Shepherd’s Pie

My simple recipe for Shepherd’s Pie.

Are ya looking forward to getting your meat and potato fix this St. Patrick’s day? Well, you’re in luck! Try this delicious recipe for Shepherd’s Pie!

Ingredients:

1 lb ground lamb
1 lb ground beef
1 large onion chopped
Salt
Pepper
2 cups beef bouillon
1 TBSP Soy Sauce
1 TBSP Ketchup
2 TBSP Cornstarch
2 cups frozen peas and carrots
5 potatoes boiled and mashed
4 TBSP butter
Splash of milk
1 egg

Make it:

Peel the potatoes in salted water and boil them until they are soft. Drain and reserve 2 cups of potato water. Mash the potatoes with a fork or potato masher. Add 2 tablespoons of butter and a splash of milk to the potatoes and mix with spatula until the potatoes are mashed. Set them aside.

Using the reserved hot potato water make 2 cups of beef bouillon and set it aside.

For the filling, saute the onions in a tablespoon of avocado oil for about 3 minutes, add the ground beef and ground lamb to the pan and brown. Season with salt and pepper.

Mix the soy sauce and ketchup together (you can also use 2 tablespoon of Worchester sauce instead) and add the mixture to the meat along with 1.5 cups of the beef bouillon. Continue cooking for 3 minutes.

Push the meat mixture to the sides of the pan and add 2 tablespoons of butter to the center of the pan and let it melt.  Stir it together.

To the remaining beef bouillon, add 2 tablespoons of cornstarch and mix well.
Gradually pour into the meat mixture stirring slowly to thicken about 5 minutes on medium low heat.
Add the frozen vegetables to the meat mixture and cook another 5 minutes.

Meanwhile preheat the oven to 350.
Spray a casserole dish with cooking spray.

Spread the meat and vegetable mixture into the casserole dish. Cover it with the mashed potatoes and smooth the surface with a butter knife or spatula. Then create decorative lines into the mashed potatoes. Conversely you can pipe the potatoes on to the meat mixture with a pastry bag.

In a separate bowl, beat the egg and brush it on top of the potatoes.
Bake for 25 minutes until the top is brown. For a crispier topping, broil for 3-5 minutes.

 

Shepherd's Pie

Prep Time15 mins
Cook Time30 mins
Course: Main Course
Keyword: Irish, Shepherd's Pie, St Patrick's Day
Servings: 6 servings

Ingredients

  • 1 lb Ground lamb
  • 1 lb Ground beef
  • 1 large onion chopped
  • salt and pepper
  • 2 cups beef bouillon
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 2 tbsp cornstarch
  • 2 cups frozen peas & carrots
  • 5 potatoes boiled and mashed
  • 4 tbsp butter
  • 1 egg

Instructions

Potatoes

  • Peel the potatoes in salted water and boil them until they are soft. Drain and reserve 2 cups of potato water. Mash the potatoes with a fork or potato masher. Add 2 tablespoons of butter and a splash of milk to the potatoes and mix with spatula until the potatoes are mashed. Set them aside. 
  • Using the reserved hot potato water make 2 cups of beef bouillon and set it aside.

Meat mixture

  • Saute the onions in a tablespoon of avocado oil for about 3 minutes, add the ground beef and ground lamb to the pan and brown. Season with salt and pepper.  
  • Mix the soy sauce and ketchup together (you can also use 2 tablespoon of Worchester sauce instead) and add the mixture to the meat along with 1.5 cups of the beef bouillon. Continue cooking for 3 minutes.
  • Push the meat mixture to the sides of the pan and add 2 tablespoons of butter to the center of the pan and let it melt.  Stir it together.
  • To the remaining beef bouillon, add 2 tablespoons of cornstarch and mix well.
  • Gradually pour into the meat mixture stirring slowly to thicken about 5 minutes on medium low heat.
  • Add the frozen vegetables to the meat mixture and cook another 5 minutes.
  • Preheat the oven to 350.

Assembling

  • Spray a casserole dish with cooking spray.
  • Spread the meat and vegetable mixture into the casserole dish. Cover it with the mashed potatoes and smooth the surface with a butter knife or spatula. Then create decorative lines into the mashed potatoes. Or, you can pipe the potatoes on to the meat mixture with a pastry bag.
  • In a separate bowl, beat the egg and brush it on top of the potatoes.
  • Bake for 25 minutes until the top is brown.
    For a crispier topping, broil for 3-5 minutes.

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