easter bunny cupcakes with marshmallow
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings
- Diet: N/A (can be modified for gluten-free by using GF Worcestershire)
Description
Shepherd’s Pie is a beloved comfort food, known for its rich, savory meat filling topped with creamy mashed potatoes. This recipe offers a classic approach with a few modern touches to elevate the flavors and ensure a satisfying meal for the whole family. Perfect for a cozy evening, this dish is surprisingly easy to make and can be adapted to your dietary preferences.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1.5 lbs ground lamb (or beef for Cottage Pie)
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and freshly ground black pepper to taste
- 2 lbs russet potatoes, peeled and quartered
- 1/2 cup milk (whole milk recommended)
- 1/4 cup unsalted butter
- 1/2 cup grated cheddar cheese (optional, for topping)
Instructions
- **Prepare the Mashed Potatoes:** Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain well. Return the potatoes to the hot pot over low heat for 1-2 minutes to dry them out. Mash until smooth. Add milk, butter, salt, and pepper to taste. Mix until creamy. Set aside.
- **Cook the Meat Filling:** In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- **Build the Flavor:** Stir in the minced garlic, rosemary, and thyme. Cook for 1 minute until fragrant. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let it simmer until reduced by half. Stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- **Add Vegetables:** Stir in the frozen peas and corn. Cook for another 2-3 minutes until heated through. Remove the skillet from the heat.
- **Assemble the Pie:** Preheat your oven to 375°F (190°C). Spoon the meat filling evenly into the bottom of the skillet (or transfer to a 9×13 inch baking dish if not using an oven-safe skillet). Carefully spread the mashed potato topping over the meat mixture, ensuring it reaches the edges of the pan and seals the filling. You can use a fork to create decorative ridges on top, which will crisp up nicely. If desired, sprinkle the grated cheddar cheese over the mashed potatoes.
- **Bake:** Place the skillet or baking dish on a baking sheet (to catch any potential drips). Bake for 25-30 minutes, or until the mashed potatoes are golden brown and the filling is bubbly. If the top isn’t as golden as you’d like, you can briefly place it under the broiler for 1-2 minutes, watching carefully to prevent burning.
- **Rest and Serve:** Let the Shepherd’s Pie rest for 10-15 minutes before serving to allow the filling to set. Serve hot and enjoy!
Notes
- For a richer flavor, you can add 1 tbsp of tomato paste to the meat filling after the garlic.
- If you prefer a thicker sauce, you can stir in 1 tbsp of flour with the herbs before adding the liquids.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: British, Irish