Cooking Lesson #362: Shepherd's Pie

…from the California Kitchen

How you doin’? One thing is certain, during the last year and a half we have all been experimenting with different foods. Just think back to 2019 when most meal providers had a repertoire of only 5 dinner recipes (and at least two of those were made from leftover restaurant meals) to appreciate how far we’ve come. We have all embraced wonderful “comfort meals.” They are all warm and nourishing with a touch of mid-century retro memories of mom and grandma. 
 
Right up at the top of that list is Shepherd’s or Cottage Pie. Think of a deep-dish casserole filled with ground or minced meat, savory gravy, and chopped vegetables, topped with creamy mashed potatoes. The “Pie” is then baked until bubbling hot inside and golden brown across the top. I always thought that this classic dish originated from Scotland, but it goes by different names in various countries where you'll find local versions of shepherd's pie served in France, Chile, Argentina, Britain, Ireland, the US and Scotland, of course.
 
You can make Shepherd's Pie completely from scratch like we did at my Custom House Restaurants, or you can be true to its culinary roots and use up leftover bits of meats and pieces of vegetables in your filling and top it all off with leftover mashed potatoes (a great excuse to make extra mashed). Be sure to bind the filling with a little gravy so you get that perfect bite every time.
 
I make my Shepherd’s Pie with any single or variety of meats—lamb, beef, veal or pork. You can even use ground chicken or turkey. I find it best to use a chili grind for the meats… see ChefSecret for more on this.
 
Prep time:  20 minutes
Cook time:  1 hour 50 minutes
Yield:  6 to 8 servings
 
Ingredients: 
For the garlicky potato topping
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef, chicken or vegetable broth
4 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper
Nonstick cooking spray
 
For the seasoned meat filling
4 slices bacon, cut into thin strips or ask your butcher to grind this with your meat
1 tablespoon vegetable or olive oil
2 cups chopped white onion
1/4 teaspoon kosher salt, plus 1/4 teaspoon
1 teaspoon granulated sugar
1 pound ground beef (or other meat)
1 cup roughly chopped carrots
3/4 cups frozen peas
1/2 cups frozen corn
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle Guinness dark beer or other dark stout
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley leaves
 
Directions:
To make the potato topping

1. In a large saucepan or kettle add the potatoes and garlic and cover with cold water.
2. Bring the potatoes to a boil over medium heat and cook uncovered until the potatoes are fork-tender, about 15 to 20 minutes.
3. Drain the potatoes in a colander.
4. Transfer the potatoes and garlic to a large bowl.  
5. Add the sour cream, 1/4 cup of the broth, butter, salt and pepper; beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
6. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
7. Preheat the oven to 350⁰ F.
8. Spray a 10-inch deep round baking dish with nonstick cooking spray.

​To make the filling

1. Heat a large skillet over medium heat. Add the bacon (if using strips) and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes.
2.  With a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
3. Add the oil to the drippings in the skillet and over medium heat cook the onion and 1/4 teaspoon of salt, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
4. Sprinkle in the sugar and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
5. Stir in the meat and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, corn and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour while continuing to cook, stirring until well blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes.  
9. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
10. Add the cooked bacon, the broth, rosemary, 1/4 teaspoon of salt and the pepper, and bring to a boil.  Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
11. Spoon the meat mixture into the prepared baking dish.
12. Spread the mashed potato topping evenly over the beef mixture.  
13. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
14. Remove from the oven and sprinkle with the cheeses.
15. Return to the oven and bake for 10 more minutes.
16. Let the Shepherd’s Pie rest out of the oven for 10 minutes before serving.
17. Cut a scoop out the Shepherd’s Pie onto a dinner plate making sure you get meat filling and potato topping. Sprinkle with parsley before serving.

ChefSecret:  I find it best to use a chili grind for my meats. That’s a ground meat that has only gone through the grinder one time. I prefer the “rougher” texture alongside the creamy mashed potatoes.

Quip of the Day: “I really look a lot cuter and younger when I wear my mask. It must be the mystique of the unknown."
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