Several weeks ago, I planned to cook a meal for one of Bob's friends, who prefers meat and potato style meals. I remembered a recipe for Sheperd's Pie from the Cook's Best Recipe cookbook. That seemed a good choice, because I love any excuse to make mashed potatoes. I don't know if there's some kind of genetic reason for loving them so much (I'm largely of Irish descent), but love them I do. I would choose mashed potatoes over any dessert. Unfortunately, I missed my chance to make this dish when I came down with a miserable case of conjuntivitis . But, yesterday I decided to go ahead and make it, mainly to get rid of the ground beef in the freezer, and to make the mashed potatoes.
Normally, Sheperd's Pie is made with lamb, but Cook's replaced it with ground beef. In Britain, using the ground beef would make this a cottage pie, as I understand it. Frankly, I think I would have preferred it with the lamb, because that has more flavor. But, Cook's came up with a way to make the beef taste "beefier"--by adding soy sauce and tomato paste, which did seem to spike the flavor. Of course, to me the most important thing was the mashed potatoes. These aren't regular taters either. They're stiffer than the usual breed, which made them a much better topping for this dish.
This really is an ideal dish for people who don't want to mess with many
veggies. Basically, you have onions, carrots, green peas, and the
potatoes. I started off sauteeing the onions and carrots in a little butter.
The ground beef is added and browned, then cooked with a small amount of cream, soy sauce, beer, tomato paste, stock and fresh thyme.
The mixture is cooked down until it's thicker than sloppy joe filling, but with a bit of sauce still in it, to which green peas are added.
The potato topping is rich and very stiff, so that it holds up very nicely. Begin by spooning the potatoes around the rim of the baking dish and smoothing it down around the rim, sealing the meat mixture in, so that it doesn't bubble any of the juices out.
Heap the rest of the potato mixture on top and smooth it into a dome. Using a fork, make lines across the surface and paint with a beaten egg. The egg forms a nice crust that helps the topping hold its shape. Bake in the oven, and run it under the broiler for a couple of minutes.
One thing that bothered me was all the beef fat in the meat mixture. I'm not crazy about beef fat, as it seems to aggravate my acid reflux more than other kinds of fat. But, after I scooped out the first serving, the fat seeped out into the bottom of the dish, similar to what happens with meatloaf. I used some paper towels folded into a pad to sop up the oil, and soon it wasn't seeping grease anymore.
I didn't know if I would like this dish, because the meat mixture seemed rather bland to me as I was cooking it. It seemed odd not to be adding garlic or other flavorings to it. But, I discovered that the addition of the mashed potatoes seemed to make the whole thing work. Bob was quite happy with the dish, and he isn't a meat and potatoes man at all. This is quite a substantial dish. It's hearty and filling and I imagine that children would like it a lot.
Sheperd's Pie (Cook's Best Recipe)
Serves 6 to 8
Filling
2 tablespoons unsalted butter
1 large onion, chopped fine
2 medium carrots , peeled and chopped fine
2 pounds 85% lean ground beef
Table salt and ground black pepper
5 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup heavy cream
1 3/4 cups low-sodium chicken broth
3/4 cup beer
2 tablespoons soy sauce
2 teaspoons minced fresh thyme leaves
1 cup frozen peas
Topping
2 1/2 pounds russet potatoes . peeled and cut into 2-inch pieces
Table salt
2tablespoons unsalted butter , melted
1/3cup heavy cream , warmed
Ground black pepper
1 large egg , beaten
1. For the filling: Heat butter in large skillet over medium-high heat until foaming. Add onion and carrots and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
2. Add cream and cook about 1 minute. Add broth, beer, soy sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in peas, adjust seasonings, and transfer to broiler safe 2-quart casserole dish.
3. For the topping: Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
4. Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Sher, I agree with you on soy and tomato paste doing the magic... esp I have experience of the latter, my beef dishes won't be that ordinary :) It's a great recipe, also a good way to get rid of my potatoes and ground beef (my husband likes 97% lean... but seems to dry to me).
