Shepherds Pie



I don’t like shepherds pie, but I like this shepherds pie. I have added a bottom crust, which I feel this dish needs. Shepherds pie without a bottom crust is like leaving the house without pants on. You can skip this step if that’s what you’re into. A comforting hodgepodge of stuff from the fridge, freezer, and pantry, and it can feed a crowd. While this recipe calls for mashed potatoes and blind baking a pie crust, and that may seem like a lot of work, the pie crust can be baked in advance, and if you think ahead and make extra mashed for a meal, save the leftovers and then make this!


Ingredients:


  • Pie crust (store bought is fine), recipe below

  • 5 russet potatoes, peeled and diced

  • 1/2 stick butter

  • 1/2 cup whole milk or cream

  • 2 tablespoons olive oil or butter

  • 1 onion, finely diced

  • 1/2 cup baby carrots, diced

  • 1.5 lb ground beef

  • 2 tablespoons flour

  • 1 cup beef or chicken broth

  • 2 teaspoons worcestershire sauce

  • 1 teaspoon vinegar

  • 1 cup frozen corn

  • 1/2 cup frozen peas

  • Salt and pepper to taste


Instructions:


Place potatoes in a large pot and cover with cold water. Add a palm full of salt to the water. Bring to a boil and cook for about 8 minutes, or until fork tender.


Drain potatoes and return to large pot. Add butter, salt, and pepper, and mash over low heat.


Turn off heat and add milk or cream and stir to combine. Set aside.


In a large frying pan, over medium heat, add oil, onions, and carrots. Cook for about 8 minutes, or until tender.


Add beef to the pan and increase heat to medium-high. Cook until browned.


Add flour and stir to combine. Cook for 1-2 minutes.


Add broth and stir to combine. Cook until slightly thickened.


Add worcestershire and vinegar. Season with salt and pepper to taste.


Add corn and peas and stir to combine. Set aside to cool slightly.


Pie Dough:


  • 1 1/4 cup flour

  • 1/2 teaspoon salt

  • 1 stick cold butter, cut into cubes

  • 1/4 cup cold water


Instructions:


Preheat oven to 400 degrees.


In a food processor, add flour, butter, and salt and pulse 5-10 times.


Slowly add water while pulsing, until dough barely forms.


Wrap in plastic and refrigerate for at least 30 minutes.


On a floured surface, roll out dough until 1/4 inch thick.


Place dough in pie dish and cover with foil or parchment paper.


Add pie weights or 1 cup of uncooked rice or dried beans.


Bake for 15 minutes, remove foil and weights, and return to oven for another 8 minutes.


Remove from oven and set aside.


Back to the shepherds pie!


Take the mashed potatoes and put them into a piping bag or gallon ziplock bag and snip the corner with scissors.


Spoon the meat/vegetable mixture into the cooked pie crust.


Pipe the mashed potatoes on top in desired design. I was inspired by Easter, so mine look like peeps, haha. Of course you could skip the piping of the mashed potatoes and simply spread them on with a spatula, but you've come this far, why not be extra fancy??


The pie can be refrigerated or frozen at this point for future use, OR....


Bake at 400 degrees for about 30 minutes, or until the potatoes are golden.


Allow to cool for at least 5 minutes before serving.


Servings: 6-8






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