Shepherd's Pie

Shepherd’s pie is absolutely perfect for St. Patrick’s Day or any day. It is a one dish comfort meal that nurtures and nourishes. The Gourmet Goddess version has just the right tweaks to make it flavorful, delicious and juicy. This version will make your belly full and put a smile on your face.

Shepherd’s Pie, known as Cottage Pie in the 1700’s in the United Kingdom, was a meal for ‘the poor’ and was thought to be beneath the upper class.  The misguided wealthy often turned up their noses at peasant food, which was their loss. Meals comprised of accessible and inexpensive ingredients like produce, herbs and meats, fresh from the farm made themost delicious fare.  Oh, but who among the well off could get over the indignity of washing the dirt of freshly picked vegetables!

The assortment of nutrient rich root vegetables, herbs and meat in The Gourmet Goddess Shepherd’s Pie enhance one another and blend to form an aromatic and savory meal.  Serve it with a hearty loaf of bread, some butter, and an Irish Guinness Stout.

Remember as the Irish say,

Laughter is Brightest Where the Food is Best!

Happy Cooking!

And Always Remember to Stay in Touch with Your Inner Goddess!  

SHEPHERD’S PIE INGREDIENTS

MASHED POTATOES

4 pounds Russet Potatoes washed peeled and quartered

1/2 cup (8 tablespoons) Unsalted Butter

1 cup Whole Milk more as needed

1 ½ teaspoons Salt

½ teaspoon White Pepper

½ teaspoon Garlic Powder

½ teaspoon Onion Powder

SHEPHERD’S PIE FILLING

3 tablespoons Butter divided more as needed

3 tablespoon Olive Oil divided, more as needed

1 ½ pounds Ground Beef 85% (Lamb is traditional, but I prefer beef)

1 ½ teaspoons Salt

½ teaspoon Pepper

1 Sweet Onion diced

3 cloves Garlic minced

2 Carrots finely diced

2 stalks of Celery diced

2 tablespoons Tomato Paste

1/3 cup Burgundy

2 cups Unsalted Beef Stock

1 tablespoon Better than Bouillon

2 teaspoons Apple Cider Vinegar  

1 Bay Leaf

1/2 cup frozen Peas  

MASHED POTATOES INSTRUCTIONS

Place potatoes in large pot and cover with cold water.

Warm milk, butter, salt and pepper on low heat stirring until just warm.  Do not let skin form.  Set aside.

Bring potatoes to a boil over medium-high heat and boil uncovered until fork tender.

Drain in a colander.

Mash potatoes well, mixing in milk, butter, salt and pepper mixture until creamy. 

If potatoes are too stiff, add milk a tablespoon at a time until desired consistency is achieved.  Set aside.

SHEPHERD’S PIE INSTRUCTIONS

Preheat oven to 400 degrees.

Grease a 9 x 13 roasting pan.

Melt 1 ½ tablespoons butter and 1 ½ tablespoons oil in a large sauté pan.

Add beef (or lamb) to pan and sprinkle with salt and pepper.

Brown meat on medium/low heat, breaking it apart and stirring until it is lightly brown. Remove beef from pan and set aside.

Add the remaining oil and butter.

Add the diced onion and sauté for 5 minutes, stirring occasionally. 

Add the garlic, carrots and celery and extra oil and butter if needed. Cover and sauté for 10 minutes stirring occasionally until vegetables start to soften

Stir in the flour and tomato paste.

Add wine, beef stock, Better than Bouillon, vinegar and bay leaf. 

Heat on medium heat until mixture comes to a simmer.

Heat the peas and measure out ½ cup.  Set aside.

Remove and discard the bay leaf from sauté pan.

Stir in the cooked meat. 

Add peas to the mixture and toss gently.

Transfer the filling mixture to 9 x 13-inch baking dish and spread evenly.

Spoon the mashed potatoes on top and carefully spread over filling.

Bake uncovered for about 20 minutes or until the potatoes are lightly golden and the filling has started to bubble up around the edges. 

Let sit for 10 minutes.

Serve with hearty bread and Guinness Stout.