Tag Archives: carrots

Shepherds Pie, American Style


I call this recipe “Shepherds Pie, American Style” because I have read or heard much debate through the years about the authentic ingredients for shepherds, or cottage pie. While it is true that many might say “this is not Shepherds Pie if it contains no lamb!” I beg to differ. Oh yes, I am well aware that because it is made with beef as opposed to lamb that it should rightfully be called “Cottage Pie”. But that’s not what they called it when I learned to love it!

I apologize for bringing up my childhood twice in as many posts but is that not truly when many of our adult likes and dislikes are formed? When I was in elementary school one of my favorite, absolute favorite dishes on the cafeteria (or cafetorium) menu was named “Shepherd’s Pie” and this recipe is my rendition of that dish. This is how I remember it tasting and once again we’re talking comfort food, so this is how I prepare it.

Honestly, I won’t be insulted if you call it cottage pie; call it anything you like…what really matters to me is that it tastes good. After all if we were really going to get down to brass tacks then do you think that stuff they served at the “PTA Spaghetti Dinners” would pass as Spaghetti with a true Italian? Ha! I think not. But that doesn’t mean I didn’t gobble it up with enthusiasm each and every time I ate it. I hope you do the same with this recipe.

Notes: I use a fork to “rake” the top of the potatoes because I think it facilitates browning and creates a crispier crust. I do not use cheese because they didn’t use any when I was a kid. Please feel free to add anything you like to the recipe. (On that note, I think I will add a cup of chopped green onions to the potatoes the next time around.)

Shepherd’s Pie, American Style

1 Lb – Lean Ground Beef
1 Cup – Carrots, diced large
1 Cup – Celery, diced large
1 Cup – Onion, chopped
32 Oz – Lower Sodium Beef Broth
2-3 Tbsp – Red wine, chilled
2 Tbsp – HP (or A1) Steak sauce
2 Tbsp – Unbleached All Purpose Flour
1 Tbsp – Dried Thyme
1 Tbsp – Dried Tarragon
8 Oz – Frozen Sweet Peas
3 Lbs – Red Bliss Potatoes, cut in (roughly) 1 inch chunks
2 Cups – Low Fat Buttermilk, plus a little extra if needed
Kosher Salt & Fresh Ground Black Pepper, to taste
Olive Oil

In a large sauté pan over medium heat warm 2 tablespoons of olive oil until shimmering. Stir in carrots, celery, and onion along with ½ Tbsp each of thyme and tarragon. Cook stirring occasionally until the onions become translucent, about 10 minutes.

Add the ground beef to the pan and break it up with a fork while stirring to mix. Add the remainder of the thyme and tarragon along with about ¼ tablespoon of pepper and the steak sauce. Continue cooking and stirring occasionally until the beef has browned. When the beef has browned and cooked through, add the broth and simmer while you prepare the potatoes.

Place potatoes in a large pot with enough water to cover them by ½ inch. Add about 1/8 cup of kosher salt and bring to a boil over high heat. Lower heat to medium and cook until potatoes are fork-tender, about 20 minutes.

Pre-Heat the oven to 350 degrees.

When the beef & broth mixture has simmered at least 20 minutes, strain about 1 cup of the hot stock into a bowl. Add 2 -3 tablespoons of cold red wine and set aside to cool while you mash the potatoes.

When the potatoes are very tender carefully drain them in a colander or strainer allowing them to sit a few minutes to steam off excess moisture. Place hot potatoes in a large bowl and using a potato masher, dough cutter, or a large fork mash in about 1 cup of the buttermilk. Continue mashing until the liquid has been absorbed, then drizzle in the second cup of buttermilk while still mashing the potatoes. If the potatoes are still too dry drizzle in a little extra buttermilk, while mashing, until the mashed potatoes reach your desired consistency.

Whisk 2 Tbsp of flour into the reserved stock and wine mixture then stir this into the simmering beef mixture along with the frozen peas. Stir gently until everything is incorporated, heated through, and slightly thickened then spoon or pour the mixture into a 9” X 13” casserole. Using a spoon and your fingers if necessary spread the potatoes over the top of the beef mixture.

Before baking, smooth the top of the potatoes, then use the back of a fork to create parallel 1/8 inch deep “grooves” along the length of the entire dish to give the topping some texture. Place in the oven and bake 30 minutes. Carefully remove the dish from the oven and rest 10 minutes before serving.



Using Leftover Turkey – Shepherds Pot Pie

Photo by KathyHuntPhoto.com

In one of my last posts I talked about all the stuff I’d been doing with leftover turkey, then, I posted a recipe for pork. Surprise! I got a few emails asking for the turkey recipes I had mentioned. Since I didn’t have pictures of those I thought I would use a little more of that turkey last night. Even after making this one, would you believe I still have more turkey in the freezer? Wow, I do love making good use of those leftovers!

