Written by Corey D’Anna
Prep Time: 20 minutes
Level of Ease: Easy
Cost: Low
Suggested Use: large meal, quick dinner, leftovers
Shepherd’s Pie is a comforting dish that is perfect for cold days and nights! It is easy to make because it is great when there are a lot of leftovers in the refrigerator. A dish that originates from the United Kingdom and Ireland, Shepherd’s Pie usually consists of ground lamb, or mutton, simmered in thick onion gravy and cooked inside a crispy crust of mashed potatoes. Other versions can include beef, chicken, or can even be vegetarian. This dish is perfect for college students because it is cheap and easy to make but delicious and can wow guests! Bake this at your next St. Paddy’s day bash and you’re sure to be a step above your Corned Beef friends!
Ingredients:
Potatoes:
1 ½ lbs russet potatoes
¼ Cup half-and-half
2 oz unsalted butter
¾ teaspoon kosher salt
¼ teaspoon black pepper
1 egg yolk
Filling:
2 tablespoons of vegetable oil
1 cup chopped onion
2 carrots, peeled and chopped
2 cloves garlic
1 ½ lbs ground lamb
1 teaspoon salt
½ teaspoon of black pepper
2 tablespoons flour
2 teaspoons Tomato paste
1 cup chicken broth
1 teaspoon of Worcestershire sauce
½ cup of frozen corn
½ cup of frozen peas, or zucchini if you don't like peas
Instructions:
Peel potatoes and chop. Bring to a boil in water. Once boiling, lower the heat and maintain a simmer and cook until potatoes are easily crushed. About 10-15 minutes. Place the half-and-half and butter in a microwave-safe bowl and warm through. Drain potatoes and return to saucepan. Mash potatoes, add the half and half mixture, salt and pepper. Mash until smooth. Stir in the yolk until well-combined.
Preheat oven to 400°.
Oil the saute pan. Add onion and carrots and saute until browned. Add garlic and stir. Add lamb and salt and pepper, cook until browned and well mixed. Sprinkle meat with flour and toss cook for another minute. Add tomato paste, chicken broth, Worcestershire, and stir to combine. Bring to boil then reduce heat to low. Simmer slowly 10-12 minutes until sauce is thicker.
Add corn and peas (or zucchini) to the mixture and spread evenly into an 11x7 glass baking dish. Top with mashed potatoes starting around the edges to create a seal. Place on a parchment-covered sheet tray and on the middle rack to bake for 25 minutes until potatoes begin to brown. Remove to a cooling rack for 15 minutes before serving.
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