shepherd’s pie
Nothing says comfort food like this hearty dish, especially when served in individual baking dishes. This is truly a perfect dish to curl up with on a cold, blustery day.
I love this dish because it’s delicious but also because it’s really versatile. You can use any ground meat and veggies you like, and you can also choose the flavor of your gravy. I’ve used ground chicken, turkey, beef, pork and lamb for this dish and they’re all delicious. Traditionally Shepherd’s Pie is made with chunks of lamb, so you might want to give lamb a go if you’re looking for the original flavors.
I also like to make this in individual baking dishes. You can use ramekins or a more shallow baking dish. You can also make one large pie in a 9×9 baking pan, you choose. This recipe will make 3-4 hearty portions.
1 LB Ground Meat
3 Medium Russet Potatoes-peeled and cut into bite size pieces
3 Cups Broth (chicken, beef or vegetable)
1/2 Cup Red or White Wine (Optional)
3 Heaping TBsp Flour
1 Medium Onion-small dice
1 Cup Carrots-peeled & small dice
1/2 Cup Frozen Peas
1 Cup Milk
2 TBsp Butter
Salt & Pepper
First peel and cut your potatoes and place them in a large pot covered with cold water. Cook on medium heat until soft and easily pierced by a fork. While your potatoes cook, saute your onions and carrots in a small amount of oil in a large skillet over medium heat. Once soft, add your ground meat and cook until browned completely. Sprinkle the flour over the meat mixture and cook until the flour is no longer visible (white).
If you choose to use wine, I suggest you use red for the beef broth and white for either the chicken or vegetable broth. The wine just adds depth of flavor, but it will still be delicious without it. Pour the wine over the meat mixture and cook until most of the liquid has evaporated. Add the broth and stir until well mixed. Let simmer until thickened. Make sure to scrape the bottom and sides of the pan as flour likes to stick there.
Once your potatoes are cooked, drain them and mash them with the milk and butter ( I like to warm the milk & butter up together in the microwave before pouring them into the potatoes). Salt & pepper to taste.
In the last minute of cooking, add your frozen peas to your meat mixture. Taste the mixture and see if you need to add salt. Every broth is different and some can be on the bland side, so make sure you season it to your liking. Mix well then portion the mixture into individual baking dishes or one large pan. Top the mixture with your mashed potatoes. Bake at 350 degrees for 25 minutes. I like to turn the oven to broil during the last 5 minutes to get a nice brown crust on the potatoes.
It will come out piping hot so be careful not to burn yourself when you devour them. Enjoy!
