Friday, March 19, 2010

Recipe of the Week -- Shepherd (or Cottage) Pie

As per my usual I made this for St Patrick's Day. This year I took it to the hospital and shared it with Anthony's family who were all gathered with his granddaddy. It was my attempt at bringing Irish cheer to the hospital, and it was enthusiastically received. I've shared this recipe before, but it deserves a repeat. Plus I've changed it (anyone surprised?)

Just for the record, I make this with lamb (Shepherd's Pie) or ground beef (Cottage Pie). It's a technicality that some people are very strict about :-)  

Cottage/Shepherd's Pie

1 lb ground beef (or one pound ground lamb)
1 onion, chopped
clove of garlic, minced or chopped finely
1-2 cups mixed veggies (I use carrots, corn and peas normally)
1 1/2-2 lbs potatoes
1 stick butter
1/2 cup beef broth
2-4 tbsp tomato paste
1 can tomato sauce
1/4 cup of red wine (this is totally eyeballed and I'm fairly sure I used closer to 1/2 cup this time around)
3 tbsp Worchestershire sauce
salt, pepper, other seasonings
(rubbed sage, thyme, mint, etc)

Begin by peeling, chopping, and boiling potatoes in salted water for 20-30 minutes.

About 10 minutes after they begin boiling, melt 4 tablespoons butter in large frying pan.
(which means you have time to harvest, plow and plant approximately 30 plots on farmville. just in case you wonder.)

Saute onions in butter and mixed spices until tender over medium heat (approx 10 minutes). About 5 minutes in, add clove of chopped garlic and the carrots.

Add meat and saute until brown. Add peas and corn, salt and pepper, worcesterchire sauce, splash of wine, and beef broth and cook, uncovered, over low heat for 10 minutes, adding the tomato paste/sauce about 5 minutes into this process.

When potatoes are tender mash them. I add about 2-3 tbsp butter, milk, and even amounts of salt and pepper as I mash. You, of course, can season how you would normally season mashed potatoes.

Line baking dish with beef, onions and veggie mixture. Layer mashed potatoes on top. Rough up with a fork so peaks will brown nicely.
(or not...it's gonna taste the same)

Cook at 400 degrees for 25 minutes or until brown and bubbly. Turn on broiler and let brown for an additional 5 minutes.



Photobucket

3 comments:

Katy and Ross said...

It's still Sheppard's Pie in my book and I love it! It's such a yummy dinner :)

yonca said...

OhMy, your Sheppard Pie looks delicious Lora!

Megan said...

Mmmmm...looks and sounds DELISH!!!