Shepherd’s Pie
I made shepherd’s pie (AKA Cottage Pie) FIVE times this week to perfect it and I’d have to say I don’t know that it could get any better! This has honestly got to be the coziest meal-in-one out there. And while it may not be the fastest easiest dinner it’s worth every minute of prep and patience!
Hearty ground beef is browned and seasoned with aromatics including fresh veggies and herbs, then red wine and beef broth are added and it’s simmered and reduced to a light gravy. And then comes my favorite part – its topped and finished with the most heavenly mashed potatoes!
Ingredients
2 1/2 lbs russet potatoes, peeled and chopped into 1-inch chunks
6 Tbsp butter, divided
1/3 cup half and half or cream, then a little more if needed
1/3 cup sour cream
Salt and freshly ground black pepper
1 medium yellow onion, chopped (1 1/4 cups)
2 medium carrots, diced (1 cup)
1 large celery rib, thinly diced (1/2 cup)
3 garlic cloves, minced (1 Tbsp)
1 1/2 lbs. lean ground beef (85 - 93% lean), or ground lamb
2 1/2 Tbsp tomato paste
2 Tbsp all-purpose flour
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
1/2 cup dry red wine (or more beef broth)
1 1/2 cups low-sodium beef broth
2 tsp Worcestershire
2 Tbsp chopped fresh parsley, plus more for garnish
1 cup frozen peas
Instructions
To Make Mashed Potatoes
Add potatoes to pot with water: Place potatoes in a medium pot or large saucepan. Cover with water by 1-inch and season water with salt. Bring to a boil over medium-high heat.
Cook potatoes until tender: Let gently boil until potatoes are fully tender when pierced with a fork, about 10 - 15 minutes. Drain in a colander and rinse under hot water for about 5 seconds to remove excess starches (which can make potatoes gluey).
Rice Potatoes: Drain potatoes then pass through a food mill or potato ricer into same pot*.
Stir with liquid ingredients: Melt 5 Tbsp butter and add to potatoes along with half and half and sour cream. Stir just to combine while seasoning with salt to taste and adding an extra 1 -2 Tbsp half and half to thin if needed. Cover and set aside if filling isn't yet complete.
To Make Beef Filling (prepare while potatoes cook)
Saute veggies: Melt remaining 1 Tbsp butter in a 12-inch (and deep) cast iron skillet. Add onion, carrots, celery and saute until nearly soft, about 6 minutes. Add garlic and saute 1 minute longer.
Cook beef: Add ground beef in chunks and cook and break up beef until no longer pink, about 6 minutes. If you find there's lots of excess fat then dab some up using balled up paper towels held by tongs (leave 1 - 2 Tbsp rendered fat).
Add thickeners: Add flour and tomato paste and saute 1 minute.
Pour in liquids, let reduce: Pour in red wine, beef broth, Worcestershire, thyme and rosemary. Bring to a simmer stirring frequently. Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes.
Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste.
Assemble shepard's pie: Spread beef filling into an even layer. Dollop spoonfuls of mashed potatoes evenly over top then spread into an even layer**.
Decorate: Run a fork along top to create a pattern of wavy rows.
Bake: Move oven rack about 5-inches below broiler and preheat broiler to high. Transfer to oven and let broil until golden brown on top about 4 - 6 minutes (keep a close on it as every oven varies).
Rest: Let rest a few minutes before serving. Garnish with parsley if desired.
Hearty ground beef is browned and seasoned with aromatics including fresh veggies and herbs, then red wine and beef broth are added and it’s simmered and reduced to a light gravy. And then comes my favorite part – its topped and finished with the most heavenly mashed potatoes!
Ingredients
2 1/2 lbs russet potatoes, peeled and chopped into 1-inch chunks
6 Tbsp butter, divided
1/3 cup half and half or cream, then a little more if needed
1/3 cup sour cream
Salt and freshly ground black pepper
1 medium yellow onion, chopped (1 1/4 cups)
2 medium carrots, diced (1 cup)
1 large celery rib, thinly diced (1/2 cup)
3 garlic cloves, minced (1 Tbsp)
1 1/2 lbs. lean ground beef (85 - 93% lean), or ground lamb
2 1/2 Tbsp tomato paste
2 Tbsp all-purpose flour
2 tsp minced fresh rosemary
2 tsp minced fresh thyme
1/2 cup dry red wine (or more beef broth)
1 1/2 cups low-sodium beef broth
2 tsp Worcestershire
2 Tbsp chopped fresh parsley, plus more for garnish
1 cup frozen peas
Instructions
To Make Mashed Potatoes
Add potatoes to pot with water: Place potatoes in a medium pot or large saucepan. Cover with water by 1-inch and season water with salt. Bring to a boil over medium-high heat.
Cook potatoes until tender: Let gently boil until potatoes are fully tender when pierced with a fork, about 10 - 15 minutes. Drain in a colander and rinse under hot water for about 5 seconds to remove excess starches (which can make potatoes gluey).
Rice Potatoes: Drain potatoes then pass through a food mill or potato ricer into same pot*.
Stir with liquid ingredients: Melt 5 Tbsp butter and add to potatoes along with half and half and sour cream. Stir just to combine while seasoning with salt to taste and adding an extra 1 -2 Tbsp half and half to thin if needed. Cover and set aside if filling isn't yet complete.
To Make Beef Filling (prepare while potatoes cook)
Saute veggies: Melt remaining 1 Tbsp butter in a 12-inch (and deep) cast iron skillet. Add onion, carrots, celery and saute until nearly soft, about 6 minutes. Add garlic and saute 1 minute longer.
Cook beef: Add ground beef in chunks and cook and break up beef until no longer pink, about 6 minutes. If you find there's lots of excess fat then dab some up using balled up paper towels held by tongs (leave 1 - 2 Tbsp rendered fat).
Add thickeners: Add flour and tomato paste and saute 1 minute.
Pour in liquids, let reduce: Pour in red wine, beef broth, Worcestershire, thyme and rosemary. Bring to a simmer stirring frequently. Reduce heat to low and let simmer until reduced by about 2/3 (and alcohol scent has cooked off), about 8 - 10 minutes.
Add remaining greens: Stir in peas and parsley and heat through, about 1 minute. Season filling with salt and pepper to taste.
Assemble shepard's pie: Spread beef filling into an even layer. Dollop spoonfuls of mashed potatoes evenly over top then spread into an even layer**.
Decorate: Run a fork along top to create a pattern of wavy rows.
Bake: Move oven rack about 5-inches below broiler and preheat broiler to high. Transfer to oven and let broil until golden brown on top about 4 - 6 minutes (keep a close on it as every oven varies).
Rest: Let rest a few minutes before serving. Garnish with parsley if desired.
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