Shepherd’s Pie—just the name makes me think of cozy family dinners. It’s like a hug on a plate, right?
This recipe is so simple, you might find yourself making it on a random Tuesday night. Who needs an occasion when comfort food calls?
Plus, with the fall season in full swing, what’s better than a hearty dish that warms both the heart and the belly?
Steps
- Boil the Potatoes: Peel and quarter the potatoes, then place them in a pot with cold water, covering them by an inch. Add a teaspoon of salt, bring to a boil, then simmer until tender, which takes about 20 minutes.
- Preheat the Oven: Set your oven to 400°F to prepare for baking the shepherd’s pie.
- Sauté the Vegetables: While the potatoes are cooking, melt half of the butter in a pan over medium heat. Add chopped onions and cook until they soften, around 6 to 10 minutes. Add any other vegetables, cooking carrots with onions, and adding peas or corn later as they require less time.
- Cook the Meat with Broth and Seasoning: Add the ground beef to the onions and vegetables, cooking until it’s no longer pink. Drain excess fat if needed, then season with salt and pepper. Stir in Worcestershire sauce and beef broth, simmering for 10 minutes on low heat. Adjust seasoning as needed.
- Prepare the Mashed Potatoes: Once boiled, drain the potatoes and mash them in a bowl with the remaining butter. Season with salt and pepper to taste.
- Assemble the Casserole: In a large baking dish, spread the meat and vegetable mixture evenly. Top with mashed potatoes, creating peaks with a fork for browning.
- Bake the Shepherd’s Pie: Bake in the oven for about 30 minutes until the top is browned and the dish is bubbling. For an extra crispy top, broil briefly, but exercise caution with glass dishes.
Ingredients
- 1 teaspoon salt, plus additional for taste
- 3 large potatoes (1 1/2 to 2 pounds), peeled and quartered
- 8 tablespoons (1 stick) butter, divided
- 1 medium onion, chopped (approximately 1 1/2 cups)
- 1 to 2 cups mixed vegetables (such as diced carrots, corn, or peas)
- 1 1/2 pounds ground beef (round)
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Pepper and/or other seasonings of choice
Nutritional Values
Calories: 3460 | Fat: 200g | Saturated Fat: 100g | Cholesterol: 848mg | Sodium: 4124mg | Carbs: 204g | Dietary Fiber: 28g | Total Sugars: 24g | Protein: 216g | Vitamin C: 172mg | Calcium: 428mg | Iron: 32mg | Potassium: 8028mg
FAQ
- What is Shepherd’s Pie?
- Shepherd’s Pie is a comforting casserole originating from England, traditionally made with lamb or mutton. In the United States, it’s often prepared with ground beef and is known for its hearty combination of meat, vegetables, and a mashed potato topping.
- Can I prepare Shepherd’s Pie in advance?
- Yes, you can prepare the beef mixture up to two days in advance and store it in the refrigerator. Alternatively, you can assemble the entire casserole, cover it, and refrigerate for up to a day. Allow it to reach room temperature before baking, adding a few extra minutes to the bake time.
- Is it possible to freeze Shepherd’s Pie?
- While freezing potatoes can sometimes be tricky, the added fat in the mashed potatoes of this recipe allows it to freeze well for up to three months. Make sure to follow proper freezing instructions to maintain quality.
- What are some popular variations of Shepherd’s Pie?
- Some variations include adding a layer of creamed corn between the meat and potatoes or sprinkling grated cheddar cheese on top before baking. Some readers have also used mashed cauliflower instead of potatoes or substituted lentils for the ground beef for a vegetarian option.
- How can I achieve a nicely browned top on the mashed potatoes?
- To get a nicely browned and crispy top, rough up the surface of the mashed potatoes with a fork before baking. You can also use a broiler for the last few minutes of cooking, but be cautious if using glass or Pyrex dishes, as they may not withstand the high heat.
Tips
- For a richer flavour, consider adding a layer of creamed corn between the ground beef and the mashed potatoes, or sprinkle some grated cheddar cheese over the mashed potatoes before baking.
- To save time on the day of serving, prepare the beef mixture up to two days in advance and store it in an airtight container in the refrigerator. Alternatively, you can assemble the entire casserole and refrigerate it for up to a day.
- If you are freezing the shepherd’s pie, rest assured that the added fat in the mashed potatoes helps the dish freeze well. Store it in the freezer for up to three months, ensuring it is well-covered to prevent freezer burn.
- For a crustier topping, consider adding breadcrumbs and grated cheese on top of the mashed potatoes before baking.
Equipment
- Large Sauté Pan
- 9 x 13-inch Casserole Dish (ceramic or metal recommended for broiling safety)
- Potato Masher
- Broiler-Safe Baking Dish (if considering broiling for browning)
- Airtight Container (for making ahead and storing)
