Shepherd’s Pie

I am eager to know if many people make or have made Shepherd’s Pie for St. Patrick’s Day?  It wasn’t until the last couple years that I knew anything about it and actually started making it in March.  It seems like a pretty simple idea, right?  Ground beef on the bottom, mashed potatoes on top?  Why haven’t I thought of this before?  Comfort food at its finest.

Apparently, authentic Shepherd’s Pie uses ground lamb.  Since we are cattle / beef people, I went with ground beef instead.  I love the versatility of this recipe.  It’s kinda like a one pot meal; however if you make your own mashed potatoes – then technically it’s two pots. 😉  I started by peeling the potatoes; then got them boiling in a medium pot.  Next, I began cooking the ground beef.  After it’s about mid-way through then I added the onions and other vegetables (with the exception of the peas).  

Once the beef is fully cooked through and vegetables are soft, add the spices. Then add in the tomato paste and beef broth. After several minutes, carefully spread beef mixture into the bottom of a 7″ x 11″ baking dish.
When the potatoes are fully cooked through (test softness with a fork), then drain in a colander for a few minutes. Then add to a mixing bowl with electric mixer attachment. Depending on how creamy one likes their potatoes, I begin mixing potatoes with about 3 T. butter. One potatoes have reached a smooth consistency, then I add in about 1/4 c. milk. and salt and pepper to taste.

5 from 1 vote

Shepherd's Pie

Print Recipe

adapted from Savory Nothings

Prep Time:30 minutes mins

Cook Time:45 minutes mins

Total Time:1 hour hr 15 minutes mins

Ingredients

• 1 T. olive oil
• 1 lb. ground beef
• 1 garlic clove; minced
• 1/2 onion; chopped
• 2 medium carrots; finely chopped
• 1/2 t. salt
• 1/4 t. ground paprika
• black pepper to taste
• 2 T. all purpose flour
• 2 T. tomato paste
• 1 c. beef broth
• 1 c. frozen peas
• 1/2 t. dried thyme
• 1/2 t. dried rosemary
• 1 t. parsley
• 1/2 c. cheddar cheese
• For the potatoes:
• 6-8 large russet potatoes
• 3 T. unsalted butter
• 1/4 c. milk
• salt and pepper to taste

Instructions

• Set out a 7"x 11" baking dish.
• If making mashed potatoes, peel potatoes and being boiling in medium sized pot.
• Heat oil over medium high heat in a large, deep skillet. Add the beef, garlic and onion, and cook until browned. Add the carrots and continue cooking until veggies are starting to soften.
• Sprinkle the salt, paprika, and flour over the pan. Cook for 2 minutes, stirring often. Stir in the tomato past and cook, stirring all the time, until it smells roasted (about 1 minute).
• Add the beef broth and simmer for about 4-5 minutes or until a thick gravy has formed.
• Stir in the peas and herbs. Then spread in the baking dish. Set aside and cool.
• In the meantime, make your favorite mashed potatoes - about 4 cups to top off the casserole. Once potatoes are soft with a fork, transfer to a colander and cool for several minutes. Add to bowl of an electric mixer, and then combine with butter. Beat on medium or about three minutes. Then slowly pour in the milk. Add salt and pepper as desired. Spread or pipe on potatoes.
• Preheat oven to 400 degrees. Sprinkle with cheese and bake for 20 minutes or until golden.

Course: Main Dish

Servings: 6

Author: Molly

Next layer potatoes on top of cooled beef – this can be done by using a spatula or if you want to fancy – then they can be piped on top.  Add cheddar cheese and pop into to the oven at 400 degrees for 20 minutes.