Shepherds Pie is a hearty, rich, flavorful meal that everyone has heard of but few have included in their recipe file. I hope to change that with this delicious recipe that you will want to put on your meal rotation.
Spring is my favorite season. I love the new growth on trees, the first blooms of flowers, planting the garden, and getting ready for all the activities that come with the season. However, Fall is my favorite season for food! I just love soups, pasta, gravies, thick and rich meals that stick to your ribs. Who’s with me? This Shepherds Pie recipe definitely falls into that category.
The traditional Shepherds Pie originated in the UK and is made with lamb. I didn’t know that until recently. However, this could also be made using ground beef in which case it is called Cottage Pie. Another option would be to use leftover roast beef. I’m all for using those leftovers!
Begin by preparing the mashed potatoes. These will be used as the topping for the Shepherds Pie. They can be made in advance because they will reheat as it bakes. The seasonings you use for the potatoes is your choice. For this recipe I used horseradish and it was delicious. You could also use cheese, sour cream, anything you like in your potatoes.
In a large 10-inch cast-iron skillet over medium heat, saute the onions in a tablespoon of olive oil until they are translucent. Add the garlic and carrots, season with salt and pepper. Cook for 4-5 minutes until the carrots begin to become softer.
Add 1/2 cup of beef stock and simmer until the stock is almost absorbed.
Add the lamb into the pan breaking it up with your spatula. Continue cooking until the lamb is no longer pink.
Add the Worcestershire Sauce, tomato paste, rosemary, thyme, nutmeg, and red pepper flakes. Stir to combine. Add the flour and cook for 2-3 minutes. Pour in 1 1/2 cups beef stock and bring to a low boil. Stir in the peas and corn. Season to taste with salt and pepper.
Remove the pan from the heat. Add the mashed potato topping and spread evenly over the surface of the meat mixture. You can make swirls or stripes if you want to be fancy, but I just use a fork to spread out the potatoes. There is not a fancy bone in my body.
Place skillet on a cookie sheet and bake in a preheated 375-degree oven for 45 minutes until the casserole is bubbling and browned. Let rest for 10 minutes before serving.
SHEPHERDS PIE
Ingredients
SHEPHERDS PIE
- 1 pound ground lamb
- 1 medium onion diced
- 4 cloves garlic minced
- 2 carrots peeled, chopped into small pieces
- 1 1/2 cups beef stock divided
- 1 1/2 tablespoons Worcestershire Sauce
- 2 tablespoons Tomato paste
- 1 tablespoon rosemary chopped fine
- 2 teaspoons fresh thyme
- nutmeg just a pinch
- 1/4 teaspoon red pepper flakes more if you want more heat
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 3/4 cup frozen corn
- salt and pepper to taste
MASHED POTATOES
- 4 russet potatoes peeled and cut into cubes
- 1 tablespoon salt
- 4 tablespoons butter melted
- 1/2-1 cup heavy cream the amount will depend on the size of potatoes, start with a half cup and add as necessary
- 2 tablespoons horseradish
Instructions
SHEPHERDS PIE
- In a 10-inch cast-iron skillet over medium heat, saute the onions until translucent.
- Add the carrots and garlic. Saute for 4-5 minutes.
- Pour in 1/2 cup beef stock and simmer until most of the stock is absorbed.
- Add the lamb, break apart with your spatula and cook until the lamb is no longer pink.
- Add the Worcestershire Sauce, tomato paste, rosemary, thyme, nutmeg, and red pepper flakes. Stir to combine and bring to a simmer.
- Sprinkle with the flour, mix well, and cook for 2-3 minutes.
- Add the remaining 1 cup of beef stock and bring to a boil. Cook for 2-3 minutes.
- Stir in the peas and corn.
- Remove from the heat and spread the mashed potatoes evenly over the top.
- Place skillet on a baking sheet and bake in a preheated 375-degree oven for 45 minutes until bubbly and browned.
- Let rest for 15 minutes before serving.
MASHED POTATOES
- Scrub and peel the potatoes. Cut into cubes.
- Place in a pot and cover with cold water. Bring to a boil and add salt. Cook for approximately 15-20 minutes until the potatoes are tender.
- Remove from heat and drain.
- To the cooked potatoes, add the butter, horseradish, and heavy cream. Mash well. Add more cream as necessary to reach a creamy consistency. Season to taste with salt and pepper. Set aside until ready to use.
Notes
- Cheese,
- Sour cream,
- Garlic, and chives, to taste
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