Shepherd's Pie-Thanks Sharon!

11 years ago

I had a craving for Shepherd's Pie after ordering it a couple of weeks ago at a lakeside pub.

Did a search and of course chose a recipe from a trusted source...the CF! I made Sharon's (Chase) recipe tonight and it was delicious! Only change I made was to add a dash of worcestershire.

Thanks Sharon, I have never been let down by any of your recipes (and I have made several!). So easy, so delicious, and so gonna make it again/often!

Linda

Featured Answer

pkramer60

11 years ago

I found this one from Sharon/Chase on a google search. If it is wrong, please add a corrections.

Shepherds Pie

4 tbsp vegetable oil
1 1/2 pounds ground beef
3/4 cup diced onion, about 1/2 medium
1 cup diced celery
2 cups diced carrot, about 2 medium
2 cloves garlic, minced
1 heaping tbsp tomato paste
2 tbsp flour
1 cup red wine (optional)
2 1/2 cups beef stock ( I use 1/2 stock one half my brown sauce)
1 sprig rosemary (I usually don't have so I just use dried or omit)
1 sprig thyme (same as for the Rosemary)
Salt and pepper to taste

4 medium cooking potatoes, peeled and quartered
2 cloves garlic, smashed
butter
1/4 milk
1/4 cup grated parmesan cheese (optional)
salt and pepper to taste

1. Add 2 tbsp vegetable oil to large pan over medium high heat. Add ground beef.
2. Cook until excess liquid is gone and meat is starting to brown. If required drain of any fat.
3. Remove meat from pan and deglaze with red wine, let reduce slightly.
4. In another large pot, add remaining vegetable oil over medium high
heat. Add onions, carrots and celery; cook until soft but not browned,
about 5-7 minutes.
5. Add garlic and add tomato paste. Brown paste slightly then sprinkle in flour. Cook out for a minute or two
6. Add in red wine, scraping up brown bits from bottom of pan.
7. Add beef stock, rosemary, thyme. Return browned meat to pot. Simmer, covered for 20-25 minutes.
8. Remove lid and continue cooking for another 10 minutes; liquid will
reduce and thicken. Remove rosemary, thyme . Season well with salt and
pepper.

Potatoes (Note I usually just do plain mashed potatoes but these are a little bit special)

1. Add quartered potatoes and smashed garlic to medium pot.
2. Boil until potatoes are tender but not overdone, about 15-20 minutes.
3. Strain potatoes; let dry out slightly in colander before returning to
pot. Add milk, butter, pepper, Parmesan cheese and more salt if
necessary.
4. Mash with a potato masher.

Preheat oven to 400. Spoon filling into the bottom of a 10-inch round
casserole dish. Top with potatoes. Grate parmesan cheese on top and dot
surface evenly with butter. Season with salt and pepper.
Bake on middle rack until top is golden and filling is warmed through,
about 20-25 minutes. Let stand for a few minutes before serving.

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Comments (18)

annie1992
11 years ago
I remember that recipe, and haven't made it in quite a long time. Thanks for the reminder!

Annie
bellsmom
11 years ago
No fair to talk so highly of it and not post a link to the recipe! Will you please do that?
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l pinkmountain
11 years ago
I'm gonna have to make some of this for dad. They had potatoes on sale big-time at the market today. Every type imaginable. Wonder how well this would freeze? I have to freeze the meals I make him because otherwise he could never eat them up fast enough before they spoiled.
tami_ohio
11 years ago
Thank you! DD has been looking for a tried and true Shepard's Pie recipe.
abgardeneer
11 years ago
last modified: 11 years ago
Even better in the traditional way made with lamb... if you like lamb, which I do. :-)
doucanoe
Original Author
11 years ago
Yes, the recipe Peppi posted is the one! It's delicious! Not sure how well it freezes, there is not much left over after I took some the next day for lunch.

Not a fan of lamb, so I'll stick with beef!

Linda
Jasdip
11 years ago
Oh, I love that one! It's time-consuming, but well worth it. Anthony Sedlak on The Main (Food Network) made it.

Cottage Pie
sooz
7 years ago
This is just what I wanted, so I'm bumpity bumping it to share with others!
colleenoz
7 years ago
Except since it is made with beef, it's a Cottage Pie. Doesn't mean it isn't delicious, it's just not a Shepherd's Pie, which is made with lamb (traditionally the leftovers from a roast).
User
7 years ago
Colleen, Cottage Pie, might be the proper name when made with beef, but, at least in Canada, most people refer to Shepherds Pie even when made with beef.
artemis_ma
7 years ago
Since shepherds don't herd cattle, I rather like calling it a cottage pie myself. I actually prefer the taste of lamb in one of whatever one might call it, so when I'm out dining, I'm always disappointed with a "shepherd's pie" listed that turns out to be... beef.
colleenoz
7 years ago
And with all due respect, they could call it a Beef Wellington but that wouldn't make it one.
User
7 years ago
Colleen, I'm not arguing with you. I just meant that it is more common than not and most people would be surprised to know that they have been wrong calling it Shepherds pie.
sooz
7 years ago
I've been aware of the difference between Shepherd's Pie and Cottage Pie, but I was looking for the delicious filling that lends itself to either lamb or beef and so glad I came across this!
bragu_DSM 5
7 years ago
Either way, it's a lovely recipe, and worthy of the reminder. Comfort food that takes just a little extra effort ...
Islay Corbel
7 years ago
It's the weather for it now.
sleevendog (5a NY 6aNYC NL CA)
7 years ago
What? No peas?

I've only make mine with peas as we love them. A layer of peas over the mince before the potato mash. : )

No Irish pub in NYC makes the classic without peas.

Shepherd's Pie-Thanks Sharon!

pkramer60

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Shepherd's Pie-Thanks Sharon!

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