Thursday, December 13, 2012

Super Shepherd's Pie


Shepherd's Pie is one of those easy to prepare comfort foods. It is a simple dish with ingredients you usually have on hand, no special trip to the gourmet food market required. Make ahead and refrigerate until ready to cook or freeze for use another day. I have found that many of the Shepherd's Pie recipes I  made over the years tend to be dry; so I have come up with my own recipe. This includes the use of beef gravy. You can use your own recipe or packaged gravy mix. This adds a nice touch of flavour to the Shepherd's Pie and keeps it moist and tender.


Super Shepherd’s Pie
by Laureen King from ArtandtheKitchen
Prep Time: 30 Mins.   Cook Time: 40 Mins.  Serves 6-8

Ingredients:
  • 1 ½ lb. lean ground beef
  • 6-7 potatoes
  • 3 carrots chopped
  • 1 onion chopped
  • 1 clove minced garlic
  • 1 cup frozen corn
  • 1 cup frozen green beans
  • 1 cup frozen peas
  • 1 tbsp. tomato paste
  • 1 tsp. thyme
  • 6 tbsp. butter
  • ½ cup milk
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 package beef gravy mix prepared as per instructions 
  • 1 cup cheddar cheese shredded
Directions:    
  1. Peel and cut potatoes; cook in salted water until tender, about 20 minutes, drain. 
  2. Add butter, milk and mash; set aside. 
  3. In large sauté pan add ground beef, salt, pepper and cook until browned. Transfer to casserole dish. 
  4. Drain off all but about 1 tbsp. fat from sauté pan, add onions, carrots and garlic and cook until tender.
  5. Add beans, corn and peas. Cook for about 8 minuntes(I usually add the beans and cook for a few minutes before adding peas and corn as they take a bit longer to cook.
  6. In the meantime prepare gravy mix as per instructions. 
  7. When gravy is done add tomato paste and thyme to it. 
  8. Stir gravy into vegetable mix, then stir in ground beef and pour in casserole dish. 
  9. Top with mashed potato mix, cover and bake for 30 minutes. 
  10. Add shredded cheddar cheese and bake uncovered for an additional 10 minutes or until cheese is melted.

45 comments:

  1. This is Cottage Pie, not Shepherd's Pie. The latter is made with lamb, hence the name. Nevertheless, I like how you presented it. It looks yummy and cozy.

    ReplyDelete
    Replies
    1. Hi Memoria, I guess even Martha Stewart has it wrong as well then :)

      Delete
    2. We always call it Shepherd's Pie also (with ground beef). Quite annoying for someone to critize something someone else is sharing. Maybe those who are bothered by ingredients and recipe names should submit their own recipe. I just had this wonderful dilicious dish prepared by a wonderful Scottish woman who uses ground beef and she calls it Shepherd's Pie also. I have NEVER heard of Cottage Pie and will don't wish to, nor will I ever eat lamb.

      Delete
    3. Thanks Robin, hope you enjoyed the recipe. Do you have a website?

      Delete
    4. Cottage Pie is the UK name for it (Typically). In the US Shepard's Pie is the correct terminology for the beef version, but they're used interchangeably.

      http://en.wikipedia.org/wiki/Cottage_pie

      Delete
    5. Hi Freddie, yes where I grew up in Western Canada we always called it Shepard pie (made with beef) .

      Delete
    6. While traditionally (historically) Shepherd's Pie was prepared with lamb, sheep or mutton (because that is what the Irish farmers had on hand) and Cottage Pie was traditionally Beef. In the ensuing several generations the two terms have become somewhat interchangeable and are more regional than ingredient based.

      But, if you want to go all traditional/technical then you wouldn't use ground meat - because the farmers didn't have Kroger's down the street. They would often either use leftover roast from the night before, or stew meat, or minced whatever-animal-is-handy.

      I love the dish with ground beef and there is no problem calling it Shepherd's Pie. I plan to make a version very soon with slow braised beef and lamb. I love the presentation of this dish. Did you use a spring-form pan for them? or how did you form such wonderful cylinders?

      Delete
    7. Thanks Deanna for that wonderful history of Shepherd's Pie. No matter what it is called it is a super delicious comfort food that doesn't cost much to make.
      I baked the pie as a casserole and then used a cylinder to cut out the Shepherd's Pie into individual servings. Little tricky getting it out of the pan. You could always bake them separately in small spring form pans.

      Delete
    8. Sheesh. I'm super stoked I don't have to eat anything near Robin. HoleyMoley what hostility!

      Delete
    9. Who cares what it's called-just that it's good!

      Delete
  2. Looks yummy! I think I will try it with ground lamb.

    ReplyDelete
  3. I don't really mind what it is called - I am on the lookout for the perfect recipe. My mother used to make one as rechauffe - sorry if that's the wrong spelling - using up the leg of lamb roast from Sunday. Actually it wasn't lamb, that is too bland. It was hogget - an 18 month old animal (sheep). Anyway, my mother would mince the meat and make it into shepherd's pie or kromeskis (once again excuse spelling - I think its Russian or Polish)or rissoles.Her recipe was quite nice but a little dry, especially since the meat was already cooked. Hence my search for the "perfect" recipe. Laureen your recipe looks as though it could solve the dryness problem by the generous use of gravy. I will give it a try following our next Sunday roast and let you know. Thanks for the recipe.

