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SHEPHERD'S PIE


Another comfort food recipe from my everyday family cooking list. This is an update for the previously posted mini Cocotte Shepherd's Pie.  You can make the same pie for the whole family in a big pie mold instead of the mini cocotte. 

Since I often get creative with the random recipes, I loved adding mexican taco mix spices to the ground beef mixture. I've also made regular mashed potato from only potato, butter and milk. Salt and white pepper and garnished with dry rosemary. 

This recipe is perfect for anytime, lunch or dinner. you guys gonna love it :-) . Enjoy!






You will need

For the meat filling:


2 tablespoons veg oil

1 cup chopped onion
2 cloves garlic, minced
1 1/2 pounds ground lamb or beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons tomato paste
1 cup chicken broth or water
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

Optional 

2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves

Potatoes

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and saute just until it begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Add the tomato paste, chicken broth, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.




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