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Shepherd’s Pie

Shepherd’s Pie

Lamb and pork sautéed with sweet onions and carrots then topped with a bed of creamy mashed potatoes. Comfort does have a name and it’s Shepherd’s Pie!

Neither my Mom nor my Grandmothers were prone to waste leftovers so I learned from the best. Having a large amount of leftover mashed potatoes can mean one of two things in my kitchen – potato soup or Shepherd’s Pie.

There are so many versions of this dish with its Irish roots. Cottage Pie is similar but made with beef while Shepherd’s Pie is made with lamb. My version has both ground lamb and pork finished in a rich gravy made with beef stock, tomato paste and a splash of Worcestershire.

Carrots and onions are sautéed then tossed with the tender meat before being topped with a delightful layer of buttery Yukon gold potatoes.

For ease in clean up use a deep pan or dish, one that’s around 3” deep and goes from stovetop to the oven. I have a favorite Le Creuset piece that the Engineer bought me – perfect for cooking and serving.

You’ll need about 4 cups of mashed potatoes so if you don’t have enough (or any) leftovers on hand you can make a full or partial batch while you’re cooking the meat and vegetables.

Your “meat and potatoes” folks will love this classic casserole. It’s a satisfying, stick to your ribs kind of meal!

Shepherd’s Pie

For the mashed potato topping:

2 to 2-1/2 pounds Yukon gold potatoes, peeled and cut into 3” pieces

½ to 1 teaspoon kosher salt plus extra for cooking the potatoes

½ teaspoon freshly cracked black pepper

¼ teaspoon freshly grated nutmeg

6 tablespoons butter

¾ to 1 cup half and half

For the meat filling:

4 tablespoons olive oil, divided

1 pound ground lamb

1 pound ground pork

1-1/2 teaspoons kosher salt, divided

½ teaspoon freshly cracked black pepper

1 small sweet onion, chopped, about 1

3 carrots chopped, about 1-1/2 cups

4-1/2 tablespoons tomato paste

2 tablespoons flour

2 cups beef stock

1 teaspoon Worcestershire sauce

1 teaspoon concentrated beef stock, such as Better Than Bouillon

½ teaspoon dark brown sugar

For the potatoes:

Put the potatoes in a large saucepan or stockpot and cover with cold water. Add a handful of kosher salt and cook the potatoes over medium heat until they are tender, about 30 to 40 minutes. Using a slotted spoon or spider transfer the cooked potatoes to a large bowl. Add ½ teaspoon of the kosher salt, the black pepper, nutmeg and butter.

Mash the potatoes adding enough half and half to make the potatoes creamy and spreadable – a few lumps are fine! Check for seasoning and add more kosher salt and black pepper if needed.

Makes about 4 cups of mashed potatoes.

For the meat filling:

Pour 2 tablespoons of the olive oil into a large, deep ovenproof pan. Heat the olive oil over medium-heat. When hot add the ground lamb, the pork along with 1 teaspoon of the kosher salt and ½ teaspoon black pepper. Cook until the meat is cooked through and browned, about 5 to 7 minutes.

Using a slotted spoon or spider transfer the meat to a bowl. Drain off any juices in the pan.

Add the remaining 2 tablespoons olive oil and heat over medium-heat. Toss in the chopped onions and carrots. Cook until the carrots are tender, about 10 to 15 minutes.

Stir in the tomato paste and the cooked lamb and pork. Add the flour stirring to coat the meat and vegetables.

Pour in the beef stock along with the Worcestershire sauce, the concentrated beef stock and the brown sugar and stir to mix well.

Continue cooking over medium heat until the sauce has started to thicken. Remove the meat filling from the heat. Spoon the mashed potatoes over the top of the meat filling, spreading to cover.

Place the Shepherd’s Pie in a 400-degree oven for 15 to 20 minutes until the meat filling is bubbling up.

Serves 6

Shepherd's Pie, courtesy of Preserving Good Stock

January 18, 2019
: Makes 6 servings.

Lamb and pork sautéed with sweet onions and carrots and top with a bed of creamy mashed potatoes. Comfort does have a name and it’s Shepherd’s Pie!

By:

Ingredients
  • For the mashed potato topping:
  • 2 to 2-1/2 pounds Yukon gold potatoes, peeled and cut into 3” pieces
  • ½ to 1 teaspoon kosher salt plus extra for cooking the potatoes
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 6 tablespoons butter
  • ¾ to 1 cup half and half
  • For the meat filling:
  • 4 tablespoons olive oil, divided
  • 1 pound ground lamb
  • 1 pound ground pork
  • 1-1/2 teaspoons kosher salt, divided
  • ½ teaspoon freshly cracked black pepper
  • 1 small sweet onion, chopped, about 1
  • 3 carrots chopped, about 1-1/2 cups
  • 4-1/2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 cups beef stock
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon concentrated beef stock, such as Better Than Bouillon
  • ½ teaspoon dark brown sugar
Directions
  • Step 1 For the potatoes:
  • Step 2 Put the potatoes in a large saucepan or stockpot and cover with cold water. Add a handful of kosher salt and cook the potatoes over medium heat until they are tender, about 30 to 40 minutes.
  • Step 3 Using a slotted spoon or spider transfer the cooked potatoes to a large bowl. Add ½ teaspoon of the kosher salt, the black pepper, nutmeg and butter.
  • Step 4 Mash the potatoes adding enough half and half to make the potatoes creamy and spreadable – a few lumps are fine! Check for seasoning and add more kosher salt and black pepper if needed.
  • Step 5 Makes about 4 cups of mashed potatoes.
  • Step 6 For the meat filling:
  • Step 7 Pour 2 tablespoons of the olive oil into a large, deep ovenproof pan. Heat the olive oil over medium-heat. When hot add the ground lamb, the pork along with 1 teaspoon of the kosher salt and ½ teaspoon black pepper. Cook until the meat is cooked through and browned, about 5 to 7 minutes.
  • Step 8 Using a slotted spoon or spider transfer the meat to a bowl. Drain off any juices in the pan.
  • Step 9 Add the remaining 2 tablespoons olive oil and heat over medium-heat. Toss in the chopped onions and carrots. Cook until the carrots are tender, about 10 to 15 minutes.
  • Step 10 Stir in the tomato paste and the cooked lamb and pork. Add the flour stirring to coat the meat and vegetables.
  • Step 11 Pour in the beef stock along with the Worcestershire sauce, the concentrated beef stock and the brown sugar and stir to mix well.
  • Step 12 Continue cooking over medium heat until the sauce has started to thicken. Remove the meat filling from the heat.
  • Step 13 Spoon the mashed potatoes over the top of the meat filling, spreading to cover.
  • Step 14 Place the Shepherd’s Pie in a 400-degree oven for 15 to 20 minutes until the meat filling is bubbling up.


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