- Prep Time: 30 minutes
- Cook Time: 20 minutes
Shepherd’s Pie, Take 2
We’re recently been invited to a culturally-themed dinner party, and while Ukrainian dishes for my husband abound out here in the Wild West, finding something great from my Irish heritage was a little trickier… I mean, something without cabbage. So I thought, Shepherd’s Pie, but the one I usually make is geared towards a healthier lifestyle. So warning – this version is definitely the comfort food type! Ahhh, how comforting it was!
- For the meat base:
- olive oil - 1 tbs
- cracked black pepper - 1 tsp
- ground beef - 1 lb
- onion - 1 large, finely diced
- carrot - 3-4 large, finely diced
- frozen peas - 1 cup
- thyme - 1 tsp
- flour - 2 tbs
- butter - 1 tbs
- red wine - 1 cp
- tomato paste - 2 tbs (or low sodium ketchup)
- worcestershire sauce - 2 tbs
- chicken stock - 1 cp
- For the Potatoes:
- white potatoes - 5-6 medium, diced and skin on
- unsalted butter - 1/4 cp, plus more for dotting
- light cream cheese - 4 ounces, softened
- half-and-half - 1/8 cup or so
- sea salt & cracked black pepper
- For the top:
- egg - 1, beaten
- parmesan cheese - grated (optional)
- Start by setting your potatoes to steam for 30 minutes or until soft
- Once they are done, mash them in a bowl for approx 3 minutes while all of the steam escapes
- One at a time, mash in butter, cream cheese and milk
- Season with salt and pepper and set aside until ready to use
While the potatoes are steaming start your meat base.
- Pre-heat oven to 400°F.
- Saute carrots in the olive oil until starting to get tender.
- Add in the onions and saute for a minute or two then add the meat.
- Season with black pepper and thyme.
- Cook until browned then drain fat.
- Add the butter and peas.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
- Remove from heat.
Prep for the oven.
- Grease an oven proof dish with olive oil cooking spray and add the meat base.
- Note - if you are using muffic cups, you do not need the spray
- Spoon the mashed potatoes over top.
- Brush with egg and sprinkle with Parmesan cheese if using.
- Bake for about 20 minutes or until the potato is nice and browned on top.
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