I wanted to cook something unique…something that we haven’t had in a while. Chicken? No. Pasta? Eh. Beef…maybe…but what?
Then it came to me…Shepherd’s Pie. I knew this would be the perfect complement to the dreary, Fall day. It was rainy and chilly all day in D.C. and I had a feeling that flavorful Irish Shepherd’s Pie was the ultimate comfort food on a day like today.
Now, as you will see, there are two recipes listed below. I thought I would do you a favor and provide you with two similar recipes, the only major difference being prep time. The first recipe requires quite a bit of prep time due to dicing, chopping, browning, diluting and baking. The Easy Shepherd’s Pie recipe only involves a minor amount of prep time and, although it’s not as flavorful, it’s still delicious.
Irish Shepherd’s Pie
Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 lb ground beef (or lamb)
- 1 large onion, finely diced
- 3-4 large carrots, finely diced
- 1 cup mix of frozen peas and corn
- 3-4 sprigs fresh thyme, finely chopped
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 glass red wine (optional)
- 2 tablespoons Worcestershire sauce
- 1 cup chicken stock
- Mashed potatoes
- 1 egg, beaten
- Grated Parmesan cheese (optional)
Directions:
- Preheat oven to 400 degrees F.
- Saute carrots in the olive oil until they get tender; Add in the onions and saute for an additional two minutes.
- Meanwhile, brown the meat and drain the fat; Add to vegetable mixture. Season with black pepper and thyme.
- Add butter, as well as the frozen peas and corn.
- Sprinkle with flour and stir through.
- Add tomato paste, wine and Worcestershire sauce.
- Let the mixture reduce and then add the chicken stock. Allow mixture to reduce again until the sauce is thick and meaty. Season to taste.
- Grease a pie dish and add the mixture.
- Spoon or pipe the mashed potatoes over top of the mixture. Brush the potatoes with egg and sprinkle with Parmesan cheese (if desired).
- Bake for 20-30 minutes or until the potatoes are nice and browned on top.
Easy Shepherd’s Pie
Ingredients:
- 1/2 tablespoon butter or vegetable oil
- 1 large onion, finely diced
- 1 cup celery, finely diced
- 1/2 cup carrots, finely diced
- 1 lb ground beef
- 2 tablespoons flour
- 1 cup beef or chicken stock
- 2 teaspoons Worcestershire sauce
- Mashed potatoes
Directions:
- Preheat oven to 375 degrees F.
- In a large skillet, saute the onions, celery and carrots in the butter or oil.
- Meanwhile, brown the ground beef and drain the fat. Add beef to the large skillet.
- Stir in flour and gradually add broth, stirring constantly. Heat to boiling and stir in Worcestershire sauce.
- Grease pie dish and spoon mixture evenly into dish. Top with mashed potatoes.
- Bake for 10 minutes or until heated through.
The choice is up to you on which recipe you decide to cook. However, I have to remind you…the first recipe is jam-packed with flavor but it requires a lot of time for preparation. Trust me on this one, especially since it was the one I made tonight. But, like I said before, they are both amazingly delicious…my husband cleared plate after plate!
Happy Fall Cooking!
Maria says
I have never made this pie. Love your variations!
How To: Simplify says
Thanks, Maria! I made the Easy Shepherd's Pie last night in celebration of St. Patrick's Day. It was so yummy…I can't wait to have leftovers for dinner tonight!