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The use of lamb, the smoky, heather taste of Guinness® Draught (Irish, I admit), and the topping of sharp Cheddar and smoked paprika give this version its unique, smoky-sweet flavor. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. You can cook Shepherd's Pie using 20 ingredients and 5 steps. Here is how you cook that.
Ingredients of Shepherd's Pie
- You need 1.5 lbs of russet potatoes, peeled and cubed.
- Prepare 1/4 cup of half & half.
- It’s 2 tablespoons of butter.
- You need 1 teaspoon of kosher salt.
- You need 1/4 teaspoon of cracked pepper.
- You need 1 of egg yolk.
- You need 2 tablespoons of canola oil.
- Prepare 1 of small onion, diced (about one cup).
- You need 2-3 of carrots, peeled, diced (1 cup).
- Prepare 2 of large cloves garlic, minced.
- Prepare 1 1/2 lbs of ground lamb (traditional) or ground beef.
- You need 1 teaspoon of kosher salt.
- It’s 1/2 teaspoon of cracked pepper.
- You need 3 tablespoons of flour.
- Prepare 2 tablespoons of tomato paste.
- Prepare 2 tablespoons of Worcestershire sauce.
- Prepare 1 1/2 cup of beef broth.
- You need 1 tablespoon of ea. Chopped fresh rosemary and thyme leaves.
- It’s of Kernels cut from 2 ears corn (1 cup).
- Prepare 1 cup of frozen peas.
You'll love the convenience of this easy, comforting shepherd's pie from Martha Stewart. Unlike other shepherd's pie recipes, this one calls for frozen vegetables instead of fresh and can be made the day before. Shepherd's Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.
Shepherd's Pie instructions
- 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 carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute..
- Add the tomato paste, beef broth, Worcestershire, 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 cookie sheet 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..
Traditionally, shepherd's pie is made with lamb (hence the name). However, as the dish gained wider popularity outside of its native English homeland (where using beef would make this a cottage pie), beef became a common substitute, especially in America where it's more widely available than ground lamb. These shepherd's pie recipes run the range from the traditional (featuring ground or minced lamb) to the modestly modified (ground beef instead of lamb) to the more modern and experimental (vegan or paleo shepherd's pies). You can't go wrong with any of these savory one-pot comfort-food casseroles, complete meals that also feature veggies, a savory gravy, and a mashed potato (or a surprise. Shepherd's pie is traditionally made with a ground-lamb filling, but we make ours with ground beef.