Shepherd’s Pie Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Seasonings
  • 2 tablespoons - garlic, minced
  • 2 pinchs - rosemary, Fresh is great but dried works well too
  • 2 tablespoons - Herbs de Provence, or use marjoram, basil, and oregano
  • 2 teaspoons - black pepper, ground
  • Ingredients
  • 2 pounds - ground beef
  • 2 cups - onion, white, yellow, red, or green, as you prefer. Diced.
  • 2 cups - carrots, diced
  • 4 cups - potatoes, mashed - 8 servings of instant works well but I usually make fresh because it's better -tasting and less expensive.
  • Directions:

    Brown meat in large skillet, adding onions, carrots, and seasonings (rosemary, herbs, black pepper, garlic) as you go.
    A 12" iron skillet works well, since you can take it from stovetop to oven to table.
    Once everything is browned and sautéed, drain off any excess fat (depends on what grade of beef you use). Keep over a low flame until carrots are ‘al dente.’ This should take 10-15 minutes. Add any additional seasoning to your taste.
    Spread the mashed potatoes over the ingredients in the skillet to make a ‘crust.’
    Place in the oven at 375 degrees Farenheit for 30 minutes, turning on the broiler for the last 5-7 minutes to brown the potatoes.

    Brief Description

    Traditionally made from mutton (or lamb), this version uses ground beef for simplicity. I use lamb:beef 50:50 when I can find ground lamb. Leftover lamb from leg-of-lamb or lamb chops can be diced finely and used instead.

    The components can be prepared in advance(for example, the night before) and assembled into an oven-safe dish or skillet later, reducing cooking time to about 30 minutes.

    Main Ingredient:

    Ground meat

    Category:  Main Dish

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 45 min

    Notes

    Quantities can be scaled to meet requirements, up to the limits of your skillet. It’s almost as easy to prepare two at once as one. The dish could be assembled in an oven-safe dish and frozen for future use. Seasoning can vary, of course, but the rosemary is quite characteristic of this dish.

    You can add peas to the dish too. When I do this, I substitute a cup of frozen peas for 1 cup of carrots.

    Tags

    Posted By:

    pistordomesticus

    Posted On:

    May 19, 2012

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