World's Best Shepherd's Pie
"Baked in an oven-to-table casserole, this dish will be very hot when it comes out of the oven, so be sure to let it cool for several minutes before serving. From Family Fun Magazine."
photo by limeandspoontt
- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
5-6
ingredients
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Filling
- 1 1⁄2 cups frozen corn kernels
- 2 tablespoons butter
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1 1⁄4 lbs ground beef
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 cup beef broth
- 1 cup diced canned tomatoes or 1 cup crushed tomatoes in puree
- 1 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary
- 1 1⁄2 teaspoons Worcestershire sauce
- salt and pepper
-
Mashed Potato Topping
- 6 cups peeled and chopped potatoes
- 2 teaspoons salt, plus salt to taste
- 4 tablespoons butter
- 1⁄2 cup sour cream
- 1⁄4 - 1⁄2 cup milk
- 1 - 1 1⁄2 cup grated white cheddar cheese
- paprika
directions
- Cook the corn according to the package instructions. Drain and set aside.
- Start the potatoes for the topping. Put them in a large pot with enough water to cover them by a couple of inches. Add about 2 teaspoons of salt to the water. Bring the potatoes to a boil, uncovered, over high heat. Cook them for 10 to 13 minutes. Meanwhile, make the meat filling.
- Melt the butter in a large skillet over medium heat. Sauté the onion and celery in the butter, stirring often, for about 5 to 6 minutes.
- Add the ground beef to the pan and break it up with a wooden spoon as it browns. Remove the skillet from the stove and, resting it on a heatproof surface so it won't feel so heavy, tilt the pan so that the excess fat runs to the side. Carefully spoon out the fat and discard it (this will make the dish leaner and healthier, as well as lighter tasting).
- Put the skillet back on the burner and set the heat to medium low. Stir the garlic and flour into the beef mixture. Stir in the beef broth, then the canned tomatoes, then the herbs, reserved corn, and Worcestershire sauce.
- Gently simmer the mixture for several minutes, partially covered, then add salt (1/4 teaspoon, give or take a little) and pepper to taste. Transfer the mixture to a large buttered casserole. Set the oven to 400°, and while it heats, check to see if your boiling potatoes are done.
- To test the potatoes, use a slotted spoon to transfer a cube from the water to a cutting board and allow it to cool for 30 seconds or so. If you can slice through the chunk easily with a butter knife, the potatoes are done.
- Set a large colander in the sink and drain the potatoes in it (this job can generate a lot of steam, so it is best done by an adult or under adult supervision). Transfer the drained potatoes to a large mixing bowl and scatter the butter pieces over them. Spoon the sour cream here and there over the hot potatoes as well. Wait several minutes for the butter to melt and the sour cream to warm so the ingredients will be easier to blend, then partially mash the potatoes with a hand masher.
- Switch to an electric mixer set at medium speed and continue to mash, adding enough milk to make medium-soft mashed potatoes. Don't make them too soft, however; you want them to have some body.
- Salt the potatoes to taste and spoon them evenly over the filling. Sprinkle the cheese over the top, then sprinkle on some paprika (be sure to wash your hands right afterward so you don't accidentally rub any of the spice in your eyes). Bake the pie on the center oven rack for about 20 minutes, until the top is golden brown. Cool for several minutes before serving.
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Reviews
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I haven't made this yet; I'm actually just checking out the recipes.....but do people REALLY have to nitpick? This is COMPLETELY Shepherds Pie to me, and clearly to many others, as not all of us can afford lamb, nor is it readily available. I grew up on and now always make Shepherds Pie with HAMBURGER. Potato, potah-to. Stop being such snobs.
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Although the recipe sounds delicious, this is a cottage pie. Made from beef mince. A shepherd's pie is made from minced lamb. (sheep herd) -
Best Shepherds pie ever was in Calgary Alberta, small amount of each corn/peas and asparagus, broccoli, cauliflower, carrots, peppers and whatever other veggie was in the kitchen. Now that's a meal a Shepherd can really survive on!! -
I bragged about this recipe on FB! Was wonderful. I did add a bag of shredded carrots to the celery and onion saute mix and used more Thyme and Rosemary. Definately a keeper! -
I haven't tried this recipe yet, but I just have to rate the author's directions. These directions are so detailed that even a novice cook can't fail if trying this recipe. I wish ALL instructions were this detailed. My hat's off to you. THANK YOU!! ?
see 21 more reviews
Tweaks
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I used 1\2 beef broth and 1\2 cab franc wine. Absolutely delicious recipe!!! I used Ore Ida frozen steam n mash potatoes, taste like fresh. -
Instant mashed potatoes -
I too added carrots in the onion and garlic, and celery mixture, also subbed french style green beans for corn , and also used a1 steak instead of worchestire, , otherwise all the same, and I got RAVE reviews from the fam bam! My kid even wanted a snack of it for later in the evening, and that NEVER happens with dinner! Very picky kids! Plus the dish is loaded with veggies, and they never even realized it, and come to think of it , neither did I!! thanks for this recipe! IT ROCKS!!!
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I made it with ground lamb and it was super delicious! I always make mashed potatoes with buttermilk instead of butter/sour cream/milk - it tastes really good and is healthier - I still added the cheese in this recipe though!
RECIPE SUBMITTED BY
looneytunesfan
United States
