Olive oil (about 2 Tbsp/enough to coat the pan)
- -1 large/2 medium carrot(s), finely chopped
- -1 large yellow or white onion, finely diced
- -1 Tbsp fresh rosemary, minced (or 2 tsp dried)
- -1 Tbsp fresh thyme, minced (or 2 tsp dried)
- -2 garlic cloves, minced (I love garlic, you can use less, to your taste)
- -3 Tbsp Worcestershire Sauce
- -3-4 Tbsp Ketchup
- -1/4 c red wine (I used a cabernet we had lying around)
- -1/4 c chicken or beef broth/stock
- -3/4 c. frozen green peas
- salt & pepper
Start the potatoes:
Preheat the oven to 425 degrees Fahrenheit. Peel the potatoes and cut into cubes. Place in a pot and cover with water an inch above the potatoes. Bring to a boil over medium heat and cook for 10-15 minutes until the potatoes are easily pierced by a fork. Remove from heat and set aside.
Make the filling:
While the potatoes are cooking, add the oil to a hot pan, then add the chopped carrots and onions. Sauté over medium-high for about five minutes, until the vegetables begin to soften, then add in the ground meat*. Cook, stirring often to break up the minced meat. Drain the fat if necessary. Add the minced garlic, rosemary, and thyme and cook for 1-2 minutes more until the garlic is fragrant. Add the Worcestershire sauce and ketchup, stirring well to coat the entire mixture. Then add the wine, broth, and peas. Turn the heat down to medium-low and allow the mixture to simmer while mashing the potatoes.
Make the potato topping:
Drain the potatoes and add in the remaining ingredients. Mash together into one smooth mixture. Taste and add more salt or pepper, if needed.
By now, the liquid in your meat mixture should have reduced some. In a well-oiled dish, layer first the meat mixture, then the potato topping. Sprinkle with additional parmesan cheese and bake in the oven for 10-15 minutes, until the cheese is golden.
*If replacing half the meat: With mushrooms–add to the carrots and onions for the beginning, allowing the mushrooms to cook down before adding the meat. With cooked lentils: add after all the meat has browned.