I’ve never made shepherd’s pie before, but I keep seeing recipes for it pop up as a yummy winter dish.  So, on this Sunday evening I thought I’d give it a try (tweaking an Emeril recipe) and it was better than I anticipated (Jim ate three servings!)

Shepherd’s Pie:

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 medium carrots, sliced
  • 1 rib celery, sliced
  • handful of cremini mushrooms, quartered
  • 1 tablespoon kosher salt
  • 3/4 teaspoon dried oregano
  • 4 cloves garlic, minced (I almost always double the garlic in recipes, this originally called for 2 cloves)
  • 3 tablespoons tomato paste
  • 1 pound ground beef
  • 1/4 cup beef broth (I throw water and beef bullion together, $ saver)
  • 1/2 teaspoon Worcestershire sauce
  • Freshly ground black pepper
  • 1 can of corn
  • 4 cups Mashed Potatoes, recipe follows
  • 1/4 cup grated Parmesan, optional

 Preheat oven to 400 degrees F

 Heat olive oil and butter in a pot.  Add onion through oregano and sauté on low for about 10 minutes.  Add minced garlic after 9 minutes have passed.  Once 10 minutes are up, add tomato paste and cook on low for another 8 minutes.  (Make sure you check every few minutes to keep from burning.)  Toss in ground beef through pepper and cook until meat is no longer pink – about 5 minutes. 

Veggies and meat w/ tomato paste (and a fun gadget)

Layer a baking dish with canned corn, then add meat/veggie mixture.  Top with Mashed Potatoes, sprinkle with parm and bake for 40 minutes.  Let sit for 10 minutes before serving. 

 Mashed Potatoes:

  • 1 1/2 pounds russet potatoes, peeled quartered
  • 2 teaspoons kosher salt, plus more for seasoning
  • 3/4 cup whole milk or whipping cream
  • 6 tablespoons unsalted butter
  • 1 teaspoon dried parsley
  • Freshly ground black pepper

 Put potatoes in a pot and add water, filling to about an inch above potatoes.  Add 1 teaspoon of salt to water, bring to a boil and simmer for 15 minutes.  Meanwhile, in a small pot, heat milk and butter.  Once butter has melted, turn off heat and cover to keep warm (before adding to potatoes). Drain potatoes, put back in pot, add milk and butter concoction, parsley, pepper and remaining salt.  Beat with a hand mixer until smooth.

Everything layered and ready to go in the oven

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