SHEPHERD’S PIE – COMFORT FOOD EXTRAORDINAIRE

SHEPHERD’S PIE – COMFORT FOOD EXTRAORDINAIRE

Baby, it’s cold outside up here in these here hills!

So, on these cold winter nights, I like to cook up something warm and comforting. Toward that end, there is simply nothing more comforting than Shepherd’s Pie.

I believe the first time I experienced the wonderfulness of Shepherd’s Pie was on my honeymoon in the Cotswolds of Merry Ole’ England.  Brad and I ordered it one night for dinner in a centuries-old pub and relished over every last morsel.  So, when we returned home, I couldn’t wait to try and duplicate the delicious dish that will forever remind me of my honeymoon!  I have never followed a recipe for Shepherd’s Pie, so I can’t be sure how authentic my original recipe is.  I just know it reminds me of what I ate in that Pub in England a long time ago.  Therefore, in honor of my 21st wedding anniversary, which is today, I felt it fitting to share with you my recipe for Shepherd’s Pie, also known as Cottage Pie.

Dice 1 whole onion.

Peel, slice, then dice 3 large carrots.

Dice 2 large garlic cloves.  I am not a fan of peeling garlic, so I like to buy this vacuum-sealed, peeled garlic and keep it handy  in the frig.

Now, add 2 tablespoons butter or margarine to a deep, large pot.  I like to use my cast iron, Le Creuset, Oval French Oven for this dish.  It goes from stovetop to oven, making this almost a one pot dish.  You can see  above that I am showing a photo of Canola Harvest Buttery Spread.  I LOVE THIS STUFF and want to recommend it to you.  It tastes great, you can cook with it without it separating and turning to water like many other buttery spreads, it has no trans fats and has zero cholesterol.  So, as much as I love butter, I try to use Canola Harvest more often than not when a recipe calls for butter.

Melt the butter/margarine, then add the onions, carrots and garlic to the pot. Cook until the onions are translucent and the carrots are al dente, still slightly firm.

Now, you need about 1 and 1/4 pounds of ground beef.  I try, whenever possible, to buy organic foods, believing them to be better for us.  Costco sells this organic ground beef, which I keep in the freezer for occasions like this when I get the urge to make comforting Shepherd’s Pie.

Add the ground beef in with the carrots and onions.

Using a flat utensil, stir the beef, breaking it up into small pieces as it cooks. Cook until the beef is no longer pink.

Now it’s time to make a roux.  The roux is used as a thickening agent and will also add depth of flavor to the dish.  In a separate small frying pan, melt 3 tablespoons of butter or margarine over medium heat.  Then add 1/4 cup of flour to the melted butter.

Whisk the mixture together, cooking and stirring for about 5 minutes until a semi thick paste forms.

Here’s another product I love and use all the time: Better Than Bouillon.  It comes in lots of flavors but, in this case, we will use the beef version.  Add 2 heaping tablespoons of “Better Than Bouillon Beef Base” to the meat mixture. In addition to giving added flavor to the dish, it also replaces the need for a lot of salt.

Stir it around until thoroughly incorporated.  Now, taste the meat mixture at this point and add salt and freshly ground pepper to taste.

Add the roux into the meat mixture.

Finally, add 3 cups of milk.  I use 1% milk because that’s what I keep on hand.  It’s just another way to reduce some of the naughtiness and make this dish healthier. It does not compromise the flavor.

Stir it, cooking until it begins to thicken.

Next you’ll need 1/2 pound of frozen peas.  Add about 1/2 of a 1 pound bag in a strainer and quickly run them under water to remove any ice particles and separate the frozen peas.

Add the peas to the meat mixture and stir to incorporate.

Now you’ve got this lovely meat, carrot and pea mixture combined with a thick, lovely, beefy gravy base.  Remove it from the stove and set it aside.

It’s now time to make the mashed potatoes, which will top off the Shepherd’s Pie. Fill a large saucepan with water and add 1 teaspoon of salt. Peel 4 pounds of yukon gold potatoes and cut them into uniform, 1 inch cubes. Add the potatoes to the water and bring to a boil.  Cook the potatoes until fork-tender, about 15 to 20 minutes.  Drain the potatoes and return them to the saucepan.  Add 4 tablespoons of butter or margarine to the hot potatoes.  Pour in 1/2 cup milk.

Using a handheld mixer, beat the potatoes until smooth.  Mix in salt and freshly ground pepper to taste.

Once the potatoes are whipped to a smooth consistency, dollop them in large spoonfuls over the top of the meat mixture.  Using a rubber spatula, carefully spread the potatoes evenly over the meat.

When I have it on hand, I try to use a sharp, white cheddar cheese in my Shepard’s Pie.  Other times I will combine yellow cheddar with some freshly grated parmesan cheese.  In either case, sprinkle the cheese evenly over the top of the potatoes.  It is also customary to, instead, mix the cheese right into the potatoes.

Now place the baking dish into the oven, preheated to 400 degrees.

Cook until the cheese is melted and slightly browned on top.

Dish it out using a large serving spoon.

A simple green salad on the side completes your delicious and satisfying comfort food dinner.

HAPPY ANNIVERSARY BRAD.  

PS – The folks at Costco, Canola Harvest and Better Than Bouillon don’t know me. I’m just a big fan.

So there you have it: SHEPHERD’S PIE – COMFORT FOOD EXTRAORDINAIRE

All opinions expressed in this post are my own.   All photos are the original property of Celia Becker @ www.AfterOrangeCounty.com and may not be reproduced without specific permission.