THE BEST CLASSIC SHEPHERD’S PIE

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THE BEST CLASSIC SHEPHERD’S PIE

Made this with beef and used frozen green beans and carrots because I didn’t have on hand peas or corn. The recipe is easier than it looks. My husband (Kurdish) had invited two of his brothers for dinner that night without telling me! We live in Canakkale Turkey, so you can imagine they never had this! It was delicious and they all want me to make it again! The next time I will try it with lamb.

Recipes adapted from :

Ingredients

Potato Topping:

• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter -1 stick

Meat Filling:

• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste

Instructions

Make the Meat Filling.

1. Frist Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2. Then Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3. Then Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Then Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5. Then Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Then Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the potato topping.

1. Frist Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
3. Then Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
4. Then Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the casserole.

1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. 
2. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
3. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. 
4. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
5. Enjoy It !