Shepherd's Pie

[pacific breeze]

It's wet, nasty and cold here today and I just made this for dinner. Muchlove reminded me that it's the ultimate comfort food.

Veggie or Meat Shepherd’s Pie

I lb. or 340 gram package meat substitute OR if you want meat, I lb. hamburger
1 medium onion
2-3 cloves garlic
2-3 medium stalks celery
2 medium carrots
1-1 and 1/2 cup frozen peas, or until mixture looks right
mashed potatoes
salt and pepper to taste
1 veggie stock or beef cube, 2 if desired for more flavour
I good tbsp. dill, fresh or dried, more if fresh
Worcestershire sauce to taste
Tabasco to taste (optional)
1 small tin tomato sauce

Boil 4-5 largish potatoes. Brown veggie sub or meat in pan, add garlic, onion, and season with salt, pepper, dill and Worcestershire sauce. Add 1 sm. tin tomato sauce, a veggie stock cube, a good dash of tabasco and about 1/4 cup water. Add finely sliced celery and carrots and peas. Cover and simmer for about 10 minutes, adding more water if necessary but keeping mixture fairly dry.

Make mashed potatoes adding just enough milk and butter to make them smooth. Pour meat mixture in the bottom of a casserole dish. Wet spoon and spread mashed potatoes over meat mixture. Sprinkle with a little cayenne or paprika for colour, add freshly grated Parmesan (optional), but gives it a nice tasty crust.

Bake for about 45 minutes uncovered in a 350-degree oven. Check after first 20 minutes or so. Broil for last 2-3 minutes to brown potatoes. Serve with a green salad or all by itself. I like it with a little horseradish on the side.

[muchlove]

I hope you don't mind if I add another recipe. This is supposedly the actual recipe they use at Kell's Pub in Portland, Oregon. It's the best thing I've ever tasted EVER.

1 1/2 pounds ground chuck
1/2 cup sweet onion, diced
1/2 cup baby carrots, diced
1 to 2 teaspoons garlic, minced or pressed
1/4 cup Guinness draught stout
1/4 cup cabernet wine
7 ounces (3/4 cup plus 2 tablespoons) beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 cup peas, preferably fresh, or frozen (thawed)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
Ulster Champ Topping

Brown beef in a Dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. Add peas.

While meat is simmering, bring large pot of water to boil for potatoes.

Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux (paste of equal parts butter and flour used to thicken liquids). Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. (If mixture was simmered too long or cooked too high, less roux is needed.) Continue to cook for 5 to 10 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 9 1/2-inch round casserole dish or deep pie dish.

While meat is simmering, preheat oven to 350 degrees and prepare Ulster Champ Topping.

Ulster Champ Topping
11/4 pounds russet potatoes, about 4 medium
4 tablespoons butter
1 cup finely grated Irish white Cheddar cheese
1/4 cup milk
1/4 cup fresh parsley, finely minced
1/3 cup scallions or chives, chopped
Salt and white pepper to taste

Scrub and peel potatoes. Cut into large pieces. In a large pot, simmer potatoes in water until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese and whip, gradually adding milk, parsley and scallions or chives. Season with salt and pepper.

Spoon potato topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture. Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges and mixture is heated throughout.

If desired, place casserole under broiler for 1 to 2 minutes to crisp potato topping. Remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce (Irish-English steak-style sauce), steak sauce or pan gravy, if desired.

Makes 6 to 8 servings.

Note: Pie can be cooked and served in individual baking dishes. Adjust final baking time as needed.

[pacific breeze]

That sounds even better! I use Parmesan because it's less fattening, but what the heck!

[Algernon]

He he, I need to make a fancy shepherd's pie! Here's my 'recipe':

Mashed potatoes
Corn
Hamburger
Shredded Cheese

Mix all together and warm it up. The end.

[butterpecan]

I put mine into individual pie crusts.

[A*O]

You missed the vital ingredient either in the meat mix or as a condiment - Worcestershire Sauce, preferably Lee & Perrins original.

[muchlove]

There's Worcestershire sauce in the recipe I posted!

[pacific breeze]

Mine, too!

[A*O]

My bad

[pacific breeze]

Spank. You're forgiven.