Shepherds Pie was originally designed to use leftover meats (typically lamb) so that a family could eat well over several days. Even during the height of the "potato famine", this remained a very popular meal. While there are several variations, my recipe today will focus on the traditional version of this wonderful dish! My recipe will feed 4 adults with a little leftover, but it's easy to increase/decrease the ingredient amounts so that it will feed your family. I'll even include a note at the end for some of the variations you can try!!
Shepherds Pie
For the filling:
1 tbsp canola or olive oil
1lb ground lamb (can use any ground meat - beef, chicken, turkey)
1 medium yellow onion, chopped
2 large garlic cloves, finely chopped (1.5 tbsp)
2 tsp chopped fresh rosemary
1tsp chopped fresh thyme
1/2 tsp salt (may omit if on a low-salt diet)
1/2 tsp ground black pepper
2 tbsp tomato paste
1 cup chicken broth (for stronger flavor, use chicken stock)
1 12oz package frozen peas & carrots (or 1 14.5oz can peas and carrots, well drained)
For the topping:
1.5lbs russet potatoes, peeled and diced in 1" chunks (you can use yukon gold potatoes, which give a "creamier" taste)
4 tbsp butter (salted or unsalted, your choice)
1/2 cup half and half
1 cup shredded cheddar cheese, divided (optional)
2 tsp chopped chives (optional)
Directions
In a large skillet (I love using my 10" cast iron skillet for this), place the oil and onions in, cooking over medium heat until the onions start becoming translucent (4-5 minutes). Add the garlic, and cook an additional 2-3 minutes (you don't want the garlic to start browning, so just long enough to soften). Add the ground lamb and cook until no longer pink. Drain and return to skillet.
Continuing over medium heat, add the chopped rosemary and thyme and cook, stirring constantly, for about 3-4 minutes. Add the tomato paste and chicken stock, stirring well, until the liquid is at a light boil. Reduce heat to low and allow to simmer for 12-15 minutes, or until liquid is almost evaporated. Add salt and pepper, stir well, and remove from heat. Pour into a prepared 9" x 11" x 2" baking dish that's been sprayed with non-stick spray, and spread evenly. Set aside.
In a large dutch oven, bring a couple of quarts of water to a boil. Add the potatoes, and cook until completely done (fall apart when pierced with a fork). Drain well, then return potatoes to pot. Add butter in pieces, and cover with the potatoes so that it melts. Add half & half, and mash thoroughly (I use my hand blender for this...quick and easy). If using cheese, add 1/2, and stir to combine.
Preheat oven to 400 degrees. While it's heating up, heap the mashed potatoes over the meat mixture, spreading with a spoon all the way to the sides (this prevents any additional liquid from boiling up and over). If using cheese, sprinkle the remaining cheese over the top. Bake for about 20 minutes...you aren't cooking it, you're just browning the top of the potatoes. Once you remove it from the oven, allow it to set for 10 minutes (this just lets the potatoes finish firming up), then sprinkle the chives all over it.
NOTE - While the traditional recipe only calls for onions, peas and carrots, you can easily add any of the following veggies to stretch this meal even further:
1 8oz can whole kernel corn
1 14.5oz can mixed vegetables (if using this, eliminate the peas and carrots above)
1 cup frozen lima beans
1 cup frozen green beans
That's it, folks. You are sure to get smiles from your family, and they'll definitely want it added to the menu on a regular basis. ENJOY!!!
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