• November 29, 2017

Shepard’s Pie

Shepard’s Pie

Shepard’s Pie 1024 768 Cooking Aboard with Jill

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.

 3 tablespoons olive oil
 1 teaspoon black pepper
 1-pound ground meat (beef, lamb, turkey, veal or chicken)
 1 large onion, diced
 4 carrots, diced
 1 cup celery, sliced (traditional recipe would use green peas)
 4 sprigs thyme and rosemary, finely chopped
 1 cup left over gravy
 1 glass white wine
 2 tablespoons tomato paste
 2 tablespoons Worcestershire sauce
 2 cups left over mashed potatoes
 1 egg, whisked
 1 cup grated cheese (parmesan, cheddar, or your favorite)
1

2

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

 3 tablespoons olive oil
 1 teaspoon black pepper
 1-pound ground meat (beef, lamb, turkey, veal or chicken)
 1 large onion, diced
 4 carrots, diced
 1 cup celery, sliced (traditional recipe would use green peas)
 4 sprigs thyme and rosemary, finely chopped
 1 cup left over gravy
 1 glass white wine
 2 tablespoons tomato paste
 2 tablespoons Worcestershire sauce
 2 cups left over mashed potatoes
 1 egg, whisked
 1 cup grated cheese (parmesan, cheddar, or your favorite)

Directions

1

2

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.

Shepard’s Pie

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