A hearty shepherd's pie with a fairly high ratio of vegetables to meat. You can prepare it in advance and then put it in the oven about 40 minutes before you want to eat.
Ingredients
- 4 whole large potatoes
- 1/2 cup milk
- 4 tablespoons butter
- 1 to taste salt
- 1 to taste ground pepper (white pepper)
- 1 whole large onion, diced
- 2 whole carrots, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon EVOO
- 2 tablespoons tomato paste
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups frozen peas
- 1 to taste paprika
Potatoes
Filling
Directions
- 1Peel and dice the potatoes into 1-1.5 inch chunks
- 2Cover with water and boil until soft, about 20 minutes
- 3Drain the potatoes and return to pot. Add remaining ingredients and mash with a potato masher.
- 4Preheat oven to 375F
- 5Heat a large pot (I like to use a dutch oven) over medium heat. Melt the butter and EVOO in the pot.
- 6Add the onions, carrots, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and saute for about 5 minutes until the vegetables start to soften.
- 7Add the garlic and tomato paste and cook about 1 minute more.
- 8Add the meat and cook until most of the pink is gone
- 9Add the flour and cook for 1 minute
- 10Add the chicken stock, thyme, parsley, and Worcestershire sauce. Bring to a boil and reduce heat to a simmer. Simmer for about 5 minutes until the sauce thickens a little.
- 11Add the peas and cook until about 3 minutes until heated.
- 12Pour the filling into a pie pan.
- 13Gently spoon the mashed potatoes on top of the filling. Using the back of a spoon or a spatula spread the potatoes in an even layer being careful not to push them down into the filling.
- 14(Optional) Use a fork to draw a design in the potatoes.
- 15Sprinkle the top with paprika.
- 16Bake for 30 minutes
Estimated Time
Preparation: 30 minutes
Cooking: 30 minutes
Original Recipe Source:
https://seetula.com/shepards-pie/