PS. just checked my comment for your previos post, I must have highlighted one of the sentences and deleted it by mistake... wish you didn't pull your skull off while trying to figure out what I said *blush*
Posted by: gattina | February 09, 2007 at 02:10 AM
I've been adding soy sauce (or oyster sauce) to my tomato sauces for years; you can cut down on the amount of meat that way. The other thing that works to enrich the "meat" flavor is some dried mushrooms, ground into a powder and mixed in with the spices. Amazing how that bumps up the flavor. Your shepherd's pie looks gorgeous, with its glistening crust, and I'm definitely tempted to try it!
Posted by: Lydia | February 09, 2007 at 05:01 AM
my husband would flip over that. it looks incredible. a good thing to make up a bunch and freeze them too i bet. thx sher!
Posted by: aria | February 09, 2007 at 05:40 AM
Oh wow! I don't know what's better, the pie itself or learning something new about enhancing beef.
I have to get all gushy and just say that your site is the epitome of what I look for in a food blog. Upsie, great recipes, learning new culinary tricks from you and the other readers, and fantastic pictures.
For my sheperd's pie, I usually put a layer of potatoes on the bottom to soak up all that good grease. Then the SO and I fight over it.
Posted by: Butta Buns | February 09, 2007 at 05:54 AM
That looks so good! For some reason I've noticed quite a few blogs sharing Shephard's Pie recipes lately. This one is really pretty!
Posted by: Lola's Mom | February 09, 2007 at 06:42 AM
This looks like a fantastic recipe, Sher. (And again, I love your photos!) Do you think it would taste the same with diced lean beef instead? The whole texture of ground beef puts me off but I'd love to give this one a try!
Posted by: Alisha | February 09, 2007 at 07:37 AM
Sher,
My husband is a meat and potato kind of guy and he would LOVE this dish!!
Going to my "to do" list right now. ;)
Posted by: Patricia Scarpin | February 09, 2007 at 08:08 AM
I've never had a shepherd's pie, but agree that this sort of thing would be perfect for my husband. It is almost Valentine's Day, after all...
Posted by: s'kat | February 09, 2007 at 08:25 AM
What a coinkydink! I just bookmarked a Shepherd's Pie made with seafood (since I'm now pescatarian) last night! Must be that time of year.
Posted by: Shannon | February 09, 2007 at 09:14 AM
I loved this dish as a kid, and interestingly, my college commons did a pretty nice Shepard's pie also. I've never tried to make it myself, but I might have to give it a go.
Posted by: e | February 09, 2007 at 09:14 AM
I love Sheperd's Pie, but I always feel afterwards like I can now go into hibernation, having eaten enough to last me through the winter. On the other hand, back in the good old days about 100 years ago, this is exactly the kind of the meal you needed to get throught he day.
Beautiful photographs, by the way
(from Kevin at TasteTV.com)
Posted by: Kevin | February 09, 2007 at 09:19 AM
I'm going to try this one, and use the pretty fork design in the top too. It's the simple things like that that dress up a simple dish. Love it!
Posted by: Glenna | February 09, 2007 at 11:40 AM
Never had or made Shepherd's Pie before. Your step by step pics and explanation made the whole thing very clear, thanks a lot for this.
So now I know. Also the last pic was very helpful, I didn't know the potatoes only covered the top:) The result looks very very yummy, but I don't eat beef so should try with lamb
Posted by: sandeepa | February 09, 2007 at 11:58 AM
I learn so much over here. This looks delicious and those potatoes on top...MMMmmmm!
Posted by: Joy T. | February 09, 2007 at 07:58 PM
The one time I ever made Shepherd's Pie, the recipe called for mixing cream cheese into the mashed potatoes -- and it was so good!
Posted by: Teresa | February 09, 2007 at 11:27 PM
Gattina,
Don't worry--I knew exactly what you were saying in your last comment. :):) I have problems with my eyes and often cringe when I see my mistakes when I leave comments on other people's blogs. So, I know what it's like to see a mistake! :):)
Lydia,
Yes, I love soy sauce, can't imagine life without it. And dried mushrooms are fabulous, and so handy to have on hand.