    ReplyDelete
    Replies
    1. Gaynor, that is a lovely story about how your Mom made her Shepherd's Pie. I feel honoured that you are trying my recipe, let me know how it turns out.

      Delete
  4. Can you please tell me what temperature the Shepard's Pie is to be baked? I am dying to make this.

    Thanks!

    ReplyDelete
    Replies
    1. Hi Lisa , how dense of me to forget that, bake at 350 degrees. Let me know how it turns out.

      Delete
  5. Thanks...I took a guess and baked it at 350. It was delicious!

    ReplyDelete
  6. Yummy I havent had it in years going t.o have to try it

    ReplyDelete
    Replies
    1. Let me know if you try it, and you don't have to put it in the round cylinders, a 9x9 baking pan works great!

      Delete
  7. have you ever heard of using cornbread mix on top, instead of potatoes?

    ReplyDelete
    Replies
    1. I have never tried that, but it sounds interesting.

      Delete
  8. I really want to try this...shame my kids will turn up their noses at it...to many veggies and it is what they would classify as a casserole.

    ReplyDelete
    Replies
    1. Try it they may not even taste the veggies, aren't kids just delightful to feed.

      Delete
  9. Sounds fantastic. I love making Shepherd's Pie for my family. Cost effective, very comforting and easy to make. A trick I use to keep it from going dry is to use creamed corn instead of frozen. Meat mixture, then creamed corn and then top with potatoes. Makes it real creamy and delicious.

    ReplyDelete
    Replies
    1. I may have to give the cream corn a try, thanks for your comments :)

      Delete
  10. I make mine with tomato soup instead of gravy, i like it much better that way, but thats just me.

    ReplyDelete
    Replies
    1. Thanks for the comment :) Isn't that what cooking is really all about. Starting with a recipe then adapting it with a little of this and that to come up with a personal favourite.

      Delete
  11. I think I have finally found a shepards pie recipe that I want to try. I have made this previously and didnt like how it turned out...Thank you!

    ReplyDelete
    Replies
    1. I would love to hear back how it turns out if you make it. Cheers!

      Delete
    2. Mine is in the oven as I type this, 10 mins down, 20 til add cheese. I'm ready... mamas hungry!! :)

      Delete
    3. Awesome Tonya, please drop me a note to know how it turned out.

      Delete
  12. I ate at an authentic Irish lunchroom, and the back part was a dinner. In the lunchroom I had Shepards Pie and it was like a huge Pot pie, with lamb. OMG it was so good. A crust was used instead of mashed potatoes. Now we ate in the dinner part at night and I had shephards pie again, only this time it was like the picture posted above, only lamb was used instead of ground beef. I liked both of these versions, but I liked the "pot pie" version the best! The crust was like nothing I ever tasted before! Both were prepared by Irish owners, and both were quite authentic! Delicious!

    ReplyDelete
    Replies
    1. There are so many different version of Shepherd's Pie and almost everyone of them make for a fantastic meal the whole family will enjoy :)

      Delete
  13. Funny thing, my Grandma was straight from Scotland and she made this all the time. It was always called Shepards pie and it was made with ground beef or ground left over roast beef. She used whatever veggies were available from the garden at the time. Sometimes even cubed squash and pumpkin as well as turnip, carrots and parsnip. I don't believe she used tomato paste. Just gravy. It's one of my favorite meals.

    ReplyDelete
    Replies
    1. Love the story of your Grandma's shepherd's pie. I think it was always one of those dishes that didn't cost a lot of money, yet was delicious!

      Delete
  14. Please excuse my ignorance......but this sounds like a pot pie times a hundred! Walnut Grove, Georgia speaking. :) just out of curiosity, is lamb less expensive than beef here in the south, or will this recipe work with chicken? I would love to try the traditional recipe one day!

    ReplyDelete
  15. Hello Walnut Grove, here in Alberta, Canada, beef is less expensive than lamb. I am not sure how it compares in Georgia. I think this recipe could be easily adapted to use ground turkey, or even chicken cut into small pieces. I would then substitute the beef gravy with chicken gravy.

    ReplyDelete
  16. My family and I love shepherd's pie! My mother-in-law taught me how to make it many years ago. I used to put gravy on top of the mashed potatoes, but now I spread cream of mushroom soup over the top, then add the shredded cheese. Yummy!

    ReplyDelete
    Replies
    1. That sound delicious, it is a great family recipe!

      Delete
  17. Replies
    1. Love if you drop me a note after you've made it :)

      Delete
  18. Trying with ground turkey on Tuesday will let you know, it looks amazing..... thank you! Oh and was wondering do you think half loaded baked mashed half sweet potato? I think I will try it. lol

    ReplyDelete
    Replies
    1. I would be very interested to know how the ground turkey works in this recipe. As I am not a big fan of sweet potato I personally would just use regular potatoes.

      Delete
  19. Hi Laureen! My family loves sheperd's pie and my recipe is very similar to yours. I was wondering about your gorgeous presentation! I would love to be able to make the individual entrees! Fancy schmancy! Gorgeous! Did you use a ramekin or spring form?
    Thanks, Kathy

    ReplyDelete
    Replies
    1. Hi Kathy, for these I simply used a tall circular cutter, and cut them from the baking dish (spatula on the bottom to remove. Problem with this is too waste (which I ate). Now you've got me thinking, I will try to come up with a better solution!

      Delete