spring shrimp orzo pasta salad
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Diet: N/A
Description
Shepherd’s Pie is a comforting and hearty dish, perfect for a family dinner. Featuring a savory ground meat filling topped with fluffy mashed potatoes, this recipe is a classic for a reason. While traditionally made with lamb (hence ‘shepherd’s’), this version uses ground beef, making it a delicious ‘cottage pie’ by strict definition, but beloved by all names!
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1.5 lbs ground beef (or lamb for authentic shepherd’s pie)
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup beef broth
- 1/2 cup red wine (optional, but recommended for depth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 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 shredded cheddar cheese (optional, for potato 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 potatoes to the hot pot over low heat for a minute to dry them out. Mash the potatoes, then add milk, butter, salt, and pepper. Mash until smooth and creamy. If using, stir in the shredded cheddar cheese. 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. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 8-10 minutes. Drain any excess fat.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the meat and vegetables. Cook, stirring constantly, for 1 minute to absorb the fat.
- Pour in the beef broth and red wine (if using). Add the tomato paste, dried thyme, and dried rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low and simmer for 10-15 minutes, allowing the sauce to thicken and flavors to meld. Season with salt and pepper to taste.
- Stir in the frozen peas and corn and cook for another 2-3 minutes until heated through.
- **Assemble and Bake:** Preheat oven to 375°F (190°C).
- Spread the meat filling evenly in the bottom of your oven-safe skillet or transfer it to a 9×13 inch baking dish.
- Carefully spoon or pipe the mashed potato topping over the meat, spreading it to the edges and creating peaks with a fork for a rustic look.
- Bake for 25-30 minutes, or until the filling is bubbly and the mashed potatoes are golden brown. If you want a more golden crust, you can broil for the last 2-3 minutes (watch carefully to prevent burning!).
- Let the Shepherd’s Pie rest for 5-10 minutes before serving to allow it to set and prevent the topping from sliding off.
Notes
- For an extra rich topping, a pinch of nutmeg can be added to the mashed potatoes.
- Leftover Shepherd’s Pie can be stored in an airtight container in the refrigerator for up to 3-4 days.
- This dish freezes well! Bake and cool completely, then wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British