Shepherd's Pie is a wonderful casserole layered with ground beef(or any ground meat of your choice), a layered of veggies, mashed potatoes, a sprinkle of cheese and browned to perfection. I've always wanted to recreate my own version of it, and let me tell you that it turned out PERFECTLY! Without further adieu I present to you my version of Shepherd's Pie(check out our video here)!
INGREDIENTS
Veggie Layer(Mirepoix)
4 large carrots, finely chopped(salt and pepper all your veggies except the peas and corn)
3 large stalks of celery, finely chopped
Half of an large yellow onion, finely chopped
6 buttons mushrooms, chopped
6 green onions, finely chopped
1/4 stick of butter
3 tablespoons of tomato paste
vegetable oil to cook your veggies in
1/2 29oz can of peas
1/2 29oz can of corn
Preheat your oven to 350*F. Then preheat your pan on your stove with a drizzle of vegetable oil on medium high heat, then once its hot cook your chopped veggies(this includes the carrots, celery, yellow onion, green onion, and mushrooms) for about 30 minutes until everything is softened or fork tender. The last 5 minutes of cooking the butter and tomato paste.
Set aside turned off with a lid covering it until you are ready to assemble.
Meat & Gravy Layer
36oz or 2 1/4 pounds of lean ground beef
A palm full of fresh parsley, chopped
1 tablespoon of flour
Beef broth enough to slight cover the meat, and touch more as it thickens(according to taste in thickness of sauce!)
2 tsp of tomato paste
Seasoning salt to taste
Minced onion flakes to taste
Garlic salt to taste
Garlic powder to taste
Chili powder to taste
Cayenne pepper to taste
Black pepper to taste
Paprika to taste
A drizzle of vegetable oil to cook the beef
10-12 drops of Worcestershire sauce or to taste
start with 1 tablespoon of steak sauce, then adjust to your taste
1. In a different pan or sauce pot drizzle some vegetable oil, and turn it to medium high heat. Cook your beef until fully cooked through should take about 7-10 minutes.
2. Once the meat is browned and cooked all the way through, add in all your seasonings including your tomato paste, Worcestershire sauce, and steak sauce. Let this simmer for about 15 minutes.
3. Next, add in your flour and let that simmer for another 9-10 minutes then add in your peas and carrots. Set aside on low heat until your ready to assemble your pie.
Cream Cheese Mash Potato Layer
10 potatoes peeled, boiled until a fork tender
1 stick of butter, softened to room temperature
1/2 stick of softened cream cheese
About 1 cup of whole milk
reserve about 1 cup of starchy cooking water from boiling potatoes
Once your potatoes are fork tender and can be pierced to the center easily mash them with a wooden spoon or potato masher with your softened butter. (I like my potatoes to be creamy yet with slightly chunky.)
Next, with a hand mixer mix in your softened cream cheese(DON'T OVER MIX, this helps to speed up the process, and get things incorporated evenly. You don't want to take this too far!). Add your milk little by little under all of it is incorporated or accordingly to your preference in thickness.
For the reserved starchy cooking water, add to thin things out if needed. Also, if your fillings are not complete use this to thin out your mash potatoes if they congeal.
LAYERING THE SHEPHER'S PIE
In a large 9x13 pan, start by adding in your meat and veggie mixture spread it out evenly across the bottom of your pan to reach every corner. Next, carefully pour over your veggies/mirepoix spread that evenly, and lastly dollop about half of your potato mixture. Sprinkle over a little extra garlic salt and powder if you so choose(I like it a little extra garlicky).
Bake in your preheated oven for 1 hour, then top with your favorite shredded cheese, turn your oven to a low broil and let it cook for another 13-15 minutes(keep a close eye on it so it doesn't burn).
So in total it should bake in your oven for 1 hour and 13-15 minutes!
Enjoy after letting it cool for about 10-15 minutes. Eat with cornbread, or bread rolls!
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