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Classic Shepherd’s Pie

Yum

 

Deep into Autumn and we finally had some lovely weather under 90 Degrees. Oh, but not so fast! This weekend is going to be a scorcher. Meh. Hopefully this is the last yalp from the sun and we can finally get our scarves on. A couple days ago it was cool enough to put a zip-up hoodie on S, and it was so darn cute I almost cried.

 

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In spite of the warm weather, I’m still making comfort food, because it’s October! Shepherd’s Pie is the ultimate comfort food dish. Warm, meaty, buttery and it all fits in one dish. There’s one slight difference between my Classic Shepherd’s Pie and normal Shepherd’s Pie – the meat! It’s not the easiest thing to find kosher lamb at Trader Joe’s, so I just used ground beef, but this recipe can be made with any sort of ground or chopped meat. Also, the normal dairy substitutions have been made for kashrut purposes.

 

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I must mention that my husband LOVED this dish. He loves almost everything I make, but there is a certain enthusiasm he expresses when a dish is extra special. He just couldn’t find enough good things to say! One little trick that I think made this dish extra successful was that I diced the onions as small as possible (less than a centimeter). It helped the onions to really express the best flavor while disappearing enough into the dish so as not to overwhelm it.

 

Pin this for later – use this pic!

 

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Recipe adapted from Donal Skehan.

 

Classic Shepherd’s Pie

Classic Shepherd’s Pie

Ingredients

    • 1 garlic bulb
    • 2 Tbsp of olive oil
    • 1 large onion, chopped very find
    • 2-3 medium carrots, chopped
    • 1lb ground beef
    • 2 Tbsp tomato paste
    • 2 tsp of Worcestershire sauce
    • 1 3/4 cups vegetable stock
    • 2lbs potatoes, peeled and cut into chunks
    • 5 Tbsp margarine or Earth Balance
    • 1/4 cup coconut milk
    • Salt pepper to taste

Instructions

  1. Preheat the oven to 400 Degrees. Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on some tin foil. Drizzle with 1 tablespoon of olive oil and season with a some salt. Cover the entire bulb with the foil and place in the oven to roast for 40 minutes.
  2. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.
  3. While garlic is roasting, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
  4. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the margarine and coconut milk.
  5. Using a potato masher, mash the potatoes until smooth and creamy. Add margarine and coconut milk based on your mashed potato creaminess preference.
  6. Add in the mashed garlic and season with salt and pepper, stirring to combine.
  7. Heat 1 Tbsp of olive oil in a medium frying pan over a medium heat and soften the onion and carrots for 5-6 minutes.
  8. Turn up the heat and allow the pan to get hot before you add the ground beef. Using the a fork break up the meat and allow to brown and cook through for 3-4 minutes.
  9. Stir through the tomato paste and Worcestershire sauce until combined, and then pour over the vegetable stock.
  10. Bring to a steady simmer, then partially cover and cook for 45 mins.
  11. Preheat the oven to 350 degrees.
  12. When the beef is ready, season with salt and pepper and transfer to an ovenproof baking dish and top with the roast garlic mash potatoes.
  13. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 mins.
  14. Place the dish under the broiler for 5 - 10 minutes to give the topping a nice, browned crust.
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