How to make Shepherd’s Pie – Want a Cook

This dish is made with leftover meat. The meat can be of any kind. Mashed potatoes can be used as a topping. The place of origin of shepherd pie is the United Kingdom. It is also known as cottage pie and Hachis Parmentier. The main part of the dish is filling and the crispy crust. The whole game is about these two things. The name which was first used is cottage pie in 1791. The shepherd pie did not come until the 1854s. This dish was invented by the one and only St. Paddys feast.

The word pie has come from the magpie. Why we call it the shepherd pie is because of the lamb and the meat. You will be amazed to know that the first shepherd pie was made in a pastry crust. One more interesting fact that you should know about in Spanish speaking countries is it said pastel de papa.

Shepherd pie is classical and simple to make at home with the leftovers. The crust of the pies is perfectly baked the filling is finely made to a perfect extent. The only and the only difference between the cottage pie and shepherded pie is the meat.

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How to make Shepherd’s Pie – Want a Cook

Author: admin Cooking Method: baked Cuisine: continental Courses: dinner Recipe Keys: H hot

Difficulty: Beginner Prep Time 10 min Cook Time 45 min Total Time 55 mins Calories: 693

Description

Ground lamb would be used in a traditional Irish Shepherd's Pie. The meat is the distinction between Shepherd's Pie and Cottage Pie. Ground beef is used in Cottage Pie, while the ground lamb is used in Shepherd's Pie.

Shepherd's Pie is a traditional English dish prepared with lamb or mutton. Here in the United States, we are more of a beef-eating society than a lamb-eating one, and when "shepherd's pie" is offered, it is almost always cooked with ground beef.

In England (and Australia and New Zealand), the beef dish is known as a "cottage pie," while the lamb dish is known as a "shepherd's pie." A shepherd's pie, whatever you name it, is essentially a casserole with a layer of cooked meat and veggies on top, covered with mashed potatoes, and baked in the oven until the mashed potatoes are nicely browned. When you bite into it, you get mashed potatoes, crunchy pieces, pork, and veggies all in one mouthful. It's the epitome of comfort food.

Ingredients

Servings

• 2 tablespoons Olive oil
• 1 cup Yellow onion
• 1 pound Lean ground beaf
• 2 teaspoons Dried parsley leaves
• 1 teaspoon Dried rosemary leaves
• 1 teaspoon Dried thyme leaves
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground black pepper
• 1 tablespoon Worcestershire Sauce
• 2 Garlic cloves
• 2 tablespoons All purpose flour
• 2 tablespoons Tomato paste
• 1 cup Beef broth
• 1 cup Frozen mixed peas & carrots
• 1/2 cup Frozen corn kernels
• 2 pounds Russet potatoes
• 8 tablespoons Unsalted butter
• 1/2 teaspoon Garlic powder

Instructions

1. Step 1

   • Take a large skillet. In a large skillet, heat the oil for 2 minutes over medium-high heat. Toss in the onions. Cook for 5 minutes, stirring once in a while.
   • Break the ground beef (or ground lamb) apart in the skillet with a wooden spoon. Combine the parsley, rosemary, thyme, salt, and pepper in a large mixing bowl. Stir everything together thoroughly. Cook, tossing periodically, for 6-8 minutes, or until the meat is browned.
   • Add the garlic and Worcestershire sauce. To blend, stir everything together. Cook for 1 minute
   • Combine the flour and tomato paste in a mixing bowl. Stir until the tomato paste is completely integrated and no clumps remain.
   • Combine the broth, frozen peas and carrots, and frozen corn in a large mixing bowl. Bring the liquid to a boil, then reduce to low heat to keep it warm. Cook, stirring periodically, for 5 minutes.
   • Remove the beef mixture from the pan and set it aside. Preheat the oven to 400 degrees Fahrenheit.

1. Step 2

   • In a big pot, place the potatoes. Fill the pot with water and cover the potatoes. Bring the water to a boil in a large pot. Reduce to low heat and keep it there. Cook for 10-15 minutes, or until potatoes are fork-tender.
   • In a colander, drain the potatoes. Return the potatoes to the pot of boiling water. Allow 1 minute for any remaining liquid to evaporate before removing the potatoes from the boiling pot.
   • Butter, garlic powder, salt, and pepper are added to the pan. Mash the potatoes and whisk in the remaining ingredients until well combined.
   • Toss the potatoes with the parmesan Parmesan. Stir until everything is completely blended.

1. Step 3

   • Fill a baking dish halfway with the meat mixture. It should be spread out into an even layer. On top of the meat, spoon the mashed potatoes. Spread into an equal layer with care.
   • If the baking dish appears to be overflowing, set it on a rimmed baking sheet to prevent the filling from overflowing into the oven. Bake for 25-30 minutes, uncovered.
   • Allow 15 minutes to cool before serving.

Nutrition Facts

Serving Size 1

Servings 4

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Amount Per Serving

Calories 693

Calories from Fat 358

% Daily Value *

Total Fat 40g62%

Saturated Fat 17g85%

Trans Fat 0.5g

Cholesterol 174mg58%

Sodium 1481mg62%

Potassium 1499mg43%

Total Carbohydrate 52g18%

Dietary Fiber 6.7g27%

Sugars 8.3g

Protein 34g68%

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Vitamin A 121%

Vitamin C 40%

Calcium 10%

Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Lamb, Pie, Continental