Shepherd’s Pie

Leftovers… they are going to occur sometime, especially around the holidays or other large group meals. Well, I had mashed potatoes left from the duchess potatoes I made for Christmas dinner, so I was challenged with what to make with them. In contemplating what dish to cook that would use up these delicious mashed potatoes, one thing came to mind… shepherd’s pie. Easy to make and oh so delicious, now I am eager for dinner. Using frozen vegetables like petite corn and a pea and carrot mix just enhances the simplicity of this dish. Of course I had some of my ground beef, pork, and lamb mix in the freezer as well, so all that was left was to put it together. Shall we preheat the oven and get cooking?

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Shepherd's Pie

Prep time: 5 mins

Cook time: 40 mins

Total time: 45 mins

Serves: 1

Ingredients

6 - 8 oz of ground beef (or a mix of ground beef and ground lamb or ground beef, pork and lamb)
1 tbsp canola oil
½ onion, diced (approximately ½ cup)
1 clove garlic, minced (approximately 1 tsp)
½ tsp salt
½ tsp black pepper
½ tsp rosemary
½ tsp thyme
1 tbsp tomato paste
½ cup peas and carrots, frozen
½ corn, frozen
1 tbsp flour
½ cup beef broth
1 tsp Worcestershire sauce
½ tsp browning sauce
1½ cups mashed potatoes
canola spray

Instructions

Preheat oven to 400 degrees.
Lightly spray a small (5x7x2) baking dish or pie plate.
In a small bowl, whisk the flour, broth, Worcestershire sauce and browning sauce together.
Grind the rosemary and thyme together in a mortal and pestle if dried, otherwise chop finely if fresh.
Add the canola oil to a medium skillet over medium/ medium high heat.
When shimmering, add the ground beef/ground mix and brown/crumble approximately 5 minutes.
Sprinkle with the salt and pepper while browning.
Add the onion to the meat before it is completely cooked.
Cook the onion until they begin turning translucent approximately 5 minutes.
When the meat is browned and onion slightly translucent, drain excess fat if necessary.
Add the tomato paste and garlic, cooking until fragrant approximately 1 minute.
Add the rosemary and thyme, stir to distribute.
Add the corn and peas and carrots, stir to distribute.
Add the flour and broth mixture and turn the heat to low immediately.
Stir to combine and thicken with the residual heat.
Pour the mixture into the baking dish/pie plate.
Add the mashed potatoes over top using a spoon or piping bag.
Smooth as needed to cover the meat and gravy mixture.
Place the baking dish/pie plate onto a baking sheet before placing in center of oven for 20 minutes.
After 20 minutes, crisp the top using the broiler, approximately 5 minutes on the second rack level.
Remove to a cooling rack for 10 minutes before serving to allow the gravy to thicken and cool slightly.

Preheat oven to 400 degrees. Lightly spray a small (5x7x2) baking dish or pie plate. In a small bowl, whisk the flour, broth, Worcestershire sauce and browning sauce together.

Grind the rosemary and thyme together in a mortal and pestle if dried, otherwise chop finely if fresh.
Add the canola oil to a medium skillet over medium/ medium high heat. When shimmering, add the ground beef/ground mix and brown/crumble approximately 5 minutes.

Sprinkle with the salt and pepper while browning. Add the onion to the meat before it is completely cooked. Cook the onion until they begin turning translucent approximately 5 minutes. When the meat is browned and onion cooked, drain excess fat if necessary.

Add the tomato paste and garlic, cooking until fragrant approximately 1 minute.

Add the rosemary and thyme, stir to distribute.

Add the corn and peas and carrots, stir to distribute.

Add the flour and broth mixture and turn the heat to low immediately. Stir to combine and thicken with the residual heat.

Pour the mixture into the baking dish/pie plate.

Add the mashed potatoes over top using a spoon or piping bag. Smooth as needed to cover the meat and gravy mixture.

Place the baking dish/pie plate onto a baking sheet before placing in center of oven for 20 minutes. After 20 minutes, crisp the top using the broiler, approximately 5 minutes on the second rack level. Remove to a cooling rack for 10 minutes before serving to allow the gravy to thicken and cool slightly.