Shepherd's Pie

This traditional St. Patrick's Day dish is just lovely.  Simple, but the savory thyme & worcestershire flavors just blend so well with the meat & vegetables; topped with a garlic mash & this recipe had me going back for seconds.  I guess technically I should be naming this recipe "Cottage Pie" since it is made with beef & not lamb, but "Shepherd's Pie" is more familiar.  I wish I could say this is a tried & true recipe I have made over & over again, but it's the first time I've done it this way, & to be honest, I don't think I would change anything.  It turned out amazing!  I researched many different variations & came up with my own.  That's what most foodies do anyway, so this is my version.  Hopefully it will get your mouths watering!
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Shepherd's Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Meat Filling:

• 1 lb ground beef
• 1 cup small diced carrots
• 1/2 white onion, chopped (about 1 cup)
• Salt & Pepper
• 2 garlic cloves, minced
• 2 tsp thyme
• 1 Tbsp sugar
• 2 Tbsp worcestershire sauce
• 1/2 cup beef broth
• 1 cup frozen peas

Potato Crust:

• 3 medium/large russet potatoes, peeled & small diced
• 1/4 cup milk
• 2 Tbsp butter
• 2-3 garlic cloves, minced
• Salt & Pepper
• Shredded Parmesan/Asiago/Romano Blend

1. Preheat oven to 425*F.  Start water for potatoes.  Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.
2. While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet.  Drain fat & return to pan.
3. Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture.  Simmer 3-5 minutes until liquid reduces a bit.
4. While the liquid in the meat is reducing, your potatoes should be about done.  Drain the water & put potatoes in a stand mixer with the paddle attachment.  Add milk, butter, garlic, salt & pepper to taste.  Whip mixture until most or all lumps are gone, but not too long to make it pasty.  Set aside.
5. Add peas to the meat mixture now, stir, & remove from heat.  In a square baking dish pour meat mixture in bottom of pan.  Spread evenly.  Top with potatoes & drag fork over the top to make small peaks.  Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned. 

This traditional St. Patrick's Day dish is just lovely.  Simple, but the savory thyme & worcestershire flavors just blend so well with the meat & vegetables; topped with a garlic mash & this recipe had me going back for seconds.  I guess technically I should be naming this recipe "Cottage Pie" since it is made with beef & not lamb, but "Shepherd's Pie" is more familiar.  I wish I could say this is a tried & true recipe I have made over & over again, but it's the first time I've done it this way, & to be honest, I don't think I would change anything.  It turned out amazing!  I researched many different variations & came up with my own.  That's what most foodies do anyway, so this is my version.  Hopefully it will get your mouths watering!
Pin It

Shepherd's Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Meat Filling:

• 1 lb ground beef
• 1 cup small diced carrots
• 1/2 white onion, chopped (about 1 cup)
• Salt & Pepper
• 2 garlic cloves, minced
• 2 tsp thyme
• 1 Tbsp sugar
• 2 Tbsp worcestershire sauce
• 1/2 cup beef broth
• 1 cup frozen peas

Potato Crust:

• 3 medium/large russet potatoes, peeled & small diced
• 1/4 cup milk
• 2 Tbsp butter
• 2-3 garlic cloves, minced
• Salt & Pepper
• Shredded Parmesan/Asiago/Romano Blend

1. Preheat oven to 425*F.  Start water for potatoes.  Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.
2. While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet.  Drain fat & return to pan.
3. Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture.  Simmer 3-5 minutes until liquid reduces a bit.
4. While the liquid in the meat is reducing, your potatoes should be about done.  Drain the water & put potatoes in a stand mixer with the paddle attachment.  Add milk, butter, garlic, salt & pepper to taste.  Whip mixture until most or all lumps are gone, but not too long to make it pasty.  Set aside.
5. Add peas to the meat mixture now, stir, & remove from heat.  In a square baking dish pour meat mixture in bottom of pan.  Spread evenly.  Top with potatoes & drag fork over the top to make small peaks.  Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned.