Image Up Advertising & Design

Shepherd's Pie is a classic casserole that is both comforting and filling. Traditional Shepherd's pie is made with ground lamb but ground beef or plant-based meat may also be used. There are as many variations of this casserole as there are cooks. See the variations at the bottom of the recipe and play with your own variations. Prep Time: 40 min; Bake Time: 25-30 min; Total Time: 1 Hour 10 min. Serves 4-6. 18 FOUR SEASONS BREEZE | MARCH 2022 Shepherd's Pie Directions: For the meat filling 1. Heat the olive oil in a 12-inch skillet over medium-high heat for about 2 minutes or until the oil begins to shimmer. 2. Add the onion and carrots, sauté, stirring occasionally until they begin to soften, about 5 minutes. 3. Add the garlic, stir to combine. 4. Add the meat, salt and pepper. Using a spatula or wooden spoon, break the meat into small pieces. Cook about 5 minutes, or until the meat is browned and cooked through, stirring occasionally. 5. Sprinkle the mixture with the flour and stir to incorporate evenly. Continue to cook and stir for another minute. 6. Add the tomato paste, stirring until well incorporated and no clumps of paste remain. 7. Add the broth, Worcestershire, rosemary and thyme and stir to combine. Bring mixture to a boil, then reduce heat to a slow simmer. 8. Cover and cook, stirring occasionally, for 6 to 8 minutes or until the liquid begins to thicken slightly. 9. Stir in the corn and peas. Taste and adjust seasoning if needed. 10. Remove from heat and transfer the mixture to a 9" x 9" or 7" x 11" baking dish, spreading evenly. Set aside. Directions: For the potato topping 1. Preheat the oven to 400 degrees. 2. Place the potatoes in a medium (4-6 quart) saucepan and cover with cold water. Place over high heat, cover and bring the water to a boil. 3. When the water begins to boil, uncover, reduce heat to a simmer and cook until the potatoes can easily be pierced with a fork, approximately 10 to 15 minutes. 4. Drain the potatoes in a colander. Return the potatoes to the pot, add the half and half, butter, salt and pepper. 5. Mash the potatoes and stir until all the ingredients are incorporated. 6. Add the cheese, if using, and stir until combined. Taste and adjust seasoning if needed. 7. Spoon the mashed potatoes over the meat mixture starting around the edge to create a seal to prevent the meat mixture from bubbling up. Carefully spread the potatoes evenly over the meat making a smooth even layer 8. Place the casserole dish on a rimmed sheet pan. Bake uncovered in the center of the preheated oven for 25 to 30 minutes or until the potatoes begin to brown. 9. Remove from oven and let cool for 15 minutes before serving. Ingredients: For the meat filling • 2-3 Tablespoons Extra Virgin Olive oil, enough to coat the bottom of the skillet • 1 cup chopped yellow onion • 2-3 carrots, about 1 cup, peeled and cut in ¼ inch dice • 2 cloves garlic, minced • 1 pound ground lamb or 90% ground beef • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 2 Tablespoons all-purpose flour • 1 Tablespoon tomato paste • 1 cup beef broth • 1 Tablespoon Worcestershire sauce • 1 Tablespoon freshly chopped rosemary leaves, or 1 teaspoon dried rosemary • 1 teaspoon freshly chopped thyme leave, or 1/3 teaspoon dried thyme • 1/2 cup frozen corn kernels, defrosted • 1/2 cup frozen peas, defrosted Ingredients: For the potato topping • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes • 1/4 cup half and half • 3 Tablespoons unsalted butter • 1/2 teaspoon salt, or more to taste • 1/4 teaspoon black pepper • 1/4 cup shredded parmesan or cheddar cheese, optional Variations and substitutions: • Add 8 ounces sliced cremini mushrooms when sauteing the onions. • 2 cups of any combination of fresh or frozen (defrosted) vegetables may be used. I often use frozen mixed vegetables instead of the separate vegetables. Add the vegetables according to their cooking time. Fresh carrots take longer to cook than frozen. If using all frozen vegetables, add them to the meat mixture last. • Use half potatoes and half cauliflower in the topping for a lighter texture and to cut carbs. • Mashed sweet potatoes may also be substituted for the potato topping.

• Cover