Shepherd's Pie
Shepherd’s pie is God-tier comfort food. It’s so much more than just mashed potatoes served over ground meat and gravy. This dish is a casserole’s casserole—a meat pie for all meat pies. Hailing from Ireland with a sister dish that originates in Britain, shepherd’s pie is as well-known as it is beloved worldwide. It’s a meal layered with rich flavor on top of rich flavor, loaded with aromatic vegetables and juicy, tender meat. Shepherd’s pie is pretty much the star of any pot-luck or dinner party that you bring it to, and for a good reason. It’s hearty, filling, great for sharing, and tastes even better as leftovers the next day.
My version uses ground beef, lamb, and a medley of colorful mixed vegetables like carrots, celery, and peas. I’ve seen people use mushrooms, bell peppers, and corn, too, so feel free to add whatever ingredients speak to you. Like I’ve said in previous posts, improvisation and imagination make recipes genuinely memorable. If you don’t have passion or creativity when you’re cooking, what are you even doing hanging out in the kitchen in the first place?
Ingredients roll call!
A lot of Americans make cottage pie but call it shepherd’s pie. The United States is obsessed with beef, so this comes as no surprise. However, it’s important to note that it’s only considered a shepherd’s pie if there’s lamb in it because, duh, shepherds herd sheep, so why not do like I do and make yours with a pound of beef and a pound of lamb? Sure, lamb is more expensive than beef, but in terms of flavor, mixing both types of meat adds more depth to the meal. Also, the beef tones down the lamb's gaminess just in case going straight lamb isn’t your thing.
Cover the vegetables while you cook them so they get tender quicker. You want to make sure they’re softened before adding in the meat
Why does food taste better when it’s colorful?
I like my shepherd’s pie to be very herbaceous, so I go hard on the fresh rosemary and dry ingredients like thyme. I also use more Worcestershire sauce than most other recipes call for. Worcestershire has a complex flavor; it’s acidic, spicy, sour, tangy, and sweet. Essentially, it’s umami in a bottle. The closest thing I can think of that it tastes like is soy sauce crossed with miso paste. It’s a “secret” ingredient in many of the savory dishes I make, and I always have a bottle on deck.
First you pour in the meat mixture
Then you dollop on the potatoes
Finally, you delicately spread them out, careful not to mix them in with the meat before you blast the top with cheese
Mashed potatoes are one of my favorite side dishes. I mean, they’re probably one of the most, if not the most, popular side dishes in America. Mashed potatoes are everywhere, even in Italian restaurants. Whether it’s a garlic mash, gravy mash, or simply dressed in butter, mashed potatoes are always delicious, especially when you add a tiny pinch of nutmeg into the mixture. The use of nutmeg somehow makes the potatoes taste creamier, and it’s a subtle flavor that I enjoy adding to potatoes or cream sauces.
As good as gold
I also like to mix cream cheese into the mashed potatoes because it gives them an extra rich and velvety flavor. It’s also the perfect vessel for maximum gravy delivery. If you’re looking for a vegetable with less starch or carbs, you can do a sweet potato mash or a cauliflower mash as a substitute. I’ve had this recipe with both, and it still slaps.
I’m pretty much a cheese addict. I love it in all its forms, so I don’t need an excuse to throw it into any recipe I make. For my version of shepherd’s pie, I sprinkle sharp shredded cheddar cheese onto the top of the mashed potatoes and mix a generous amount inside of it as well. Additionally, I powder the top with grated Pecorino-Romano to give the dish a bit of a crust while it bakes. You can also use a gruyere for this recipe if you’re not about that cheddar life.
Pass the chianti, fellas
Meat Ingredients
1 lb ground beef 85% or 90%
1 lb ground lamb
1 3/4 cups of beef or turkey stock
1/3 cup of red wine
2 1/2 tablespoons of flour
2 tablespoons of tomato paste
2 tablespoons of Worcestershire sauce
4 tablespoons of olive oil
4 garlic cloves, minced
1 large onion, diced
3 carrots, diced
3 celery stalks, diced
1 cup of frozen peas
2 bay leaves
1 tablespoon of thyme
1 tablespoon of fresh rosemary
Salt and pepper to taste
Potato Ingredients
2 lbs of potatoes
1 cup of half & half
1 cup of cheddar for mix, 1/4 a cup of cheddar for the top
1/4 cup of cream cheese
3 tablespoons of butter
1 egg yolk
Pinch of nutmeg
Salt and pepper to taste
(optional): A handful of chopped fresh parsley
(optional): Pecorino-Romano for the crust
Potato Instructions
Peel and boil potatoes in salted water on high heat until tender, about 15 minutes. Add a bouillon cube into the water for added flavor
In a separate pot, melt butter on high heat
Pour in the half & half, bringing to a boil
Add in the cream cheese, and pinch of nutmeg, immediately reducing the heat to medium
Drain the potatoes and return them into the pot, smashing them until smooth
Turn off the heat on the “sauce” and remove the pot from the stove
Pour the mixture over the potatoes, including the egg yolk and cheddar cheese, mixing well
Meat Instructions
Preheat the oven to 375 degrees
Sauté the garlic and onions in olive oil on medium-high heat in a 10-inch deep skillet for about 2 minutes
Add in the carrots and celery, cooking covered for 5-7 minutes on medium-high heat, occasionally stirring until tender
Add in the ground lamb and ground beef cooking for an additional 5 minutes or until mostly browned. Carefully drain the fat from the skillet and return to the stove
Toss in the flour and stir until mixed
Add in tomato paste, beef broth, red wine, Worcestershire, bay leaves, rosemary, thyme, and mix until combined. Bring to the pot to a boil
Cover and reduce the heat and low, letting simmer for about 7-10 minutes, allowing the sauce to thicken, stirring occasionally
Toss in the peas and continue to cook on low for a minute
Spread and flatten the mixture into a 13 x 9-inch baking dish
Dollop the potatoes onto the top of the meat mixture using a spatula. Gently spread evenly with a fork. If you want to create texture on the tops of the mashed potatoes, drag a fork to create ridges and then sprinkle with cheddar cheese and Pecorino-Romano for a crust
Bake for 25 minutes or until the potatoes turn golden, turning the dish halfway
