Shepheard's Pie

Classic Shepherd's Pie (lamb) or Cottage Pie (beef) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Ingredients

  • all purpose flour  ·  2 tablespoons 
  • parmesan cheese  ·  1/4 cup 
  • Pepper Black Asta (ground)  ·  1/2 teaspoon 
  • salt  ·  1/2 teaspoon 
  • Garlic Powder (Granulated)  ·  1/2 teaspoon 
  • butter  ·  8 tablespoons 
  • large potatoes peeled and cut into 1 inch cubes  ·  2 
  • Potato Topping  ·   
  • frozen corn  ·  1/2 cup 
  • frozen mixed peas & carrots  ·  1 cup 
  • beef broth  ·  1 cup 
  • tomato paste  ·  2 tablespoons 
  • Meat Filling  ·   
  • garlic cloves -minced  ·  2 
  • Worcestershire sauce  ·  1 tablespoon 
  • Pepper Black Asta (ground)  ·  1/2  teaspoon 
  • salt  ·  1/2 teaspoon 
  • Rosemary Leaves (ground)  ·  1 teaspoon 
  • Thyme Leaves (rubbed)  ·  1 teaspoon 
  • Parsley Leaves Rubbed  ·  2 teaspoons 
  • 90% lean ground beef -or ground lamb  ·  1 pound 
  • olive oil  ·  2 tablespoons 
  • chopped yellow onion  ·  1 cup 

Instructions

Making Shepherd’s Pie is not difficult, there are just a few steps to making the meat mixture, the mashed potatoes, assembling the casserole, and baking.

Make the Meat Filling.

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon.

Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the Potato Topping.

Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the Casserole.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.

Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Allure Meritage

Allure Meritage

Allure Meritage is a soft, complex Bordeaux style wine designed to enhance soft, complex foods.

Clarissa Vin Rouge

Clarissa Vin Rouge

A medium Bordeaux style red wine showing an aromatic purity and depth.

Elate Grange Cuvée

Elate Grange Cuvée

We chose the name Elate which means to make someone ecstatically happy. One try of the wine and we think you will know why we chose the name.

Enchant Trinity

Enchant Trinity

Enchant is a Châteauneuf-du-Pape style wine, a blend of Grenache, Syrah and Mourvèdre.

Garlic Powder Granulated

Garlic Powder Granulated

Garlic is valued for both its culinary qualities and medicinal attributes and this powder form dissolves readily when added to food making it ideal in salad dressings.

Pepper Black Asta (ground)

Pepper Black Asta (ground)

Herbie's Peppercorns Black Asta *(American Spice Trade Association)* are high quality, naturally cleaned Sarawak black peppercorns.  

Rosemary Leaves (ground)

Rosemary Leaves (ground)

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. A member of the mint family it is somewhat drought tolerant.