Shepherd’s Pie

Happy St. Paddy’s Day!

My green beer at 7am days are long gone, and now I celebrate by… eating potatoes. Gimme all the potatoes, all the time. And Shepherd’s Pie fits the potato-y bill. Truthfully, you could cover just about anything with mashed potatoes and I’d be all in.

You know Shepherd’s Pie. Lamb or beef with veggies in a hearty gravy, topped with mashed potatoes and baked. That’s it in a nutshell. Here’s a tidbit for you: Shepherd’s Pie is typically made with lamb, and Cottage Pie is made with beef. Does anyone really care about the difference? Heck if I know!

As we start cooking for our empty nests, it’s time to get yourself a few smaller pots and pans. I’m currently in love with an 8″ cast iron skillet, which is a bit smaller, but it’s perfect when cooking for two. A 6″ cast iron skillet is the perfect size if you’re cooking for one, and cast iron works because we can make everything in a single pan, going easily from the stovetop to the oven.

This recipe leans to the healthier side because we use tomato paste instead of a roux to help make the gravy, and we amp it up with lots of veggies. Here’s a hint: don’t be afraid to keep a range of frozen veggies on hand. These are typically picked at the peak of freshness and are handy things to have around. Fresh is wonderful in season, but if you’re looking for a healthy shortcut, look no further than your freezer section. Just be sure to skip all of the added sauces and such.

If you scroll to the bottom of the recipe, you’ll find a video of a demo I did for AARP Maryland earlier today that has lots of tips and tricks when making this tasty dish. I hope you’ll check it out, and as always, share, share, share! 🙂

And if you’re looking for classes, say along the lines of sushi, join me for my Sushi 101 class on March 26. This is a FANTASTIC class to take virtually, and is just $29 per screen. What a bargain!

Stay well-

Christine

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Shepherd's Pie

Yield: 2

Author: Christine Van Bloem

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Gimme all the potatoes, all the time. And Shepherd’s Pie fits the potato-y bill. Truthfully, you could cover just about anything with mashed potatoes and I’d be all in.

Ingredients

• 1 small onion finely diced
• 1/2 pound lamb
• 1 tablespoon olive oil
• 1/2 cup beef broth
• 6 ounces peas & carrots frozen
• 1 tablespoon tomato paste
• 2 teaspoons Worchestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 large potato gold or russet
• 2 tablespoons butter
• 1/2 cup milk
• 1/4 cup Parmesan cheese grated

Instructions

1. Preheat oven to 350-degrees.
2. Boil potatoes in salted water in a large saucepan until tender. Remove from heat, drain, and mash well. Add milk and butter and mix well. Season to taste with salt and pepper.
3. While potatoes cook, saute onion and ground lamb over medium heat in an oven-proof skillet until meat is browned and onions are softened. Drain off any fat. Add beef broth, tomato paste, Worcestershire sauce, carrots & peas, salt, pepper, and thyme. Mix well. Cook for 10 minutes or until flavors begin to come together.
4. Cover lamb and vegetable mixture with the mashed potatoes. Sprinkle potatoes with Parmesan cheese. Bake in oven for 20 minutes or until mashed potatoes are golden brown.

Notes

Recommended Equipment: 8" cast iron pan

Irish