Shepherd's Pie Recipe
By Loth
1 Picture
Ingredients
- For the Potatoes:
- 1 1/2 lbs russet potatoes
- 1/4 cup half-and-half or evaporated milk
- 2 tbsp unsalted butter
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 egg yolk
- For the meat filling:
- 2 tbsp Canola oil
- 1 cup chopped onion
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 2 cloves garlic, minced
- 1 1/2 lb ground pork
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 2 tsp freshly chopped rosemary leaves or 1 tsp dried rosemary
- 1 tsp freshly chopped thyme leaves or 1/2 tsp dried thyme
- 1/2 cup fresh or frozen peas
- 1/2 cup fresh or frozen corn kernels
Details
Servings 8
Level of difficulty Average
Preparation time 45mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Pell the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs.
Step 2
Place the half-and-half or evaporated milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
Step 3
Drain the potatoes in a colander and them return to saucepan. Mash the potatoes and then add the half-and-half or evaporated milk, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Step 4
While the potatoes are cooking, prepare the filling. Put 1/8 onion and garlic powder in the meat. Place the canola oil into a 12-inch saute pan and set over medium-high heat.
Step 5
Once the oil simmers, add the onions and carrots and saute until just they begin to take on colour, approximately 3-4 minutes.
Step 6
Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes.
Step 7
Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute
Step 8
Add the tomato paste, chicken broth, worcestershire sauce rosemary, thyme ands tir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly10 - 12 minutes or until the sauce is thickened slightly.
Step 9
Add the corn and peas to the meat mixture and spread evenly into an 11 x 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to crate a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a a parchment lined half sheet on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove from the oven and let it cool for about 15 minutes before serving.
You can also use ground beef or pork in this recipe.
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