Shepards Pie - How to Make This Simple Dish

MothersBBQ's picture

May. 30, 2013

This is a version of Shepard's that I do. It is very simple and delicious.
One note here...to really intense the flavors use a about 1 1/2 cup of a good beef or lamb stock with 1/2 cup of Guinness beer.

Ingredients

For meat filling
Onion 1 Medium , diced
Ketchup 1 Tablespoon
Olive oil 1 Tablespoon
Butter 1 Tablespoon
Chopped rosemary 2 Teaspoon
Paprika 1 Teaspoon
Cinnamon powder 1/8 Teaspoon
Ground lamb 1 Pound (85/15)
Ground beef 1 Pound (85/15)
Flour 1/3 Cup (5.33 tbs)
Frozen peas and carrots 12 Ounce
Minced garlic 2 Teaspoon
Water/Stock 2 1/2 Cup (40 tbs)
For topping
Russet potatoes 2 3/4 Pound , peeled and cubbed
Egg yolk 1
Milk 2 Tablespoon
Cream cheese 1/4 Cup (4 tbs)
Irish cheddar cheese 4 Ounce , grated (dubliner irish cheddar cheese)
Salt and pepper To Taste

Directions

GETTING READY

1. Preheat the oven to 375 F.

MAKING

For topping

2. In a large pot, put together potatoes and enough water to cover the potatoes. Put the lid on and bring to a boil.

3. Reduce the heat and simmer until the potatoes are tender.

4. Once the potatoes are tender, drain of the water and place the pot back on heat.

5. Add in all the remaining ingredients, one at a time and stir well after each addition.

6. Mash the potatoes with a masher, cover and set aside.

For filling

7. In a pot, over medium high heat, put together olive oil and butter and let the butter melt.

8. Add the onions and saute it for about 2 to 4 minutes or until soft.

9. Put the meat in and stir to cook until the meat is dry and tender.

10. Add the flour and stir continuously for 3 to 4 minutes.

11. Stir in minced garlic and herbs, pour in water and ketchup, stir and bring to a simmer and cook until the mixture thickens.

12. Add the peas and carrot and stir well.

13. In a 3-quart casserole dish, pour the meat mixture and spread out evenly.

14. Dollop the potato mixture all over the meat mixture, press and spread the potato mixture with a fork.

15. Put the casserole in the oven and let it cook for 40 to 45 minutes or until the light browned on top and bubbling.

FINALIZING

16. Remove from the oven and let it rest for about 15 to 20 minutes.

SERVING

17. Cut and serve hot as desired.

Recipe Summary

Difficulty Level: Medium
Cook Time: 115 Minutes
Ready In: 115 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 5057Calories from Fat 2865

 % Daily Value*

Total Fat 320 g492.3%

Saturated Fat 138 g690%

Trans Fat 0 g

Cholesterol

Sodium 2333 mg97.21%

Total Carbohydrates 332 g110.7%

Dietary Fiber 36 g144%

Sugars 24 g

Protein 233 g466%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet