Hey there, folks! Today, we’re diving into the wonderful world of Shepherd’s Pie. Now, I know what you might be thinking, that it’s a time-consuming dish, but hang tight because I’ve got a recipe that’ll make it a breeze. Shepherd’s pie is all about comfort and using up those Sunday roast leftovers – it’s kitchen economy at its finest. And here’s a fun fact for you: when it’s made with beef, it goes by the name ‘cottage pie.’
| Servings | Total | CALORIES |
| 4 | 55mins | 623 per serving |
The Base Ingredients
Let’s start with the essentials. Here’s what you’ll need:
Ingredients:
- 2 tablespoons unsalted butter (or margarine, if you prefer)
- 1 large onion, quartered and sliced
- 2 cups of diced leftover roast beef or lamb (or you can use browned lean ground beef or lamb)
- 2 cups of beef gravy (homemade or store-bought)
- 1/2 cup of diced cooked carrots
- 1 cup of thawed frozen peas
- Kosher salt and freshly ground black pepper, to taste
- 1 large egg yolk, beaten
- 2 cups of leftover mashed potatoes
Let’s Get Cooking
Now that you’ve gathered your ingredients, it’s time to put on your chef’s hat (figuratively, of course) and get to work. Here’s a step-by-step guide:
Steps to Make It:
- Preheat your oven to 400°F, and don’t forget to grease a 2 1/2-quart baking dish.
- In a trusty skillet, melt those 2 tablespoons of butter over medium heat. Once it’s sizzling, add in your sliced onion and sauté until it’s tender.
- The star of the show, your diced beef or lamb, now makes an entrance. Toss it into the skillet along with the gravy, carrots, and peas. Give it a good stir to blend all those flavors.
- Let it all heat through, and don’t forget to season with a pinch of salt and a dash of black pepper, to your liking.
- Now, transfer that mouthwatering meat and veggie mixture into your prepped baking dish.
- Time to deal with those mashed potatoes. Pop them into a roomy bowl, add that beaten egg yolk, and give it a good mixing until it’s all nice and blended.
- You’re nearly there! Spoon those creamy mashed potatoes evenly over the shepherd’s pie filling.
- Into the oven it goes for around 30 minutes, or until the mashed potatoes get that lovely golden-brown color and the gravy starts to bubble.
Tips
Before you get started, a couple of handy tips for you:
- If your mashed potatoes are a bit stiff from the fridge, warm them up briefly in the microwave or on the stovetop. This will make them easier to work with when you add the egg yolk.
- For a touch of elegance, consider putting your mashed potatoes in a pastry bag and piping them onto your shepherd’s pie using a large decorative tip.
Get Creative with Variations
Shepherd’s pie is a versatile dish, so feel free to get creative with it. Here are a few recipe variations to keep things exciting:
- Ground beef or lamb: If you don’t have a leftover roast, no worries! Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook it up until it’s no longer pink, and then continue with the recipe.
- Hash brown topping: Want to try something different? Shred 2 baking potatoes, toss them with 2 tablespoons of flour, the beaten egg yolk, and 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the meat and top it off with a dash of paprika. Bake it up until the potato topping is perfectly browned.
- Add some veggies: If you’re looking to add a little green to your meal, throw in about 1/2 cup of sliced celery to the skillet with the onion.
- For an extra special treat, give Luxury Venison Shepherd’s Pie a go if you’re a fan of venison.
What Is A Substitute For Beef Broth In Shepherd’s Pie?
A suitable substitute for beef broth in shepherd’s pie is vegetable broth. Vegetable broth adds a savory depth to the filling without introducing a strong meat flavor, making it a good alternative for vegetarians or those who prefer a lighter taste. You can also use mushroom broth for a richer, umami undertone. In a pinch, you may opt for chicken or turkey broth, but keep in mind this will impart a slightly different flavor to the dish. Adjust seasoning accordingly to maintain the desired taste profile in your shepherd’s pie.
So there you have it, folks – a shepherd’s pie recipe that’s not only delicious but also a fantastic way to use up those leftovers. Whether it’s for a cozy family dinner or just a satisfying meal for one, this classic dish is sure to hit the spot. Enjoy!
MORE BEEF RECIPES
The Best Beef Shepherd’s Pie Recipe
Ingredients
- 2 tablespoons unsalted butter (or margarine, if you prefer)
- 1 large onion, quartered and sliced
- 2 cups of diced leftover roast beef or lamb (or you can use browned lean ground beef or lamb)
- 2 cups of beef gravy (homemade or store-bought)
- 1/2 cup of diced cooked carrots
- 1 cup of thawed frozen peas
- Kosher salt and freshly ground black pepper, to taste
- 1 large egg yolk, beaten
- 2 cups of leftover mashed potatoes
Instructions
- Preheat your oven to 400°F, and don't forget to grease a 2 1/2-quart baking dish.
- In a trusty skillet, melt those 2 tablespoons of butter over medium heat. Once it's sizzling, add in your sliced onion and sauté until it's tender.
- The star of the show, your diced beef or lamb, now makes an entrance. Toss it into the skillet along with the gravy, carrots, and peas. Give it a good stir to blend all those flavors together.
- Let it all heat through, and don't forget to season with a pinch of salt and a dash of black pepper, to your liking.
- Now, transfer that mouthwatering meat and veggie mixture into your prepped baking dish.
- Time to deal with those mashed potatoes. Pop them into a roomy bowl, add that beaten egg yolk, and give it a good mixing until it's all nice and blended.
- You're nearly there! Spoon those creamy mashed potatoes evenly over the shepherd's pie filling.
- Into the oven it goes for around 30 minutes, or until the mashed potatoes get that lovely golden-brown color and the gravy starts to bubble.
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!