Danny Boome’s Shepherds Pie

Mmmmm. Just thinking about this dish makes my mouth water. I could have it once every ten days I think. I’m positive. Let’s begin with a story before the recipe :) You know how sometimes you have to pretend to be a plane, train, or other form of transportation in order to get your kid to eat? Example: “Come on Bobby Junior, open the hanger and let the airplane fly in!” Well at my house we make the sound of the animal we’re eating. Sounds kind of wild, but it works, unless we’re having squash and then I have to get creative. On Shepherds Pie night A asked “What does this say Mommy?” to which I naturally replied, “Baa Baa.” As you’ll see in the recipe, it does not include sheep (or lamb). Ooops :)

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • Salt and freshly ground black pepper
  • 1 tablespoon tomato paste
  • 2 pounds lean ground beef or lamb
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef stock
  • 1 1/2 cups garden peas Note: Omitted

Cheesy Mashed Potatoes

  • 4 pounds Yukon gold potatoes, peeled, quartered Note: I use about 3 Russet or Idaho Potatoes
  • 4 tablespoons butter
  • 1/4 cup heavy cream
  • 1 cup grated mature white Cheddar
  • Salt and freshly ground black pepper

This is one of those recipes that requires a lot of prep (to me at least) so if you have the opportunity to get it done before the cyclone that is dinnertime hits, get it done! In order to prevent the potatoes from browning just put them in a bowl of ice water and keep it in the fridge.

not brown potatoes!

Cooking is pretty straightforward. My only tip is that when you’re taking the meat and vegetable mixture from the pan, use a slotted spoon! I didn’t the last time I made this and kind of just dumped everything into the baking dish and it was suuuuper greasy and soggy :( boo! Or you could just drain it, either way.

Husband Rating: 7.5 He said the vegetables seemed crunchy. Boo. What does he know?! Make sure you give them plenty of time to soften!

Would I make this for someone else? Yes!

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4 responses to this post.

  1. Posted by Bryan S on March 7, 2010 at 6:32 pm

    Looks good Stacey! I use this one usually from Alton Brown – http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html … but instead of fresh veggies, I’ll buy frozen ones so i don’t have to cut up everything (except for the onions)! Try it with some thyme, and then drain the meat, but add the stock and some flour after draining the fat from the meat and it keeps it super moist, as long as you don’t use too much stock! Really, anything goes with shepherd’s pie, but its certainly better the way you do it or by the recipe I use than my mom’s – she only uses frozen corn, canned cream corn and dry hamburger … masher, too, of course! Seeing a more authentic recipe certainly brings new light to an age old classic!

    Reply

  2. Posted by Dixie (mom) on March 8, 2010 at 5:20 pm

    when I was a working mom and also had to sit in traffic, I used instant potatoes. I thought it was good, but I’m sure the “homemade” is better. I loved to use Crock Pot recipes when I worked because it was ready when I got home. :)

    Reply

  3. […] MONDAY Shepherd’s Pie Not anyone’s fav, but the casserole dish is empty y’all! (It was Paula Deen’s recipe). My favorite recipe I already blogged about here. […]

    Reply

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