Quite typically when I want to make a dish, I search the web and my cookbooks to determine how I’ll make it from there. Often I look for cream-less, healthy, less expensive versions of what I want. I also think “does the person I am making this for like all these ingredients?” Well, this week I was dying to make Shepherd’s Pie (or Cottage Pie cause I didn’t plan on making it with Lamb). It was super delicious and I definitely recommend making this when it’s cold outside or you just need amazing comfort food!
After extensive recipe searching, I determined this Epicurious recipe was the winner. I’ve copied the recipe below and added a few ingredients that I feel definitely livened the dish.
yield: Makes 6 servings
active time: 30 minutes
total time: 1 hour
- 1 tablespoon vegetable oil (or olive oil)
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (I used 1lb ground beef)
- 1 cup beef or chicken broth (I added two cups and a half a cup of white wine)
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
- 1 cup of canned corn (can be added when you add the peas)
- 1/2 cup of white wine (add when you add the stock)
- 1 cup of chopped mushrooms (added with corn and peas)
- 1 tablespoon paprika (drizzled on the potatoes when they go in oven)
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
Tip• Instead of using a baking dish for the Shepherd’s Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won’t dirty another dish.
Read More http://www.epicurious.com/recipes/food/views/Shepherds-Pie-240224#ixzz2BNveEvoV