Shepherd’s Pie / Cottage Pie ❤️
Shepherd’s Pie or Cottage Pie is a delicious casserole made with ground meat, vegetables and topped with mashed potatoes, here in the States many of us prepare it with ground beef , so we call it Cottage pie, I kept the Shepherd’s pie name because that’s how most of know it. Shepherd’s pie is a one pot dish made with hearty meat, vegetables and mashed potatoes and it can be enjoyed alone, with some crusty bread or a side salad. This Shepherd’s pie can be prepared in a short time and will become your favorite new casserole. Shepherd’s pie is comfort food at its best, and I hope you give it a try.❤️
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INGREDIENTS ___________________
1 lb. Ground beef 80/20
1 medium onion (diced)
1 Tbsp freshly chopped Rosemary
1/2 tsp chopped thyme (or dry)
1/4 tsp rubbed sage
1 Tbsp Worcestershire sauce
2 large garlic cloves (finely minced)
1 Tbsp Tomato Paste
1 C. Frozen peas
3/4 C. Small diced carrots (or frozen)
1 1/2 C. Beef broth
Salt as needed
Pepper as needed
2 1/2 Tbsp All purpose flour
1 chopped celery rib
INGREDIENTS FOR POTATOES ____________
2 lbs. Russet potatoes (about 1 inch cube)
1 1/2 tsp salt to boil potatoes
3 Tbsp butter
3/4 C. Milk
1 egg yolk (optional)
Salt as needed
Pepper as needed
2/3 C. Freshly shredded white extra sharp cheddar cheese
1 Tbsp chopped chives (optional)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
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Shepherd's Pie | Basics with Babish
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Unlike most St. Patty's Day celebrations, shepherd's pie is full of distinctly Irish ingredients. Treat yourself to this easy, flavorful, comforting classic - and leave out the green food coloring. There are peas and chives, those are all the green you need.
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Shepherd's Pie | The F Word
Gordon Ramsay's recipe for shepherds pie for Season 3 of The F Word .
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Shepherd's Pie in a cast iron pan | lamb and peas filling, cheesy potato topping
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***RECIPE, SERVES 6-8°°°
2 lb (907g) ground lamb
3-4 carrots
1 large onion
Half a bottle (3 cups, 375mL) white wine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon garlic powder
1 teaspoon mustard powder
1/2 cup (118mL) Worcestershire sauce
1/4 cup (60mL) tomato paste
1/4 (30g) flour (use more if you want your filling more solid)
water or stock
salt
pepper
a stock cube, or a spoonful of stock concentrate (like Better Than Bouillon), or a few ice cubes of homemade demi-glace from this recipe:
fresh rosemary (very optional)
10 oz bag (280g) frozen peas
2 lb floury potatoes
1 stick (4 oz, 110g) butter
milk
2 egg yolks
2 oz (50g) cheddar cheese
salt
chives (very optional)
This recipe is calibrated for a 12-inch (30 cm) oven-safe skillet, but you could cook the filling in any pan and simply transfer it to a suitable baking dish.
Put the lamb into the pan and flatten it into a disk across the entire surface. Turn the heat on high underneath. While it heats up and starts to cook, grate or finely chop the carrots and onion. When the lamb is brown on the bottom, stir in the carrots and onion with a wooden spoon, scraping the bottom and breaking up the meat as you go.
Keep cooking and stirring until much of the water has evaporated, 5-10 min. When you notice the pan starting to dry out, reduce the heat to medium. When things start sticking to the bottom of the pan again, stir in the tomato paste and flour, and cook for another minute or two, until burning of the fond is imminent. Deglaze with the wine.
Stir in the Worcestershire, herbs and spices (except for salt), stock concentrate or demi-glace, and enough water to cover. Reduce heat to a simmer and cook until reduced and quite thick, at least half an hour.
Peel the potatoes and cut them into big chunks. Cover them in water and boil them until very fork-tender. Drain. Put in the butter and let it melt in the heat of the potatoes. Mash the potatoes, stirring in enough milk to get a slightly looser texture than you'd normally want for mashed potatoes. Grate in the cheese, put in the egg yolks, stir until smooth, then taste for seasoning and add as much salt as you want. (The egg yolks might not be totally cooked at this stage, so if you need to be cautious about pathogens, taste for seasoning before you mix in the eggs.) Keep the mash warm until you're ready to put it on the pie.
Get your oven heating to 400ºF, 200ºC, ideally convection.
When the meat filling is reduced and thick, take it off the heat — the cooler it is when you top the pie, the better. Chop up the fresh rosemary and put it in (if you've got it), and stir in the frozen peas (still frozen). Smooth out the surface of the meat filling, then drop on the potatoes in large dollops. Pull with the back of a spatula to spread the potatoes out toward the pan edges and get everything covered in an even, thin later. If you want, use a fork to make some ridges in the surface that'll brown nice and look pretty.
Bake the pie until the potatoes are puffy and the filling is bubbling, about 30 min. Take it out and top it with finely chopped chives, if you have them. Let cool at least 20 minutes before scooping.
How To Make a REAL Shepherd's Pie - Chef Jean-Pierre
Hello There Friends, I'm back to make another Shepherd's Pie, or as the French call it Hachis Parmentier! Although this time, it's the real deal. Kind of. I am making it with lamb like a traditional Shepherd's Pie, but I still like to put my mushrooms and a layer of Potato on the bottom. That way, I can add a layer of cheese before the meat. Do as you wish but I think this makes the dish much better! Let me know what you think in the comments section, and I hope anyone who was upset I didn't use lamb last time can be happy with the result today!
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0:00 Intro
0:28 What is a Real Shepherds Pie?
1:52 Start Sauteing
3:54 Mise En Place
4:50 Sauteing the Lamb
6:57 Caramelized Lamb
7:11 Start adding your ingredients
10:23 Finishing the Lamb Mix
12:18 Let's put it all together
19:39 Taking it out of the oven
21:05 Cutting a piece
21:55 Tasting / Outro
22:46 Bonus :)