Melissa asked me to post the recipe for the Shephards Pie I made...which is such a compliment.
And I figured I would do it...on one condition.
Please please please...anyone who reads this, comment on the post with your favorite recipe.
I really am trying to learn to cook for my family and the hardest part is to think of what to cook.
Please just give me your easiest...most used...favorite...whatever recipe.
Then they'll all be here for anyone who wants to grab one!
This will get us started
Shephards Pie:
Here is how to make Shepherds Pie for 8.
2lbs ground beef
1lb. Ground Lamb (Fresh not frozen, if you can find it).
Beef or Chicken Stock
5-6 lbs potatoes (Russets or Yukon Gold).
Two large sweet Yellow onion peeled and chopped
5 cloves Garlic
5-6 good shakes of Worcestershire Sauce
1-2 cups of Red Wine (a relatively heavy red- Cabernet or some blend)
1 small can Tomato Paste
Italian seasoning
Directions:
Mix together the beef and lamb and then brown it (by adding two tablespoons of olive oil to pan, heating over medium heat until oil is hot then putting beef/lamb mixture in. You might need to do this in several lots depending on the size of pan-if you “crowd” the meat it will tend to steam rather then brown nicely). Stir regularly as it browns so all of meat gets brown and then use a colander or a mesh filter to get rid of all the fat.
Start water boiling to cook potatoes
Clean out pan and add another two tablespoons of oil, heat as before using medium heat and when hot add the chopped onion. Cook with stirring until onion is soft and transparent but not brown. Then add 5-6 cloves of pealed garlic which you have chopped quite fine. Cook for another two minutes then add filtered, browned beef/lamb mixture back into pan with onions and garlic.
Add one and a half cups of wine, one cup of beef or chicken stock, two tablespoon of Tomato paste and a few good shakes of Italian Seasoning or other spices that you fancy oregano, thyme, sage etc.
Cook for about 15 mins adding more wine or water if it seems to be getting dry. You can let it simmer for as long as you need (for me this part was like 45 min. while I got the potatoes ready and cooked)
Season meat to taste with salt and pepper.
Meanwhile peel the potatoes and slice into slices about a quarter of an inch thick. Put into large sauce pan, (if you haven't already, fill pan with water add a good big pinch of salt and bring to boil.)
Let simmer for about 25 mins until potatoes are nice and soft. Filter off water using colander, return potatoes to pan and mash. Add 2 tablespoons of butter, mix in then add some warmed milk, mixing until potatoes are smooth and moist. add salt and pepper to taste.
To assemble Put cooked beef mixture in bottom of oven proof casserole dish. Spoon mashed potatoes on top and using back of a fork cover evenly the whole dish with the potato mixture.
Cook at 350 in oven for 20-30 mins then take out and sprinkle very sharp, white grated cheddar cheese on top. Return to oven; adjust shelf so top of shepherds pie is about an inch and a half from element. Broil until cheese is melted, bubbly and nicely browned.
After this step I added tomatos on top before serving...another variation is to add carrots and or peas in with the beef mixtures as it's simmering.
Take out, serve immediately or let cool and then cover with foil and keep in fridge overnight. Take out from fridge one and a half hours before wanting to serve it. Heat oven to 350 put shepherds pie in and reheat until hot all the way through (about 50 minutes).
We ate this for over a week and it still tasted great!!!
Thanks Ernie for such a great recipe!
Don't forget to add your own favorite recipe by using the comment button below...thanks!