Pachecos Cookbook 👩‍🍳

Shepherd’s Pie Recipe

Name: Shepherd’s Pie Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 2 lbs russet potatoes (peeled and cut into 1” thick pieces); 3/4 cup heavy whipping cream (warm); 1/2 tsp fine sea salt; 1/4 cup parmesan cheese (shredded); 1 large egg (lightly beaten); 2 Tbsp unsalted butter (melted to brush the top); 1 Tbsp parsley or chives (chopped, to garnish the top); 1 Tbsp olive oil; 1 lb lean ground beef or ground lamb; 1 1/2 tsp salt (divided, or added to taste); 1/2 tsp black pepper (plus more to taste); 1 medium yellow onion (finely chopped, 1 cup); 2 garlic cloves (minced); 2 Tbsp all-purpose flour; 1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet, Sauvignon); 1 cup beef broth or chicken broth; 1 Tbsp tomato paste; 1 Tbsp Worcestershire sauce; 1 1/2 cups frozen vegetables of choice (peas, carrots, and corn)

8 servings

portions

30 minutes

temps actif

1 hour 15 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 lbs russet potatoes (peeled and cut into 1” thick pieces)

3/4 cup heavy whipping cream (warm)

1/2 tsp fine sea salt

1/4 cup parmesan cheese (shredded)

1 large egg (lightly beaten)

2 Tbsp unsalted butter (melted to brush the top)

1 Tbsp parsley or chives (chopped, to garnish the top)

1 Tbsp olive oil

1 lb lean ground beef or ground lamb

1 1/2 tsp salt (divided, or added to taste)

1/2 tsp black pepper (plus more to taste)

1 medium yellow onion (finely chopped, 1 cup)

2 garlic cloves (minced)

2 Tbsp all-purpose flour

1/2 cup dry red wine (such as Pinot Noir, Merlot, Cabernet, Sauvignon)

1 cup beef broth or chicken broth

1 Tbsp tomato paste

1 Tbsp Worcestershire sauce

1 1/2 cups frozen vegetables of choice (peas, carrots, and corn)

Instructions

How to Make Potatoes:

Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.

Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

How to Make the Filling:

Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).

Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.

Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.

Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.

Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

How to Assemble Shepherd’s Pie:

Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.

Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.

Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

Nutrition

Taille de Portion

Calories

403 kcal

Lipides Totaux

23 g

Lipides Saturés

11 g

Lipides Insaturés

10 g

Acides Gras Trans

1 g

Cholestérol

99 mg

Sodium

857 mg

Glucides Totaux

30 g

Fibres Diététiques

3 g

Sucres Totaux

2 g

Protéines

17 g