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Shepherd's pie

Shepherd’s Pie

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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner
Ingredients Method

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 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 cold butter chopped
  • 2 to 3 tablespoons cold water

Method
 

  1. Before cooking the meat and veggies, prep the dough
  2. In a food processor, add the flour, salt, and butter, and pulse for 5 seconds to blend it
  3. 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
  4. 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
  5. 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.
  6. 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
  7. 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
  8. 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
  9. Preheat the oven to 375 degrees
  10. 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
  11. Take the crust out. Scoop the meat into the crust and level it so that it is even throughout
  12. Mix the cheddar with the mashed potatoes and spoon them evenly throughout the pie
  13. Bake until the edges begin to golden brown and mashed potatoes begin to crust.
  14. For the last 5 minutes, broil on low so that a nice char forms on the mashed potatoes
  15. Serve and enjoy!