Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.
Make a definitive solace nourishment for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground meat (or sheep!) – basic, yummy and simple to make.I consistently utilize my Instant Pot Mashed Potatoes on top (however ordinary pureed potatoes turn out great, in case you’re not a moment potter 😉). You can likewise utilize extra pureed potatoes (those additionally make extraordinary Irish potato hotcakes… simply saying!). Straightforward, however so encouraging!
It may we worth revealing to you right since the specialized term for this formula is really cabin pie (made with ground hamburger) and not legitimate shepherd’s pie (made with ground sheep). Be that as it may, my main goal here on Savory Nothings is consistently to impart plans genuine individuals to a genuine staple spending plan and an ordinary supermarket and a regular debilitating children/work/life circumstance can make.So, there it is. Counterfeit Shepherd’s Pie. Otherwise known as Homemade Shepherd’s Pie with ground hamburger. One that is basic and reasonable and delectable. It is the awesome
Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef – simple, yummy and easy to make. See notes if you want to make this with lamb for a fully authentic version!
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 sticks celery finely diced
- ½ teaspoon salt
- ¼ teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- ⅓ cup red wine OR more broth if avoiding alcohol
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- ½ teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
- ½ cup shredded cheddar cheese.
- Brown meat and vegetables:Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Season and deglaze the pan:Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).