Denises Delicious Shepherds Pie Recipes
DENISE'S DELICIOUS SHEPHERD'S PIE
I have been making this recipe for years. This was based originally on a recipe that was prepared by "The Galloping Gourmet". Remember him? Great show. Then I changed it based on the way my family liked it. I love this recipe, however, it calls for lamb which I think is best, you can also use beef.
Provided by Denise McShea
Categories Savory Pies
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Prepare your mashed potatoes. Homemade is best. You are going to want to make enough to cover the entire casserole. Set aside. Cut the meat into cubes. There should be at least 3 cups, set aside. Chop onion. Add 2 tablespoons butter to frying pan and cook lamb until done. Set aside.
- 2. To frying pan add more butter and add onions, carrots, peas, and parsley, stirring until onions are wilted. Add flour and mix in. Add the tomato paste, wine, stock, Worcestershire and pepper until well mixed. Let simmer 10 minutes. Add the cubed lamb and corn. Cook 5 minutes longer.
- 3. Preheat the oven to 350 degrees. Put the meat and sauce into a greased 9x13 baking dish. Carefully spread the mashed potatoes evenly over the top of the meat mixture ensuring that the potatoes seal in the mixture so you limit it boiling over the top of the potatoes when baking. Cover potatoes with cheese and bake for 45 minutes.
- 4. Let rest for at least 1/2 hour before serving to allow the pie to settle.
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- potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
- cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.
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