Not Your Momma's Shepherd's Pie
This is a rich, layered flavored shepherd's pie for Saint Patrick's Day or any day.
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Equipment
- 1 Casserole Dish
- 1 Potato Masher
Ingredients
- 1.5 Lbs Russet Potatoes peeled and cut
- 1.5 Qts Chicken Stock
- 1/4 Cup Buttermilk or Sour Cream
- 1/3 Cup Heavy Cream or Half and Half
- 2 Egg Yolks
- 1 Tbs Olive Oil
- 1 Cup Cheddar Cheese shredded
- 1/4 Cup Grated Cheese Parmagiano Reggiano
- 1/4 Cup Celery chopped
- 1 Onion chopped
- 1/2 Cup Carrots chopped
- 1 Cup Corn Canned or Frozen
- 1 Cup Peas Frozen
- 1,5 Lbs Ground Beef
- 3 Tbs Tomato Paste
- 3 Tbs Flour
- 1/8 Cup Worcestershire Sauce
- 1/4 Cup Fresh Rosemary chopped fine
- 2 Tbs Dried Thyme
- Salt and Pepper to Taste
Instructions
- Wash, peel, and cut your potatoes
- Boil the potatoes until tender in 1 quart of the chicken stock, if potatoes are not completely covered, add more stock or a bit of water (reserve a cup and a half for the pie)
- When potatoes are tender to touch with a fork, drain the stock (technically you could reserve it and use it toward your cup and a half needed for the pie).
- Mash the potato with a hand masher or fork, add the creams and buttermilk
- Add salt and pepper to taste
- Add in the two eggs one at a time
- Stir just until lumps are gone (do not over stir or potatoes will be too sticky)
- Set Potatoes aside for now
- In a frying pan add your tablespoon of olive oil and sweat your onion celery and carrots until glistening.
- Add in the ground beef and cook until no more pink shows in the meat
- Drain the excess grease from the frying pan into a bowl to discard when cool
- Add in the tomato paste, the worcestershire, the rosemary, and thyme, and more black pepper
- Add in the flour and mix around then also add your first cup of chicken stock ( stir and your mixture should have the consistency of chili, if too thick add the additional stock)
- Remove the mixture from the heat once you have the consistency you are seeking
- Preheat your oven to 400 degrees F
- Gently fold the cheeses into your mashed potatoes
- Now you are ready to assemble your pie
- In a baking dish add the layer of meat first, then the peas and corn
- Using a rubber spatular spread a thick layer of the mashed potatoes over your existing ingredients you can form peaks by patting the potatoes with your spatula and moving it straight up
- You can optionally add salt and pepper to the top, a bit of shredded Parmigiano Reggiano and or paprika and or dried chives
- Bake at 400 F uncovered for 30-35 minutes
Video
Nutrition
Calories: 735kcalCarbohydrates: 48gProtein: 38gFat: 43gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 192mgSodium: 743mgPotassium: 1414mgFiber: 5gSugar: 11gVitamin A: 2805IUVitamin C: 24mgCalcium: 291mgIron: 7mg
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Our Favorite Shepherd’s Pie Yet!