Recipe: Shepherd’s Pie

To branch out and try new recipes (I haven’t cooked much since the divorce), I decided to begin making things I haven’t made before, but enjoy eating.

Shepherd’s Pie seemed pretty simple in execution, and I love all of the ingredients, but I couldn’t not modify the recipe, with what turned out to be a significant overhaul in the end.

With help from what I learned from a damn good book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking (non-affiliate link, Amazon Smile), and an amalgam of the following recipes, I crafted my own version of Shepherd’s Pie. I made sure to attend to the necessity of color harmonies and my desire for way more gravy than was technically necessary.

Recipes sourced:

Recipe: Shepherd’s Pie

Recipe: Shepherd’s Pie

Ingredients

  • 2 lb yellow potatoes, cubed, skin-on
  • 1 lb ground beef
  • 1 c frozen corn
  • ½ c frozen peas
  • 1c chopped onions
  • 5 cloves garlic, peeled and minced
  • ½ c heavy cream
  • 2 c beef broth
  • 2 Tbsp unsalted butter
  • 2 Tbsp Worcester sauce
  • 1 Tbsp celery seeds
  • 2 Tbsp corn starch
  • ½ c panko breadcrumbs

Instructions

  1. Heat oven to 400°F.
  2. In a saucepan, boil the potatoes. When cooked soft, separate out 1c.
  3. Mash the remainder roughly, leaving chunks of potatoes. Stir in butter and panko. Set potatoes aside.
  4. Brown ground beef with onions, garlic, breaking up with a spoon, appx. 5-7 min.
  5. Sprinkle in corn starch, stir, then add beef broth.
  6. Simmer 3 minutes and remove from heat. Add peas, corn, and potatoes.
  7. Spoon into an ovenproof casserole and top with the mashed potatoes.
  8. Bake until the top is golden, about 40 minutes.
http://stealingsand.com/2017/12/recipe-shepherds-pie/

Alternatives to consider:

  • Choclo (Peruvian corn) instead of corn for its texture and starchiness
  • Adding 2 Tbsp of unsweetened cocoa powder to the hamburger preparation for depth & complexity
  • 1/2-1 c leeks instead of the celery