SHEPHERD’S PIE

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This is one of my favorite comfort foods. It has everything from sauteed meat and veggies, to creamy mashed potatoes, all stuffed in a flaky, buttery crust. Although it is customary to make the Shepherd’s pie without a crust, I decided to take the path less traveled and make it into an actual pie like it’s name suggests. The result is a meal that will leave you full and satisfied. This is a hearty treat, perfect for those cold wintry days. Try yours today!

Prep Time: 45 minutes

Cook time: 55 minutes

Serves: 6

Ingredients:

2 lbs. ground beef

3 cups mashed potatoes

½ cup shredded cheddar

1 large carrot, cleaned and diced

1 large onion, diced

4 cloves garlic, minced

1 package of cremini mushrooms, chopped

Fresh thyme leaves, chopped

Fresh oregano leaves, chopped,

Fresh parsley leaves, chopped

1 cup corn and peas mix

½ cup red wine

1 teaspoon Korean chili paste

1 cup tomato sauce

Salt

Black pepper

Red pepper flakes

 

1 cup all-purpose flour

1/4 teaspoon salt

1 stick of cold butter, chopped

2 to 3 tablespoons cold water

Instructions

  • Before cooking the meat and veggies, prep the dough
  • In a food processor, add the flour, salt, and butter, and pulse for 5 seconds to blend it
  • Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it
  • Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While it is in the fridge, prepare the filling
  • In a skillet, or large frying pan, add 2 tablespoons of olive oil and sprinkle some red chili flakes. Simmer over a medium heat for two minutes. Increase the heat to high and add the meat and cook until one side has seared and it has begun to brown. Season with salt and pepper. Lower the heat to medium and flip the meat over so that it cooks and browns evenly.
  • Remove the meat from the skillet or pan and strain the oil from it. Put aside. Add two more tablespoons of oil to the pan and add the carrots and onions. Cook on a medium high heat until the onions become translucent and the carrots begin to soften
  • Add the mushrooms and cook on a medium high heat until all the water from the mushrooms has begun to evaporate. Add the Korean chili paste, garlic, oregano, parsley, and thyme and stir. Season with more salt and pepper

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  • Add the meat to the veggie mixture, the wine, and tomato sauce, and stir. Once the sauce has been mixed in, add the peas and corn and mix. Set aside

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  • Preheat the oven to 375 degrees
  • Take the dough out of the fridge and, on a floured working surface, roll it out to 12-14 inches depending on the size of your baking dish. I used a cast iron skillet. Butter the base and sides of your baking dish. Place your dough in the dish and press it against the base and sides. Using a fork, poke holes on the base and sides. We are going to parbake it. Place it in the oven for 10-15 minutes or until the edges begin to golden

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  • Take the crust out. Scoop the meat into the crust and level it so that it is even throughout

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  • Mix the cheddar with the mashed potatoes and spoon them evenly throughout the pie

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  • Bake until the edges begin to golden brown and mashed potatoes begin to crust.
  • For the last 5 minutes, broil on low so that a nice char forms on the mashed potatoes
  • Serve and enjoy!

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