Not Your Mama’s Shepherd’s Pie
I’ve never been a big fan of Shepherd’s Pie. Any version of it I’ve ever tasted has been bland and sort of nondescript. Unimpressive.
Until now.
I made this last night, and E’s only comment was, “You can make this as often as you want.” Of course, I had to share it with you right away.
The secret to this flavorful version of an otherwise not-so-notable dish is, I think, the inclusion of white wine in the gravy. Which is also the reason I decided to try making it when I saw the recipe in Time for Dinner, my Cookbook of the Month. I admit that I used a *little* more wine than the recipe called for, because I felt like it just needed a bit more of the richness the wine provides. I used beef instead of turkey, because that’s what I had in the freezer (I’m sure venison would also work well). I used a whole onion, because cooked onion is the best flavoring I know. I added more carrot, since L and I are both cooked carrot lovers. I’ll add some green peas next time as well, because L loves them.
Other keys are probably the freshness of the vegetables you use, the quality of the meat, the tastiness of the mashed potatoes, and the use of fresh thyme rather than dried.
Note that while I usually make mashed potatoes in the stand mixer, this is a fairly small quantity, so I mashed them by hand with my pastry blender (noticing for the first time that I don’t own a handheld potato masher!) in the interest of not dirtying more dishes.
I foresee that this will be added to our list of family favorites. L gobbled it up, too, which is a bonus (although she is coming out of her picky no-meat phase in general).
Make this – soon. Serve it with a fresh green salad and a glass of wine, and it will satisfy you the way good comfort food should.
Not Your Mama’s Shepherd’s Pie
Adapted from Time for Dinner by Pilar Guzmán, Jenny Rosenstrach, and Alanna Stang
2 large baking potatoes, peeled and quartered
1 tablespoon olive oil
3 large carrots, peeled and sliced into coins
4 stalks celery, chopped
1 medium yellow onion, chopped
1 pound lean ground beef, turkey, or venison
3/4 cup chicken stock
1/2 cup semi-dry white wine
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried
1 teaspoon kosher or fine grain sea salt
1/2 teaspoon pepper
2 tablespoons unsalted butter
1/3 cup whole milk or half & half
Preheat the oven to 375°.
Put the potatoes in a medium saucepan with enough water to cover them, and place over medium-high heat. Bring to a boil, then reduce heat to a simmer. Cook until potatoes can easily be pierced with a fork. Drain and set aside.
While the potatoes are cooking, in a large pot or Dutch oven over medium heat, cook the carrot, celery, onion, and thyme in the olive oil until tender, about 10 minutes. Stir often. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
While the vegetables are cooking, whisk together the flour and water or milk in a small bowl, until thoroughly blended. Set aside.
Add the ground beef to the vegetable mixture and cook until done, draining off any excess fat.
Stir in the chicken stock and wine. Add the flour mixture, stirring well. Continue to cook and stir until thickened into a gravy. Taste, and adjust seasoning if needed. Remove from heat and cover to cook warm.
Return the cooked potatoes to their pan, and add the butter, milk or half & half, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mash with a potato masher or pastry blender until nice and fluffy. Taste, and adjust seasoning if needed.
Pour the beef and vegetable mixture into a casserole or pie dish. Top with the mashed potatoes.
Bake 15-20 minutes, until the top is golden brown around the edges.
Serves 6.
Here’s the printable recipe. Enjoy!
