Shepard’s pie originated in the United Kingdom as a means of using leftover roasted meat and then topped with mashed potatoes. Shepard’s pie is traditionally made with lamb while cottage pie is made with beef. I like to use some of my thanksgiving leftovers to make Shepard’s pie including, not only mashed potatoes… but carrots, onion and celery. This dish pairs very well with beer and makes 4 servings.
Pre-heat oven to 400-degree F. Sauté carrots in 1 tablespoon olive oil until tender . Add the onions and celery and 1 tablespoon oil and sauté. Season with black pepper, thyme and rosemary.
Remove vegetables to a plate and set aside. Add 1 tablespoon olive oil and the brown the meat. Add tomato paste, Worcestershire sauce and white wine. Add back the vegetables and the gravy and stir to incorporate. Grease oven proof dish (9 inch by 13 inch works well). Add the meat vegetable mixture. Dollop mashed potatoes over the meat. Brush top with egg mixture and add the cheese. Bake for about 20 minutes or until the top is golden brown. (Tip if after 20 minutes the meat mixture is bubbling but potatoes haven’t browned, place under broiler for a few minutes). This serves 4.
Ingredients
Directions
Pre-heat oven to 400-degree F. Sauté carrots in 1 tablespoon olive oil until tender . Add the onions and celery and 1 tablespoon oil and sauté. Season with black pepper, thyme and rosemary.
Remove vegetables to a plate and set aside. Add 1 tablespoon olive oil and the brown the meat. Add tomato paste, Worcestershire sauce and white wine. Add back the vegetables and the gravy and stir to incorporate. Grease oven proof dish (9 inch by 13 inch works well). Add the meat vegetable mixture. Dollop mashed potatoes over the meat. Brush top with egg mixture and add the cheese. Bake for about 20 minutes or until the top is golden brown. (Tip if after 20 minutes the meat mixture is bubbling but potatoes haven’t browned, place under broiler for a few minutes). This serves 4.