Shepherd's Pie
Baked Goods, Casseroles, Dinners, International
Ingredients
1 Pie crust (optional, not traditional)
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup milk or cream
4 ounces butter
salt
black pepper
1 egg
For the meat filling:
2 tablespoons canola oil or animal fat
1 cup chopped onion
2 carrots, peeled and thinly sliced
1 pound ground lamb or ground beef (cottage pie)
kosher salt
black pepper
Garlic powder
2 tablespoons all-purpose flour
1 cup Meat Broth
1 teaspoon Worcestershire sauce
2 cups cooked veggies- peas, corn, peeled and diced zucchini, chopped celery
With sliced potatoes:
1 pound red or gold potatoes
2 oz. melted butter or olive oil
Salt and pepper
Description
This makes an 8 or 9 inch pie, double it for a 9x13 pan.
Directions
Preheat the oven to 400 degrees.
If you are using one, press your pie crust into your pan and pre-bake until just lightly browned, 10-12 minutes.
Peel the potatoes and dice. Place in a medium saucepan with cold, salted water. Set over high heat, and bring to a boil. Cook until tender and easily crushed. Drain.
Return potatoes to the saucepan or put in a large bowl. Mash with the milk, butter, salt if needed, and pepper. Let it cool while you prepare the filling, then beat the egg and stir it in.
Pour the canola oil into another large pan and set over medium heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color and the carrots are softened.
Add the lamb or beef, garlic powder, and salt and pepper and cook until just browned.
Sprinkle the meat with the flour and toss to coat, continuing to cook for three minutes.
Add the broth, Worcestershire, and remaining veggies and stir to combine.
Simmer until the sauce is thickened.
Spread evenly into your crust or pan.
Top with the mashed potatoes, starting around the edges to create a seal.
Turn the heat down to 375 degrees.
Place on a sheet pan on the middle rack of the oven and bake for 30 minutes or until the potatoes brown. You can broil the top for the last few minutes if desired, for more browning.
Let cool for at least 10 minutes before serving.
With sliced potatoes:
Prepare your crust, but don't pre-bake it. Make your filling as above.
Thinly slice your potatoes into rounds and put in a large bowl with the butter or olive oil. Toss to coat. Layer the potatoes onto your filing, sprinkling with salt and pepper.
Bake pie for 45 minutes or until the potatoes are browned and soft when stabbed with a fork.
Notes
*Veggie Broth is good in this.
*You can easily cut down the amount of meat you are using and add more vegetables.
*Use this as a guide for a good chicken or turkey pot pie. Just adjust where needed. If you plan to top with a crust instead of potatoes, don't pre-bake the bottom one. After topped, bake until golden brown, about 40 minutes.