Shepherd’s Pie
so, this is how you spell it : Shepherd ’ s Pie. But, from doing a immediate google research, it came to my attention that TONS of people think it ’ south Shepards Pie .
Irish Shepherd’s Pie
traditional Irish Shepherd ’ second Pie would actually call for background lamb. The difference between Shepherd ’ sulfur Pie and Cottage Pie is the kernel. Cottage Pie uses ground gripe, while Shepherd ’ s Pie uses anchor lamb.
I called this recipe Shepherd ’ s Pie. But, I wrote the recipe so that you could use grate gripe or grind lamb .
I typically use establish gripe because it is widely available. But, for a extra juncture, like St. Patricks day, I would use ground lamb .
How To Make Shepherd’s Pie
( Note – The broad printable recipe is at the bottom of this stake )
- Sauté some chopped onions in olive oil.
- Add ground beef or ground lamb.
- Add dried parsley, dried thyme, dried rosemary, salt, and pepper.
- Stir and cook the meat mixture until the meat is browned.
- Add minced garlic and Worcestershire sauce.
- Cook the garlic for a minute.
- Add flour and tomato paste.
- Add beef broth, frozen mixed peas and carrots, and frozen corn kernels.
- Simmer the meat gravy until it is thick.
- Boil some peeled and chopped potatoes until they are soft.
- Drain the potatoes
- Add butter, half & half, parmesan cheese, garlic powder, salt, and pepper.
- Mash the potatoes until smooth.
- Pour the meat mixture into a casserole dish.
- Top it with the cheesy mashed potatoes.
- Bake until the meat is bubbling and the potatoes are golden.
Easy Shepherd’s Pie
Making the best Shepherd ’ south Pie is not difficult. But, there are a few steps to it. You have to make the meat assortment, the chat up potatoes, assemble the casserole, and bake it .
I find that the easiest way to make this dish is to work ahead. You could make the beef or lamb mix ahead of time. Or, you could make the chat up potatoes ahead of time .
You could besides make the hale recipe ahead of clock. Just meet the casserole, cover the dish, and keep it in the refrigerator until you are quick to bake it. I find it is best to bake it within 3 days of preparing it .
When you are ready to bake it, take it out of the refrigerator for about 20 minutes before you need to bake it to let it start coming to room temperature. Uncover it, and bake .
What to serve with The Best Shepherd’s Pie
Watch the Video for the Best Classic Shepherd’s Pie Below.
Best Classic Shepherd’s Pie Recipe
The Best classical Shepherd ‘s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef ( or lamb ) with vegetables in a rich gravy, topped with bum mashed potatoes and baked .
Prep Time
20
minutes
Cook Time
50
minutes
Total Time
1
hour
10
minutes
Servings:
6
servings
Calories:
400
kcal
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Ingredients
Meat Filling:
- 2 tablespoons olive petroleum
- 1 cup chopped yellow onion
- 1 pound. 90 % lean ground gripe -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon strategic arms limitation talks
- 1/2 teaspoon ground black capsicum
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato glue
- 1 cup beef broth
- 1 cup freeze blend peas & carrots*
- 1/2 cup freeze corn kernels
Potato Topping:
- 1 1/2 – 2 pound.
russet potatoes -about 2 big potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black capsicum
- 1/4 cup parmesan cheese
Instructions
Make the Meat Filling.
- Add the oil to a big frying pan and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally .
- Add the land beef ( or prime lamb ) to the frying pan and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the kernel is browned, stirring occasionally .
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute .
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato spread persist .
- Add the broth, frozen peas and carrots, and freeze corn. Bring the liquid to a churn then reduce to simmer. Simmer for 5 minutes, stirring occasionally .
- Set the kernel mix digression. Preheat oven to 400 degrees F .
Make the potato topping.
- place the potatoes in a large pot. Cover the potatoes with body of water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes .
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot potentiometer for 1 moment to evaporate any remaining liquid .
- Add butter, half & half, garlic powderize, salt, and pepper. Mash the potatoes and bustle until all the ingredients are shuffle together .
- Add the parmesan cheese to the potatoes. Stir until well combined .
Assemble the casserole.
- Pour the kernel assortment into a 9×9 ( or 7×11 ) column inch baking dish. Spread it out into an tied layer. Spoon the chat up potatoes on top of the meat. cautiously spread into an even level .
-
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
*If you can ’ metric ton find freeze desegregate peas and carrots, you could use 1/2 cup freeze peas and 1/2 cup freeze sliced carrots .
**Bake at 400° F. Start preheating the oven after you make the meat mix ( listed in step 6 ) .
Nutrition
Serving:
1
/6th of the recipe
|
Calories:
400
kcal
|
Carbohydrates:
13
g
|
Protein:
19
g
|
Fat:
30
g
|
Saturated Fat:
15
g
|
Cholesterol:
97
mg
|
Sodium:
751
mg
|
Potassium:
483
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
2860
IU
|
Vitamin C:
7.9
mg
|
Calcium:
99
mg
|
Iron:
2.7
mg
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