How To Make Shepherd’s Pie

My last recipe of How To Make Tamales was posted up just a couple days ago. I’ve tried to be pretty consistent with my recipe posts and I think I’ve done a decent job with it. I noticed that I’ve been doing a lot more family style dinners lately and to be honest, I’m okay with it.

Easy Shepherd’s Pie Recipe

Shepherd’s pie was not really a recipe that I grew up eatting too much of as a child. It was a dish that I grew fond of in my adult years after eating it for the first time during a pot luck. My husband and I later tried to replicate the recipe ourselves from home with pretty decent results. Not really sure what I can say I like most about the shepherd’s pie. The savory filling, the potato crust or the light feeling I get while eating it.

I like to consider today’s recipe of the shepherd’s pie to be a bit basic. Throughout the years, I’ve noticed that some variants of it doesn’t include peas or has corn instead. While I do love corn, I don’t think I enjoy this recipe as much without peas in out. If you’re not a fan of peas, then I welcome you to try it out with corn instead.

Preparation

You’ll want a basic potato peeler for peeling the potatoes with. Another thing you’ll also need is a large casserole dish to bake the entire shepherd’s pie in. This recipe feeds 8 so you’ll want something that can hold all of the ingredients in. I recommend something between 12 and 13 inches and somewhat deep. Make sure you also have a sauce pan (I have this cast iron one by Bayou Classic!)

One other smaller thing you’ll need is a pot to boil your potatoes in. Once you have all of your cooking tools ready, you’re ready to begin!

How To Make Shepherd’s Pie Cooking Instructions

Dowan 13 inch Baking Casserole Dish

Bayou Classic Cast Iron Saucepan

Cooking Instructions

1.) The first thing you’ll want to do is peel your potatoes to start. After you’re done peeling the potatoes dice them. They don’t have to be super small, but no more than half an inch for each piece. Place them in to a medium pot and boil water on high for about 10 to 15 minutes or until the potatoes are soft enough to crush. *Note: You can start making the meat filling while the potatoes are cooking.

Mashing the potatoes

2.) Place half and half as well as the butter in to a saucepan and heat for around 2 minutes. You may also put the half and half with butter in the microwave. If you’re using the method, place them in to a microwaveable dish and microwave for 30 seconds.

3.) Start mashing the potatoes and pour in the melted half and half with butter, salt, pepper and egg yolk. Mash the potatoes and ingredients until smooth.

Preparing the meat filling

4.) Preheat your oven to 400 degrees fahrenheit.

5.) Heat olive oil in the sauce pan over medium high heat. Place onions and carrots in the saucepan and cook for 3-4 minutes.

6.) Add ground beef, salt and pepper to the mixture and cook until golden brown.

7.) Sprinkle cooked meat with all purpose flour and cook for 1-2 minutes. Add beef broth, tomato paste rosemary, thyme and worcestershire sauce to the mixture and combine ingredients by stiring together. Bring mixture to a boil and cover. Lower the heat and simmer for 10-15 minutes or until sauce in mixture thickens.

8.) Add peas to the mixture and combine ingredients together.

9.) Pour the cooked mixture in to your casserole baking dish in an even layer. Top the mixture with the potato filling. Place in the oven and bake in the middle of the rack for 25-27 minutes or until the potatoes are golden brown in appearance.

10.) Allow to cool for 10-15 minutes on a cooling rack before serving. Enjoy!

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