I’m making my Classic Shepherd’s Pie today, which is different from how I grew up eating this dish.

I lived in London for a few years in the early 70s. I’d never had shepherd’s pie, at least not the way my Auntie Joyce made it. She did not put vegetables in her Classic Shepherd’s Pie; she added only a few shredded carrots for sweetness. The meat she used was ground lamb, and the vegetables were served on the side, not incorporated into the dish.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45  minutes
Yields: 6 servings
Equipment: 1 (9 x 9) baking dish, potato masher, rubber spatula, chef’s knife, 6 qt. Pot, 12″ sautè pan, cutting board, colander, fork

Ingredients For Meat Filling:
2 tablespoons of olive oil
1 sweet onion, diced
2 cloves of garlic, minced
2 pounds of lean ground beef, 90% lean, substitute ground lamb
2 tablespoons of all-purpose flour
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of garlic powder
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
4 dashes of Worcestershire sauce
2 heaping tablespoons of tomato paste
1/2 cup of beef broth, unsalted
1 (12 oz.) package of frozen peas and carrots
1/2 (12oz.) package of frozen corn, optional

Potato Topping:
2 pounds of Yukon gold potatoes, peeled and cut into 1 1/2-inch cubes, or substitute 3 large Russet potatoes
4 ounces of Mascarpone cheese, softened, or substitute cream cheese
1/3 cup of milk, whole milk, amount may vary
1 stick (8 tablespoons) of unsalted butter, melted
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1 tablespoon of dried parsley flakes, extra to garnish the plate

Instructions:
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions, tomato paste, kosher salt, and freshly ground pepper to taste. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute longer.

Classic Shepherd's Pie

Linda Lou

I'm making my Classic Shepherd's Pie today which is different from how I grew up eating this dish.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

1 hour hr 45 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 1030 kcal

Equipment

• 1 baking dihs 9 x 9
• 1 potato masher Hand-held
• 1 rubber spatula
• 1 chef's knife
• 1 large pot 6-quart
• 1 saute pan 12-inch
• 1 cutting board
• 1 colander
• 1 fork

Ingredients

  

• 2 tbsps olive oil
• 1 sweet onion Diced
• 2 cloves garlic Minced
• 2 pounds lean ground beef 90% Lean, substitute ground lamb
• 1 tbsp Kosher salt
• 1 tsp black pepper Freshly ground
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 2 tbsps all-purpose flour
• 4 dashes Worcestershire sauce
• 2 heaping tbsps tomato paste
• 1/2 cup beef broth Unsalted
• 1 12 oz. frozen package of peas and carrots
• 1/2 12 oz. frozen package of corn Optional

Potato Topping

• 2 pounds Yukon gold potatoes Peeled and cut into 1 1/2 inch cubes. Substitute 3 large Russet potatoes
• 4 ounces Mascarpone cheese Softened, substitute cream cheese
• 1/3 cup whole milk Amount may vary
• 1 stick 8 tbsps butter Unsalted and melted
• 1 tsp Kosher salt
• 1/2 tsp black pepper Freshly ground
• 1 tbsp parsley flakes Extra for garnish

Instructions

 

• Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions, tomato paste, kosher salt, and freshly ground pepper to taste. Cook for 5 minutes, stirring occasionally. Add the minced garlic and cook for 1 minute longer.

  Add the ground beef (or lamb) to the skillet and break it apart with a wooden spoon. Add the rosemary, thyme, kosher salt, and freshly ground black pepper. Stir well. Once the meat has started to brown, I sprinkle in the flour, stirring to combine. Cook for 6 to 8 minutes, until the meat is browned, stirring occasionally.

  Add the Worcestershire sauce and beef broth. Stir to combine.

  Add the frozen peas and carrots, and stir to combine. Bring to a boil, reduce the heat to medium-low, and simmer for 10 to 15 minutes, stirring occasionally, until most of the liquid evaporates.

  Set the meat mixture aside.

  Preheat oven to 400° F.

  Make The Potato Topping:

  Place the potatoes in a large pot. Cover with cold water. Bring the water to a boil. Reduce to a simmer. Cook until fork-tender, 10 to 15 minutes.

  Drain the potatoes in a colander. Return the potatoes to the hot pot. Allow the potatoes to rest in the hot pot for 1 minute to allow any remaining liquid to evaporate.

  Mash the potatoes completely. Add the Mascarpone cheese, milk, Kosher salt, and fresh ground black pepper. Switch to a wooden spoon and stir until all the ingredients are combined.

  Assemble The Casserole:

  Pour the meat mixture into a lightly greased 9 x 9-inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer, using a rubber spatula.

  Using a fork, gently make rough score marks on the potatoes in a cool design. Drizzle with the melted butter and top with dried parsley flakes.

  Bake uncovered for 30 minutes. Cool for 20 minutes before serving. 

  There you have it, my Classic Shepherd's Pie. 
  

Notes

1) If the baking dish looks full, place it on a rimmed baking sheet so the filling doesn’t bubble into your oven.

 

2) Start preheating the oven after you make the meat mixture.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

Keyword #classicdishes, casseroles