This is sort of a fusion recipe; a pot pie filling with a shepherd’s pie topping. All of the ingredients are fresh and honestly, with the exception of a couple of recipes my daughters will never let me quit cooking, I doubt I could ever go back to making casseroles with frozen veggies and canned soups! When you take that first bite of good fresh food the wholesomeness is immediately apparent…the richness of the leeks and the mushrooms, the depth of flavor in the homemade broth.

I can’t recommend enough cooking with fresh food. The payoff in enjoyment (not to mention compliments) is almost as nice as the health benefits!

In this recipe I used my own homemade turkey stock, another great way to use leftover turkey (and bones). Chicken broth would work almost as well as would leftover chicken. The idea behind cooking the mushrooms in this way is to get the pan just hot enough so that the juices exude and evaporate very quickly, rather than pooling in the pan. As the liquid evaporates it leaves lots of flavor behind. Then as the mushrooms begin to caramelize, they will be at the peak of their flavor.

Yes, I do use a little butter here; I think it adds richness to the potatoes and a polish to the sauce. I honestly feel there is no harm in using butter as long as it is used in moderation. If you think about it in terms of, two tablespoons of butter in a dish of 10 – 12 servings, it actually works out to very little fat per serving. Just enough in fact that I didn’t miss the whole milk (or cream) that I used to use in mashed potatoes. As the potatoes come together the goal is a fluffy creaminess with still a little stiffness…too much liquid would result in a watery final dish.

Start to finish the dish took a little over an hour to prepare…40 minutes prep work and 30 in the oven. This one is definitely good enough for company as the friend that came to dinner simply couldn’t stop eating it. It was, for sure, a great way to use up a little more of that leftover turkey!

Shepherd’s Pot Pie

For the filling…

2 Cups – Cooked Turkey, cut in roughly ½” cubes
2 Cups – Good stock
2 Cups – Leeks (white part only) quartered lengthwise, rinsed well then sliced
8 oz – Button mushrooms, quartered (approx 2 cups)
1 Cup – Celery, diced large
1 Cup – Carrots, diced large
3 Tbsp – Unbleached all purpose flour
2 Tbsp – Fresh Italian parsley, chopped
½ tsp – Rubbed sage
½ tsp – Dried marjoram
½ tsp – Dried thyme
2 tbsp – Olive oil
1 tbsp – Unsalted butter
Kosher salt & fresh ground black pepper

For the topping…

5 large – Red potatoes, quartered lenthwise the cut into (approx) 1” chunks
1 Cup – Low fat cultured buttermilk
½ Cup – Fat free plain yogurt
1 Tbsp – Unsalted butter
One sprinkling – Paprika

Kosher salt

Place the potatoes into a large saucepan or soup pot and add enough water to cover. Add 2 tablespoons kosher salt and bring to a boil over medium high heat. When the water is boiling reduce the heat to medium and cook until fork tender.

While the potatoes are cooking…

Heat a large saute pan over medium high heat. When the pan is nice and hot add the olive oil and swirl in the pan to distribute. Add the mushroom and sage and cook stirring frequently until the liquid has cooked out of the mushrooms and they are showing signs of browning. Then, add the leeks, carrots, and celery to the pan along with several good grinds of pepper, the marjoram, and the thyme. Reduce the heat to medium and cook, stirring often until the celery is tender-crisp.

Stir the Turkey into the pan along with 1 Tbsp of butter and cook, stirring, until the butter has melted. Stir in the flour and cook two minutes more stirring gently to incorporate. Stir in the broth being sure to loosen any browned bits that have stuck to the pan. Reduce the heat to low and allow the mixture to simmer and thicken, stirring only occasionally, while you prepare the mashed potatoes.

Pre-heat the oven to 350°.

When the potatoes are fork tender carefully pour into a colander or sieve to drain. Allow the potatoes to sit for 5 minutes to allow the steam to dry the potatoes before returning them to the cooking pot. Crush the potatoes slightly then add ¾ of the buttermilk and the yogurt. Mash well with a potato masher (or mixture) until well mashed. Add the butter and the remaining buttermilk and continue mashing until your desired consistency is reached. Taste the potatoes and season with salt if needed.

Stir the turkey mixture once more, stirring in the fresh parsley. Taste the mixture to check the seasonings, add salt & pepper if needed, then pour evenly into a 9 X 13 baking dish. Top the turkey mixture evenly with approx. ½” thickness of the mashed potatoes using the back of a spoon to even out the surface. Sprinkle the top with a little paprika then bake 30 minutes. Rest 10 minutes and serve, garnishing each plate with a little more fresh chopped parsley.