I think that shepherd’s pie was designed to use up leftover roasted meat after a Sunday supper. The leftover meat minced into bits mixed with the bite-sized veggies, and then smothered with gravy, and topped with leftover mash. This recipe will not be the repurposing of leftovers, but made with fresh ingredients that I had in my fridge.
Did you know? Cottage Pie, English Meat Pie, Shepherd’s Pie are different names for a pie or casserole made with minced meat and a crust made from mashed potatoes.
Easy Comfort Shepherd’s Pie
Ingredients: 2 large potatoes, peeled and cut into 1/4 pieces (about a pound) 1/8 tsp nutmeg 210 ml heavy cream, room temperature salt to taste 1 tablespoon grapeseed oil 1 onion, chopped 4 cloves garlic, crushed 1 pound ground beef (or your choice of ground meat) 2 tablespoon flour 1 tablespoon tomato paste 1/2 Teaspoon worcestershire 1 cup beef broth 1 Cup Vegetables, Diced (you can use whatever you have on hand: frozen/fresh) 3 Sprigs of Rosemary Dash of Paprika
Preheat the oven to 350 degrees
Boil potatoes in salted water for about 15 minutes or until fork-tender.
Strain and mash the potatoes with a potato masher, food mill, hand mixer or a metal whisk.
Gradually add the cream, salt, and nutmeg, and mix until the creamy texture is attained.
On Medium-high heat the grapeseed oil in the frypan.
Fry the onion for about 5 mins or until translucent and fragrant
Add the crushed garlic, fry for about 30 seconds.
Add ground beef fry till it is no longer pink, make sure to season with salt and pepper.
Add flour and tomato paste and cook for 1 minute to cook the starch.
Then add the broth, vegetables, herbs, and Worcestershire. Stir and bring to a simmer for about five minutes. After, scoop out the rosemary and discard it.
Spread the ground beef mixture on the bottom of a casserole dish.
Then top with the mashed potato mixture.
Sprinkle with paprika.
Bake in the preheated oven for 30 minutes, or until golden brown.