This shepards pie recipe, is full of flavor, it is a simple and easy recipe that any family can make and is easy on the wallet. especially in these months with the holidays coming up.
But you’ll find this recipe is still full of flavor. From the carrots and peas, to the meat and mashed potatoes, to the sautéed onions, celery, and tons of garlic rhat just feeds your whole body. But the spiced ground lamb, or other meat you choose, really pulls the whole dish together, it just makes you feell…..complete and loved.
I don’t know, I always feel impressed and proud of myself when I pull a meal together and kt turns out amazingly, and I love it. much like this.
Every family has their own version of this, many people will say it’s bland or it’s boring. If they’re telling you that, they’ll theynjust haven’t found the right recipenor added thenright ingredients to get the taste they want.
food doesn’t have to be burning so make how you want.
Shepards Pie
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 5 to 8
Ingredients
Shepherd’isPie:
- 1 lb ground lamb (or beef)
- 3 cups mirepoix ( equal parts chopped onion, carrots, celery)
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 2 tablespoons EACH: tomato paste and cornstarch
- 1/4 teaspoon EACH: ground cinnamon and ground nutmeg
- 1 tablespoon Worcestershire sauce
- fresh herbs (a few sprigs rosemary, thyme, and a bay leaf)
- 1 1 /4 cups low sodium beef stock (or chicken)
- 1 1/4 cup frozen peas, thawed + drained
Mashed Potatoes:
- 2 lbs. yukon gold potatoes, peeled
- 3 tablespoons softened butter
- 4 ounces EACH: cream cheese (softened) and shredded Irish cheddar
- 1 egg yolk
- 3/4 cup room-temp half and half (or milk)
Directions
POTATOES: boil the potatoes in a large pot of salted water until fork tender. Sometimes I’ll throw in a couple cloves of garlic in with the potatoes too.
Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
BEEF FILLING: heat a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just the tiniest bit.
Add the oil and mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes.
Add the garlic and let cook another 30 seconds or until fragrant
GRAVY: Position a rack in the center of the oven and preheat the oven to 425ºF.
Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock.
Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes.
Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.
BAKE: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently.
Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.
Notes
If you don’t have a dutch oven or an oven-safe pot, transfer everything to a greased baking dish. My prefered method.
