This recipe details how to make a classic Shepherd’s Pie, a comforting and hearty dish featuring a layer of savory ground meat and vegetables topped with creamy mashed potatoes, baked until golden brown. Traditionally made with lamb (hence “Shepherd’s” pie), it can also be made with ground beef (“Cottage pie”). This dish offers a satisfying combination of a rich, flavorful filling and a smooth, comforting topping, making it a popular choice for family meals, especially in cooler weather. The savory filling typically includes a base of browned ground meat (lamb or beef) sautéed with aromatic vegetables like onions, carrots, and celery, simmered in a flavorful gravy made with broth, herbs such as thyme and rosemary, and often a touch of tomato paste or Worcestershire sauce for depth. Peas or corn are frequently added for sweetness and color. The mashed potato topping provides a creamy contrast to the savory base and often develops a slightly crisp and browned crust during baking. The image shows two oval glass baking dishes, each containing a baked dish with a textured, golden-brown topping that appears to be mashed potatoes. Beneath the topping, there is a darker layer that suggests a savory filling. The dishes are sitting on a wooden surface and are garnished with fresh green herbs, possibly parsley or thyme.
The key components of a Shepherd’s Pie are:
- Ground Meat: Typically lamb or beef, providing the savory base of the filling.
- Aromatic Vegetables: Onions, carrots, and celery, sautéed to build flavor in the filling.
- Gravy: Beef or lamb broth, often thickened with flour or cornstarch and seasoned with herbs, tomato paste, and Worcestershire sauce, creating a rich sauce for the meat and vegetables.
- Peas or Corn: Sweet vegetables added for flavor and color.
- Mashed Potato Topping: Potatoes, boiled and mashed with butter, milk or cream, and seasonings, providing a creamy and comforting top layer.
The preparation involves first browning the ground meat in a large skillet and draining any excess fat. Then, the chopped onions, carrots, and celery are sautéed in the same skillet until softened. Flour is often added to create a roux, which helps to thicken the gravy when broth is added. Tomato paste, Worcestershire sauce, and herbs are stirred in, followed by the broth. The mixture is simmered until it thickens slightly. Finally, peas or corn are added. While the filling simmers, potatoes are boiled until tender and then mashed with butter, milk or cream, and seasonings. The savory meat and vegetable filling is then transferred to a baking dish, and the mashed potatoes are spread evenly over the top. The pie is baked in a preheated oven until the topping is golden brown and the filling is bubbly.
Shepherd’s Pie is best served hot, allowing the creamy mashed potato topping and the savory filling to be enjoyed together.
The texture is a comforting combination of the smooth and often slightly crispy mashed potato topping and the tender, savory ground meat and vegetables in a rich gravy.
The flavor is a hearty and savory blend of the meat and vegetables, enhanced by the herbs and gravy, topped with the comforting and slightly buttery flavor of mashed potatoes.
Shepherd’s Pie is a baked dish with a savory ground meat and vegetable filling topped with a layer of mashed potatoes.
The preparation involves making a savory meat and vegetable base in gravy, preparing mashed potatoes, layering the potatoes over the filling, and baking until golden brown.
Ingredients ( अनुमानित based on common recipes):
For the Meat Filling:
- 1 tablespoon olive oil or butter
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 pound ground lamb or beef
- 2 tablespoons all-purpose flour
- 1 cup beef or lamb broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup frozen peas or corn
- Salt and pepper to taste
For the Mashed Potato Topping:
- 4-5 large potatoes, peeled and quartered
- ¼ cup butter
- ½ cup milk or cream
- Salt and pepper to taste
- Optional: 1 teaspoon garlic powder
Equipment:
- Large skillet or Dutch oven
- Potato masher
- Oven-safe oval baking dish(es)
- Measuring cups and spoons
Instructions:
- Prepare the Meat Filling: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Brown the Meat: Add the ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Make the Gravy: Sprinkle the flour over the meat and vegetables and cook for 1 minute, stirring constantly. Gradually pour in the beef or lamb broth, stirring to prevent lumps. Stir in the tomato paste, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened. Stir in the frozen peas or corn and season with salt and pepper to taste.
- Prepare the Mashed Potato Topping: While the filling is simmering, boil the peeled and quartered potatoes in salted water until tender, about 15-20 minutes. Drain well. Return the potatoes to the pot and mash them with butter and milk or cream until smooth and creamy. Season with salt, pepper, and garlic powder (if using) to taste.
- Assemble and Bake: Preheat oven to 375°F (190°C). Transfer the meat and vegetable filling to the oval baking dish(es). Spread the mashed potato topping evenly over the filling, using a fork to create peaks for better browning.
- Bake: Bake for 20-25 minutes, or until the mashed potato topping is golden brown and the filling is bubbly.
- Garnish and Serve: Let the Shepherd’s Pie cool slightly before garnishing with fresh herbs (if desired) and serving hot.
Enjoy this comforting and flavorful Shepherd’s Pie!