I made Shepherd's Pie one evening when it was chilly. This is what we would call "rib-sticking"....hearty and comforting, it makes sense that's it's a staple in cold British households! This is easy to make, and I adjusted it to be FAQ friendly. Great if you have leftover meat or mashed potatoes around. I served it with a salad to balance out the heaviness.
Shepherd's Pie
From Cookie | October 2007 by Victoria Granof
Yield: Makes 6 servings
Active Time: 30 minutes
Total Time: 1 hour
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped (I deleted these for my allergies)
1 pound ground beef (not too lean or this will be dry...I used 15%) **
1 tsp salt
1 cup beef broth
1 tablespoon tomato paste (I deleted this for me)
1 teaspoon chopped fresh or dry rosemary
1 teaspoon dry thyme
1 tablespoon chopped Italian parsley (I omit since I can't stand parsley)
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter (I used olive oil)
1/2 cup milk (any fat content) (used almond milk)
Kosher salt to taste
1. Preheat oven to 375°F.
2. In a large oven-proof sauté pan (I used my cast iron pan to cook it all in one dish). over medium-high heat, heat the oil, then add the onion, carrot, and meat and salt. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
5. Mash the potatoes with the butter, milk, and salt.
6. Spread them over the meat mixture, then crosshatch the top with a fork.
7. Bake until golden, 30 to 35 minutes.
** You can also do this with ground turkey, add a little cumin to help pump up the flavor since it's blander than beef.
I made Shepherd's Pie one evening when it was chilly. This is what we would call "rib-sticking"....hearty and comforting, it makes sense that's it's a staple in cold British households! This is easy to make, and I adjusted it to be FAQ friendly. Great if you have leftover meat or mashed potatoes around. I served it with a salad to balance out the heaviness.
Shepherd's Pie
From Cookie | October 2007 by Victoria Granof
Yield: Makes 6 servings
Active Time: 30 minutes
Total Time: 1 hour
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped (I deleted these for my allergies)
1 pound ground beef (not too lean or this will be dry...I used 15%) **
1 tsp salt
1 cup beef broth
1 tablespoon tomato paste (I deleted this for me)
1 teaspoon chopped fresh or dry rosemary
1 teaspoon dry thyme
1 tablespoon chopped Italian parsley (I omit since I can't stand parsley)
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter (I used olive oil)
1/2 cup milk (any fat content) (used almond milk)
Kosher salt to taste
1. Preheat oven to 375°F.
2. In a large oven-proof sauté pan (I used my cast iron pan to cook it all in one dish). over medium-high heat, heat the oil, then add the onion, carrot, and meat and salt. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
5. Mash the potatoes with the butter, milk, and salt.
6. Spread them over the meat mixture, then crosshatch the top with a fork.
7. Bake until golden, 30 to 35 minutes.
** You can also do this with ground turkey, add a little cumin to help pump up the flavor since it's blander than beef.