Shepherd's Pie
A rich gravy with ground beef and vegetables topped with ultra creamy mashed potatoes. The ultimate comfort food: Shepherd's Pie!
A rich gravy with ground beef and vegetables topped with ultra creamy mashed potatoes. The ultimate comfort food: Shepherd's Pie!
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1/2 cup heavy cream
- 6 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 beef bouillon cube
- 1/4 cup white flour
- 2 garlic cloves (minced)
- 2 tablespoons olive oil (separated)
- 2 cups mirepoix (mix of carrots, onion, & celery), (finely chopped (i chop 1 small yellow onion, 1 celery
- 1.2 pounds ground chuck round
- 1/2 cup frozen sweet peas or corn
- 1 can (14.5 ounces) fire-roasted diced tomatoes, (undra
- 1 cups beef stock (low sodium) ((can use low sodium bee
- 1/2 cup 100% grape juice
- 3 bay leaves (separated)
- 2 pounds potatoes (i use an equal mix of yukon gold and rus if just using one use yukon gold)
- 1/2 cup sour cream (can use fat free)
- fine sea salt and freshly cracked pepper
- optional: fresh parsley or fresh thyme for topping
- Carbohydrate 10.5137975017173 g
- Cholesterol 44.1938333506443 mg
- Fat 16.5454233384693 g
- Fiber 0.592308329164547 g
- Protein 1.71435083339303 g
- Saturated Fat 9.78299316963893 g
- Serving Size 1 1 -8 serving (290g)
- Sodium 73.0859167796243 mg
- Sugar 9.92148917255271 g
- Trans Fat 1.07695841691422 g
- Calories 194 calories
Step-by-step
- Pour 1 and 1/2 tablespoons olive oil in a large (oven-safe to save a dish!) skillet over medium high heat.
- Add garlic cloves and finely chopped onion and cook, stirring frequently for about 1 minute.
- Add the finely chopped carrots and celery and cook for another 2-3 minutes or until veggies are softened.
- Increase heat to high and add in the beef. Cook, breaking up the beef, until browned through. If there is excessive grease, drain off that additional fat.
- Add in the flour and cook an additional minute to cook off the flour taste.
- Reduce heat to medium-high and add in the frozen peas or corn, can of diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and 2 bay leaves.
- Bring this mixture to a simmer then reduce heat to medium and bring the mixture to a rapid simmer.
- Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy.
- Remove from heat, cover, and refrigerate until ready to bake. (I like making in the morning and assembling before dinner).
- If making immediately, place in the fridge until potatoes are done (you want the mixture to chill for as long as possible so the layers stay separate when baking, 15-20 minutes at a minimum).
- If you didn't prepare in an oven-safe skillet, transfer to a 2 quart oven-safe dish.
- Preheat the oven to 350 degrees F.
- Peel and then cube the potatoes into golf-ball sized pieces.
- Place in a strainer and rinse under cold water until the water rinsing through comes out clear.
- Place in a large pot and cover with cold water.
- Add 1 tablespoon fine sea salt and 1 bay leaf, stir, and bring to a boil.
- Reduce to a simmer until the potatoes are fork-tender; about 15-20 minutes.
- When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of ALL the extra moisture.
- Let them dry for about 3 minutes.
- Discard the bay leaf.
- While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot.
- Melt on low heat and stir to combine.
- While potatoes are still hot, put them through a ricer and add right on top of the butter/sour cream mixture.
- Stir with a wooden spoon until smooth.
- Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Cover and place in the fridge until ready to assemble pie! OR add these mashed potatoes to top the pie in an even layer.
- Use a fork to add marks into the surface of the potatoes.
- Drizzle with remaining 1/2 tablespoon olive oil.
- Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling.
- Broil for 1-2 minutes on high to get the very tops of the potatoes crispy!
- Remove from heat and garnish with fresh thyme or fresh parsley as desired.
- Serve hot :)
My Shepherd's Pie Adventure: A Comfort Food Classic
There's nothing quite like the comforting warmth of a Shepherd's Pie on a chilly evening. The rich, savory gravy, the tender beef, the perfectly creamy mashed potatoes – it's the ultimate comfort food experience. For years, I've been perfecting my Shepherd's Pie recipe, and today I'm sharing it with you, along with a little story of how it became a staple in my family.
My journey with this dish began several years ago, when I was still a young housewife, just starting to learn the ropes of cooking for my growing family. I had always loved Shepherd's Pie, but the versions I'd tried were often either bland or too heavy. I yearned for a recipe that balanced hearty flavor with a lighter touch, something that wouldn't weigh me down after a long day of caring for my little ones. After countless experiments and recipe tweaks, I finally arrived at a version that was both satisfying and wholesome, a dish that would become a regular fixture on our dinner table.
The Magic of the Mash: The success of any good Shepherd's Pie hinges on its mashed potato topping. It needs to be perfectly creamy, fluffy, and flavorful enough to stand up to the rich meat and gravy. I found that using a combination of Yukon Gold and Russet potatoes yielded the best texture: fluffy yet slightly dense. Adding a touch of sour cream and heavy cream further enhances the creaminess, and a good pinch of salt and pepper is essential for seasoning.
The Savory Gravy Base: The meaty base is equally important. A well-seasoned mixture of ground beef, carrots, celery, and onions provides a flavorful backdrop for the juicy tomatoes and herbs. I like to use fire-roasted diced tomatoes for their smoky depth of flavor, while a touch of Worcestershire sauce adds a savory umami note. The secret ingredient, however, is the addition of grape juice! It adds a surprising sweetness that perfectly complements the rich flavors of the beef and vegetables, preventing the dish from becoming overly heavy.
A Weekday Staple (and Weekend Treat!): This Shepherd's Pie recipe isn't just for special occasions; it's easily adaptable for busy weeknights. I often prepare the meat and gravy in the morning or even the night before, refrigerating it until it's time to bake. The mashed potatoes can also be made ahead of time, saving precious minutes on a hectic weeknight. Yet, it's also elegant enough to serve to company, transforming a simple weeknight dinner into a satisfying and impressive meal.
Beyond the Plate: More than just a delicious dish, this Shepherd's Pie represents a part of my family's history. It's the meal that brought us together around the dinner table, a tradition that I cherish. It's the taste of home, comfort, and love. It's the warmth that lingers long after the last bite is eaten. Try this recipe, and let it bring a little bit of that same magic to your home.
Tips for Success:
- Don't overcrowd the pan when browning the beef; work in batches if necessary to ensure even browning.
- For extra flavor, try using bone-in beef stock.
- Feel free to experiment with different vegetables, such as mushrooms or zucchini.
- If you don't have a ricer, you can mash the potatoes with a potato masher, but be careful not to overmash them, as this can result in a gummy texture.
- A sprinkle of fresh herbs, such as parsley or thyme, adds a beautiful finishing touch.
This Shepherd's Pie recipe is more than just a collection of ingredients; it's a story of family, tradition, and the simple pleasures of home-cooked meals. It is a testament to the love and care that goes into creating a dish that is both delicious and meaningful. I hope that you'll enjoy it as much as I do!