Aria,
Thank you! I didn't take a picture of it, but I made 2 small Sheperd's Pie ramekins and froze them. It's great to pull something like that out when you don't feel like cooking! :)
Butta Buns,
Thank you so much for your encouraging words! I'm looking forward to your return to your blog--which I love. I think the potatoes on the bottom is a great idea! You can never go wrong adding more potatoes! :):)
Lola's Mom,
Thank you! Yes, I've also noticed how Sheperd's Pie is popular! I think sometimes a comfort food like this is quite nice.
Alisha,
Thank you! I think diced beef would be great. As I understand it, diced lamb is quite popular in sheperd's pie. You might have to cook the beef cubes a little longer to make sure they are tender, but I think that would be delicious.
Patricia,
Thank you! I bet he would love it too! My husband sure enjoyed it.
s'kat,
Thank you. I think a heart shaped sheperd's pie would be fabulous! :):)
Shannon,
Thank you. Oh--I was reading that there is a special name for it when you use fish. That would be fabulous! I would prefer it with fish too.
e,
This is a really easy dish to make, I think. And most people would like it, because it's so filling. And yummy. :):)
Kevin,
Thank you. Oh yes. this would be a great meal for a lumberjack. :) And I felt VERY full after a small serving. I wouldn't eat this very often, but it's cold and dreary here, so it was perfect.
Glenna,
Thank you. I think Gene would really like this. Make it in a heart shape. :)
Sandeepa,
Thank you. Yes, try it with lamb. I think that would be nice. I've even seen vegetarian versions too. I think you can put anything you want under the potatoes. :):)
Joy T,
Thank you. I think you can never go wrong with mashed potatoes, eh? :):)
Teresa,
Cream cheese in mashed potatoes! Yes! That would be wonderful.
Posted by: sher | February 10, 2007 at 01:07 AM
Wow, does that look good. As others have noted -- this is one for the husband. Many husbands love meat and potatoes, don't they? What IS that?! But I digress. It's a beautiful dish and I too love the fork action on the potato crust. Thanks -- will be trying this for sure. One needs sustenance in below-zero weather!
Posted by: Lisa | February 10, 2007 at 07:24 AM
Yup, I'm another one here thinking that this looks like just the sort of thing my husband would love. And while it's not below-zero weather where I am it's plenty cold enough to want rib-sticking sorts of things.
Posted by: Julie | February 10, 2007 at 09:46 AM
Sher, have you ever tried using Bragg Liquid Aminos, it is similar to soy sauce but less salty and I find it has a "meatier" flavor. It is in health food stores. Also, call me shallow but I'm so riveted with the photo. I love your bronzed fork strips and how they echo the pattern of the tablecloth.
Posted by: Callipygia | February 10, 2007 at 11:48 AM
i, too, love mashed potatoes and shepherd's pie. i agree that the beef can be bland. i'll have to try this recipe to taste it stepped up a bit. thanks! great stuff you're doing, ms. sher!
Posted by: Lizz | February 11, 2007 at 01:15 PM
i, too, love mashed potatoes and shepherd's pie. i agree that the beef can be bland. i'll have to try this recipe to taste it stepped up a bit. thanks! great stuff you're doing, ms. sher!
Posted by: Lizz | February 11, 2007 at 01:17 PM
p.s. my "famous" mashed potato casserole recipe calls for not only cream cheese, but sour cream, too. FABULOUS!
Posted by: Lizz | February 11, 2007 at 01:18 PM
I'm new here, just wanted to say hello and introduce myself.
Posted by: Swepearne | August 14, 2008 at 06:53 PM
A nice job...informative and interesting.
Posted by: greldclarne | October 16, 2008 at 11:51 AM
As it seems to me, article actual for today. I wish the author of a blog to publish more than interesting articles! http://forsgo.com/map.html
Posted by: BiilYBonnYU | November 13, 2008 at 07:51 AM
A friend of mine just emailed me one of your articles from a while back. I read that one a few more. Really enjoy your blog.
:)
Daily fresh classifieds
http://afclassifieds.com
Posted by: adreeawd | March 14, 2009 at 04:25 AM
groound buffalo also makes a very good pie
Posted by: ed johnston | June 02, 2009 at 08:52 PM