Shepards pie 🐑
Ingredients/prep:
1. Sliced mushrooms cooked in butter 7 minutes on medium. Place aside in mixing bowl
2. Russet potatoes peeled and diced in boiling water for 30-35 minutes medium high heat
3. Yellow onion small to medium diced
4. One package of ground beef
5. 2 cups of beef stock (less if you want thicker)
6. 6oz can of tomato paste
7. Pack of frozen veggies
8. 1/2 to 1 cup of ketchup
9. Bag of mild cheese
10. 1/2 cup to 1 cup Heavy whipping cream
11. Butter
12. Minced garlic
13. 1 & 1/2 cup of flour
instructions:
1. Did the mushrooms first and place in mixing bowl and potatoes were drained after boiling and soft. I placed in my potatoes while hot in kitchen aid mixer to get that soft texture. Before mixing I added less than half stick of butter and 1/2 cup of heavy whipping cream first then mixed. Added the seasonings: pepper, salt, paprika, garlic & onion powder. If too thick add in another 1/2 cup of whipping cream. Mix until thick and fluffy.
(Preheat the oven to 375) then move on.
2. I went head and stir on medium heat the onion and my frozen veggies until softened and defrosted. Then I added the ground meat. I only added one tray but add more meat if you want. I seasoned only salt and pepper and then add the minced garlic and mix until meat is brown not red. Add the tomato paste and ketchup. The more ketchup the sweeter.
3. After place into mixed bowl with the prior mushrooms and mixed well. Then added 2 cups of beef stock (I want more liquidity than solid). I end up adding 1 & 1/2 cups of flour and mixed well.
4. I added the meat layer first to my baking dish and after added the mashed potatoes on top spreading it. I added mild shredded cheese and added to the oven on top rack for 30-35 minutes until cheese has browned.
Sides: broccoli or buttered corn is what I had.
Shepherd's Pie is truly one of those ultimate comfort foods, isn't it? My recipe here is a go-to, but I've picked up so many tips and tricks over the years to make it even better or to customize it to whatever I'm craving. First off, let's talk about the name! While many of us affectionately call any meat pie with a mashed potato topping 'Shepherd's Pie,' traditionally, a true Shepherd's Pie uses ground lamb. If you're using ground beef, like in my recipe, it's technically called a 'Cottage Pie.' Both are absolutely delicious, of course! I often switch between lamb and beef depending on what I have on hand or what mood I'm in. If you decide to go with lamb, the flavors are richer and more gamey, which is fantastic. Just follow the same steps! One thing I've learned is that the filling is super adaptable. While my recipe uses mushrooms, frozen veggies, and the delicious combo of tomato paste and ketchup, don't be afraid to experiment! I sometimes add a splash of red wine or a dash of Worcestershire sauce to the meat mixture while it's simmering; it really deepens the flavor. Carrots, peas, and corn are classic additions, but I've also thrown in some diced celery or even bell peppers when I wanted to use them up. For herbs, a little fresh thyme or rosemary stirred into the beef mixture before it simmers can elevate the taste significantly. And the potato topping? Oh, the possibilities! While a mild shredded cheese is fantastic, I sometimes mix in some sharp cheddar or even a sprinkle of Parmesan with the mild cheese for an extra kick. If you want an even creamier topping, you can add a dollop of cream cheese along with the butter and heavy whipping cream when mashing. For a slightly healthier twist, I've even blended in some cooked cauliflower with my potatoes – you hardly notice the difference, and it adds extra veggies! This dish is also a fantastic make-ahead meal. You can assemble the entire pie and refrigerate it for up to two days before baking. Just add an extra 10-15 minutes to the baking time if it's going into the oven cold. Shepherd's Pie also freezes beautifully! I often make a double batch and freeze one unbaked or even baked. To freeze, let it cool completely, then cover tightly with plastic wrap and foil. It'll keep in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and then bake as directed, adding extra time as needed. No more wondering what's for dinner on a busy weeknight! For serving, while broccoli or buttered corn are great sides, I also love to pair it with a simple green salad with a vinaigrette to cut through the richness. A crusty piece of bread is also perfect for soaking up any delicious juices! Finally, a little tip: if your filling seems too watery, let it simmer a bit longer, or add a little more flour or cornstarch slurry (mixed with a bit of cold water) to thicken it up before adding the flour. And for that perfectly golden, bubbly cheese topping, don't rush the baking process. Sometimes I even pop it under the broiler for a minute or two at the very end, just to get that beautiful crust on the potatoes and cheese – but watch it carefully so it doesn't burn! Hopefully, these extra tips help you make the best Shepherd's Pie (or Cottage Pie!) every single time. It's such a comforting dish, and it's even more rewarding when you can truly make it your own.
