Shepherd’s Pie: Unlock a Secret in the Culinary World

Shepherd’s Pie: Unlock a Secret in the Culinary World

Hey guys! I’m bringing you shepherd’s pie today! It is full of fresh vegetables, tender cuts of meat in a rich sauce then topped with pillowy soft whipped potatoes. Classically this dish dates back to the early 1700’s in the UK, where it started with minced meat topped with potatoes as a way to use up leftover meat. Now this savory classic is in a lane all on it’s own and it made with purpose, often showcasing fine herbs, cheeses and meats.

By any other name, it’s still the same!

Shepherd’s pie, cottage pie or it’s french cousin, hachis Parmentier, are all interchangeable names for the same dish. Beef and lamb are the most common types of meat used. However, there are some purest that say shepherd’s pie is exclusively made with lamb and cottage pie made with beef. The one thing that is agreed upon is there is no pastry topping.

Swaps & Specs:

• Use whatever meat you want. Ground beef is frequently used in this dish and would be a great was to save money.

• Use your favorite combination of vegetables. Corn, carrots, green beans and peas is another great mix.

• For the potatoes, you can flavor these with garlic, chives, cheese or bacon. It will just bring another layer of flavor to this dish.

• For stiffer potatoes add 3 egg yolks to the potatoes when mashing them. Just be careful to temper them in slowly so they don’t curdle on you.

• To get a gourmet look pipe the potatoes in with a pastry bag, make rows or rosettes. Or on a smoothed out potato surface, scrap a fork in it to create ridges. These will brown up and get crispy.

• Top with parmesan cheese to keep it light and simple. Add shredded cheddar to make it gooey and golden!

Give this classic recipe a try, I know you will love it! It really is one of the most comforting dishes out there and a great cold weather classic. Another great recipe to try is my Beef tips. It’s great served over potatoes, rice or noodles. Enjoy!

Shepherd’s Pie

Tender cuts of beef with fresh green beans, carrot and mushrooms in a delicious sauce topped with cheesy mashed potatoes.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 8 people

Calories 467 kcal

Equipment

• 1 large baking dish (13×9 deep or larger)

Ingredients

  

• 2 lb beef sirloin or ribeye, cut into small pieces
• 1 large onion, diced
• 3 tbsp. garlic, minced divided into 3 piles
• 1/2 lb mini carrots
• 1/2-3/4 lb fresh green beans
• 6 tbsp butter divided 2 tbsp & 4 tbsp
• 4 tbsp flour
• 3 cup beef stock
• 2 tbsp beef concentrate (BTB:Better than Bouillon)
• 8 oz white or bella mushrooms, sliced
• 2 tbsp Worcestershire sauce
• 1 tsp kosher salt and pepper

For the Potatoes

• 2-3 lbs gold or russet potatoes, peeled and cubed
• 1 stick butter
• 1/2 cup heavy cream
• 1/2 cup fresh grated parmesan cheese
• 1 tsp kosher salt and pepper

Instructions

 

• Heat oven to 375°. Saute carrots, green beans, onions, mushrooms and a tbsp of garlic in a tbsp of butter. Once softened, set aside and add 1 tbsp butter, tbsp garlic and beef. Cook the beef until just browned. (Don't want to over cook it) Remove to bowl with veggies to rest.
  
• While veggies are cooking get the water going for the potatoes in a large pot. Add salt for flavor. Add potatoes and bring to a boil. Cook until fork tender.
• In the same pan add 4 tbsp butter and once its melted whisk in 4 tbsp flour. Cook for 2 minutes. Slowly whisk in beef stock and beef concentrate. Add salt and pepper, Worcestershire, and last of the garlic.
  
• Once sauce thickens, add meat and veggies back into pan, stir to coat in sauce. Remove from heat. Pour into bottom of large baking dish with deep sides.
  
• When the potatoes are done cooking, drain them off. Mash potatoes with salt, pepper, butter and heavy cream. Whip until smooth. Then layer potatoes over meat mixture evenly until smooth. Top with extra parmesan if you want. Bake for 30-40 minutes or until top is golden brown and potatoes are set.
  

Notes

• Use any combination of meat or veggies you want.
• If you want really firm potatoes, add 3 egg yolks to them when mashing, just be careful to temper so the don’t curdle.

Keyword beef, potato, shepherds pie