Robin Daumit

SHEPHERD'S PIE

Robin Daumit
SHEPHERD'S PIE

A country dish that is both Hearty and Healthy. Can be prepared from ingredients purchased specifically for Shepherd’s Pie, or ingredients you might already have in your fridge. A perfect solution for all that left-over burger meat in the summer!

 Just so you are in the – Know – Shepherd’s Pie is made with Lamb, while Cottage Pie is made with Beef!

 Like many One-Dish meals that have several steps before putting it all together, this has three basic steps, so let’s approach it that way.

 

Filling

-        Ground Lamb (or Beef) – 1 ½ pounds

-        Olive Oil – 2 tablespoons

-        Onions – 1 cups chopped

-        Carrots – 2 cups chopped (half inch cubes)

-        Peppers – 1 cup chopped

-        Peas or Zucchini – 1 ½ cups (zucchini chopped)

-        Salt – 1 tablespoon

-        Pepper – 1 teaspoon

-        Black Cumin (optional, but yummy) 1 tablespoon

-        Rosemary – ¼ cup fresh chopped and sprigs for top

-        Wine – 1 cup, a little more if making more gravy (either red or white) – or you can substitute wine for potato water

Gravy

-        Butter – 2 tablespoons (4, if you want more gravy)

-        Flour – 2 tablespoons (4, if you want more gravy)

Topping

-        Potatoes – 4 for 1.5 lbs meat (skin on if not mashing)

-        Salt – 1 teaspoon

-        Grated Cheese – 2 tablespoons (or more if you like)

 

Prepare Filling. Cook fat out of meat and drain it out. Expose bottom of pan by pushing meat to the sides and pour oil into center. Add onions and celery. Cover and let soften. Stir and add the remaining filling ingredients, and wine. Stir. Cover and leave on low while preparing Gravy.

 

Prepare Gravy. Melt butter, then add flour and keep stirring until it begins to brown. Add to filling ingredients and stir quickly with folding motions, being careful not to mash vegetables. Sauce will thicken quickly. Turn stove off and place filling ingredients into individual baking dishes, or one large baking dish.

 

Prepare Potatoes. Slice potatoes thin (about quarter inch). Drop into boiling/salted water. Cover. Cook only until they begin to soften just a bit, but Not soft. Drain. Layer on tops of filling. Salt a bit. Sprinkle cheese across tops. (cheese makes for a lovely golden crunchy top)

If making mashed potatoes instead of sliced, make them as you normally would. Spread a nice thick layer on tops of filling, and sprinkle grated cheese across tops.

Bake 350 just until tops of potatoes are golden. (about 20-25 minutes)

YUM!