Shepherd’s Pie first came about late in the 1700s and early 1800s. Accordingly, housewives back then were on the frugal side. Much like we do today, they were looking for ways to incorporate those leftovers that husbands and kids would turn up their noses at. The struggle was real back then just like today.
While Shepherd’s Pie certainly came about as a way to put those leftovers to good use, the results were delicious. Recipes vary widely but have the same basic structure. There’s a crust of mashed potatoes on the top and bottom. Inside, there’s minced meat. A Cottage Pie is similar and uses beef while a Shepherd’s Pie uses lamb or mutton.
The meat is simmered in gravy of onions and other vegetables like celery, carrots or peas, sometimes all of these. The result is something comforting and delicious that will warm you from the inside out. So while the history of this dish is anything but mystifying, it is something that Irish cooks like to put their own unique spin on. Like anything else, it’s fun to try out different seasonings and vegetables. And just like everyone makes mashed potatoes in their own way, the whole thing can be an incredibly diverse experience.
Preparation for shepherd’s pie-
Chop onion and garlic
Ingredients for shepherd’s pie-
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 lb ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 3 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup lamb broth
- 1 cup mixed peas & carrots
- 1/2 cup corn
Make the Meat Filling.
1.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.
2.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 pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3.Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4.Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5.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.
6.Set the meat mixture aside. Preheat oven to 400 degrees F.
Assemble the casserole-
Pour the meat mixture into a 9×9 (or 7×11) 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.
Serving size 100g
Myself Gourav chatterjee
I done my graduation from Institute of Hotel Management and persuing my MBA from william carey University. I worked in devyani international limited as manager and now im persuing my training from ITC panchwati kolkata. Im also a food blogger and the love for food from my side is never ending. I want to explore each and every cuisine in the world.