Have you ever had Shepherd’s Pie?  It is a savory casserole that originated in England traditionally made with ground lamb and topped with mashed potatoes.  Yum!

It’s flavor and character is in the comfort food camp, however, well-made Shepherd’s Pie has a complex depth provided by rosemary, a little tomato and I like to add the smallest pinch of sage.  Additionally, since I am a nut for pastry, the addition of a pie crust bottom is my special touch.

Let’s talk a bit about the measurements known as a “Dash” and a  “Pinch”.   They are small quantity measurement amounts of herbs and spices, such as salt, pepper or dried thyme.  It is possible to purchase measuring spoons that define these small amounts.  They quantify a “dash” as one-eighth teaspoon and a “pinch” as one-sixteenth teaspoon.  There is also a third mini-measurement called a “smidgen”, which is equal to one-thirty-second of a teaspoon.

In my Shepherd’s Pie recipe following, a pinch each of Rosemary leaves and Sage are required.  For the intended results, please be sure to carefully add these herbs sparingly are directed.  In this dish, we only want a hint of these flavors.

Brown the mashed potato topping under your broiler

Shepherd's Pie

 

Author: Dennis Killebrew

Cuisine: Continental

Prep time:  20 mins

Cook time:  1 hour

Total time:  1 hour 20 mins

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Ingredients

• 1½ Pounds Potatoes, Peeled and Sliced into ¼" Thick Discs
• 3 Tablespoons Butter
• ½ Cup Milk
• 10 Ounces by Weight Ground Lamb (May Substitute One-Half or All Lean Ground Beef)
• 1 Tablespoon Oil
• ⅓ Cup Cross-cut Sliced Carrots
• ⅓ Cup Cross-cut Sliced Celery
• ⅓ Cup finely Chopped Yellow Onion
• ½ Cup Sliced White Mushrooms
• 1 Clove Garlic Minced
• ⅓ Cup Thawed Frozen Green Peas
• 2 Tablespoons Butter
• 1 Tablespoon Oil
• 1 Tablespoon All Purpose Flour
• Salt and Freshly Ground Black Pepper
• ¾ Cup Chicken Broth
• 1 Tablespoon Tomato Paste
• 1 Pinch of Dried Rosemary Leaves
• 1 Pinch of Rubbed Sage (May Substitute Poultry Seasoning)
• 1 Pie Crust Made with 1¼ Cup Flour and ⅓ Cup Shortening (Link for Recipe Below)

Instructions

1. Place the sliced potatoes in a pot with a top and fill with water to cover; add ½ teaspoon salt and 1 teaspoon oil. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook for about 25 minutes or until the potato slices are very tender and break easily with a fork.
2. While the potatoes are cooking, roll out the pie crust dough to fit the bottom and up the sides of a 9" x 9" casserole dish. Place the dough in the dish and bake at 350 degrees until the pastry is lightly browned. Remove from oven and set aside.
3. When the potatoes are done, drain them in a colander and return to pot; add butter. Use a whisk or electric hand mixer to make mashed potatoes, adding a little of the milk at a time until the desired consistency is achieved. If you need more milk than the ½ cup, fine; less is OK, too. Add salt and freshly ground black pepper to taste (if you have ground white pepper, use that in place of black). Cover the mashed potatoes and set aside.
4. In a 9" saute pan, add the 1 tablespoon oil, the ground meat, 2 twists of the black pepper grinder and a pinch of salt. Scramble meat over medium high heat until all of the pink is gone, then 3 minutes more. Use a slotted spoon to remove the cooked meat to a paper towel-lined plate and set aside. Discard remaining fat in pan.
5. Add 1 tablespoon oil and 2 tablespoons butter to the pan over high heat. Put all of the vegetables into the pan except for the peas. Add a shake of salt and 2 twists of the black pepper mill. Saute vegetables for 5 minutes or until the onions are translucent; reduce heat to medium high. Sprinkle the flour over the veggies and stir to mix until all of the flour is moistened and combines; saute for 1 minute to remove the flour's raw taste. Pour the broth and tomato paste into the pan and stir to mix.
6. Place the cooked meat, rosemary and sage into the pan and stir together well. Bring to a simmer stirring often; cook for 3 minutes. Turn off the heat. Correct for salt and pepper.
7. Pour the meat mixture into the lined casserole, spread the mashed potatoes evenly over all and put the casserole into a preheated 350 degree oven. Bake uncovered for 15 minutes. Change your oven's setting to Broil and continue cooking until the potatoes are browned.
8. Remove casserole from oven. Lightly shake with ground paprika to garnish, allow to rest for 10 minutes, then serve.

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