Happy day 14 of Blogmas!
This week I made Shepard’s pie for my family. They loved it. Honestly while it was delicious, I definitely made a few mistakes. I still wanted to share this recipe with all of you though. I used ground beef, which technically makes this more of a cottage pie; however, people use the term shepard’s pie for both ground beef and lamb. Truthfully, I love lamb. I would have used it if everyone in the house liked lamb. That isn’t the case though.
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To start out I preheated my oven to 350 F. I seasoned my meat a little more than what the recipe called for. I used salt, Adobo, garlic powder, and the smallest amount of sofrito, and then I added it to my pan and cooked it. After it was done I drained the fat, and put the meat into a bowl. I wiped the pan down, and added my onions. The onion cooked until they were golden, and then I added in my garlic. I cooked those for a few minutes and added my meat back in. Once those were well combined, I sprinkled the meat with the flour. Once I stirred it all together, I added in the chicken stock. Making sure to constantly stir as I added it. After that I added in my tomato paste, carrots, and a little more salt. I covered the meat mixture, and let that cook until the carrots were soft and the mixture thickened and bubbled.
While I was cooking the meat I put the potatoes to boil. I let them boil until they broke apart when pierced with a fork. Once ready, I drained the water, and mashed the potatoes together with butter, milk, and salt. I added in a bit more garlic powder for good measure. I love garlic.
Once both the meat and potatoes were prepared. I lined my baking dish with foil. I will add that I used a lasagna pan, and it was way too big. Next time I will use a smaller one. I started by adding my meat to the pan first. Followed my adding the potatoes. I used a fork to make a crosshatch design on the top. My family and I personally think this recipe also needs more potatoes.
I put that in the oven for around 45 minutes, until the potatoes were more golden and the meat was bubbling. Once done I let it cool for about 10 minutes before serving. This entire pan of Shepard’s pie was finished in one night. I would consider that a win.
All in all I would definitely make this again. Instead of making one large one, I would make two much smaller ones. One with lamb, and the other with ground beef. You can check out the rest of Blogmas here.
Have you ever made Shepard’s pie?
- 1 1/2 lb ground lamb or beef
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 1 glove of garlic, minced
- 1 tbsp flour
- 1 C chicken stock
- 1 carrot, peeled and chopped
- 1/2 tsp salt
- 3 large potatos, peeled and cut into quarters
- 4 tbsp butter
- 1/2 C milk
- 1 1/2 tsp salt
- Preheat oven to 350 F.
- In a large pan cook meat over medium heat. Make sure there are no clumps. It should be crumbly in texture. Drain fat and place into a plate. Wipe pan with paper towel.
- Add oil to pan. Once heated add onions. Cool until golden. Add garlic and sauté together. Add meat back and stir to combine.
- Spinkle flour of meat mixture and stir. Slow pour chicken stock and continue to stir. Add tomato paste, carrots and salt. Raise heat, and bring to a simmer. Cook until it has thickened and carrots have become soft. About 15 minutes.
- Cover potatoes with water in a pot and bring to a boil. Cook until potatoes break apart when pierced with a fork. About 25 minutes. Drain potatoes. Return to pot and add butter, milk, and salt. Mash together.
- Pour meat into a 9 inch baking dish. Spoon potatoes on top. You can make peaks with back on a spot or a pattern with a fork.
- Bake until pie is bubbling and potatoes turn a deeper yellow. About 45 minutes.