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