I was watching a show called Kitchen Nightmares the other night and
in this particular episode, Chef Ramsay was helping out the owners of
an Irish Pub in New York. One of the dishes Chef Ramsay cooked on this
episode was Shepherds Pie. It looked and sounded absolutely delicious,
so I figured I would give it a try.
Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is
served at pubs throughout England and Ireland. It is traditionally made
with finely chopped or ground lamb topped with mashed potatoes. Ground
or chopped beef is often substituted for the lamb. When beef is used,
the dish is referred to as "Cottage Pie".
I am not a big fan of Lamb, so I used ground beef in the recipe that
follows. My wife and I absolutely loved this dish and will certainly
make it again in the future. The ground beef was excellent, but I think
the next time I make this, I will try using a braised beef instead. I
am thinking that some left over meat from a pot roast would work
wonderfully in this dish.
Well, let's get on with the recipe shall we? I am quite confident
that you and your family will fall in love with this dish and make it
again and again.
Please forgive me if any of the measurements in this recipe are not
spot on accurate. I rarely follow recipes and tend to taste as I go
along. I recommend you do the same and try to use the ingredients below
as a guide.
The Mashed Potatoes:
I experimented and used three types of dairy with the potatoes. The
result was a very fluffy and creamy mashed potatoes which worked
wonderfully with the rest of the ingredients. Again, the ingredients
below are a guide. I would add a little of each ingredient at a time
and taste as you go. Like it creamier? Then add a bit more cream. Need
more salt? Add a bit more. You could add a touch of garlic powder or
freshly roasted garlic to these potatoes as well for an exciting
variation.
About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes
2 Tablespoons Sour Cream
1 Tablespoons Softened Cream Cheese
1 Tablespoon Butter
Salt and Freshly Ground Black Pepper
Pie Filling:
2 tablespoons Extra Virgin Olive Oil
1 Pound Ground Beef or Lamb
2 Carrots Peeled and Chopped
1 Onion Chopped
About 1/2 Cup Frozen Peas
Gravy:
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 Cup Beef Stock or Broth
A Healthy Squirt Worcestershire Sauce
1 Tsp Freshly Chopped Thyme
The Garnish:
Paprika
Freshly Chopped Parsley Leaves
Directions:
Get a pot large enough to hold your potatoes with room to spare and
fill with cold water. Add a generous pinch of salt to the water and
then add your potatoes. Boil the potatoes in the salted water until
tender. It should only take about 10-12 minutes. You can check the
potatoes for doneness by piercing with a toothpick or fork. Drain the
potatoes and add them to a large bowl. Add your sour cream, cream
cheese, butter, salt and pepper. Mash the potatoes and stir until
smooth. Set Aside.
While the potatoes are cooking, preheat a large skillet over medium
high heat. Add the oil to the pan, then add the ground beef or lamb.
Season the meat with a bit of salt and pepper. Brown the meat,
crumbling it as you brown. If you are using meat that is high in fat,
try and spoon out some of the drippings as you cook.
Add your chopped carrots and onions to the ground beef. Cook your
vegetables with the meat for 5 minutes or so, stirring often. You can
then remove from heat.
Now we are going to make our gravy. Grab another skillet and over
medium heat cook 2 tablespoons of butter and 2 tablespoons of flour
together for a few minutes, stirring often. Make certain to keep an eye
on this mixture because it can burn. If it burns, the butter can turn
bitter, and you will have to start over. You will only need to cook the
butter and flour for a minute or so until it mixes together and is
smooth.
Add your beef broth or stock,Worcestershire Sauce, and fresh thyme
to the flour and butter mixture. Stir and allow gravy to thicken. It
should only take a minute or so.
Add the gravy to your meat and veggies and stir in your frozen peas.
Preheat your oven broiler to high.
Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.
Top the mixture with your mashed potatoes and spread evenly over the
mixture. Sprinkle some paprika on top and broil around 5 - 6 inches
from the heat until the potatoes are evenly browned.
Sprinkle some freshly chopped parsley on top and serve.
Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Visit ChefAbility today for more delicious cooking recipes & tips! |
