PERSPECTIVES/ THE CONSULTING GROUP, LLC
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide

Cooking Lesson #362: Shepherd's Pie

10/20/2021

0 Comments

 

…from the California Kitchen

Dish of Shepherd's Pie with scoop taken out, sitting on a board with towel and parsley in background
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."
-------------------------------------------
Do you have a question or comment? Do you want to share a favorite recipe or pictures with our readers? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #SheherdsPie #Potatoes #Cheese #GroundMeat #ComfortFoods #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

0 Comments

Your comment will be posted after it is approved.


Leave a Reply.

    Picture

    For over 4 decades collaboration and vision have been the cornerstones of our approach to developing innovative solutions. We fuel innovation, uncover opportunities, discover trends and embrace sustainability, turning imaginative ideas into profitable realities.

    We are expert in the following areas: Strategic Planning, Concept and Brand Development, Market Research, Operations Systems Planning, Operations Programming, Menu Planning & Inventory Optimization, Product Development, Training Programs, HACCP / Sanitation / Food Safety, Co-Packer Evaluation & Coordination, Food Processing & Facility Plant Design.

    Categories

    All
    Appetizers
    Baking
    Beef
    B'Fast/Brunch
    Chicken
    Cocktails
    Dessert
    Dinner
    Entrees
    Gluten Free
    Gluten-Free
    Happy Hour
    Health & Beauty
    Healthy Recipes
    Holiday Recipes
    Instant Pot
    Instant-pot
    Keto
    Kids
    Lunch
    Lunch/Brunch
    Pets
    Pork
    Salads
    Sauces
    Seafood
    Sides
    Snacks
    Soups
    Sous Vide
    Special Edition
    Turkey
    Veal
    Vegetarian

    RSS Feed

    Archives

    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020

www.perspectives-la.com
Copyright © 2021 Perspectives/The Consulting Group, LLC  | Henderson, NV 89052 |   310-477-8877
  • Home
    • Who We Serve
    • How We Work
    • Services >
      • Concept Development
      • Strategic Planning
      • Brand Development
      • Operations
      • HACCP / Food Safety
      • Menu / Product Development
      • Marketing / Research
      • Design
      • Market Planning / Site Analysis
  • Why Perspectives?
    • About Us
    • Principals
    • Mission Statement
    • Code of Ethics
  • Clients
    • Testimonials
    • Client List
  • Contact Us
    • Phone, Address & Contact
  • Covid-19 Survival Guide