Growing up, I don’t remember eating shepherd’s pie all that
often, which some might consider strange for this Irish, Boston girl. In fact
it’s only been recently where I have grown to appreciate the simple flavors and
comforts of this historically peasant dish.
In fact the name cottage pie is known to have been in use in 1791, when
the potato was being introduced as an edible crop for the poor. Probably
nick-named for “the rural workers” who lived in cottages, these meals became a
staple in their diets.
The actual term “shepherd’s pie” did not appear in cook books until 1877 and
was described as a way to utilize leftover roasted meat of any kind with an all
around crust of mashed potatoes.
This recipe does not have an all around crust of mashed
tater’s, but who am I to tell you what to do. However what is lacks in an all
around crust, it makes up for in delicious gravy to keep the meat moist.
Shepherd’s Pie (makes 4 servings)
1 lb ground beef
1 cup corn (frozen or canned works fine in this dish)
1 cup leftover carrots
3 cups leftover mashed potatoes
2 tbsp grass fed butter
2 tbsp flour
1 quart homemade beef or chicken stock (room temperature)
¼ cup parmesan cheese
Directions:
1.
Preheat oven to 350 degrees.
2.
Butter bottom of casserole dish.
3.
Brown 1lb of ground beef in large skillet.
4.
Remove beef from skillet and place in casserole
dish. Mix in leftover corn and carrots.
5.
In the skillet used for browning the ground
beef, add 2 tbsp’s of grass fed butter.
6.
Whisk in flour and cook for 1 min.
7.
Slowly whisk in stock over low heat and cook for
10-15 minutes until mixture thickens. Season with salt and pepper.
8.
Pour gravy over meat and veggie mixture.
9.
Spread mashed potatoes over top and sprinkle
with parmesan cheese.
10.
Bake for 20-25 min until crust is golden brown.
Enjoy!
Looks great!
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