Been cold for weeks: I think we all are craving warm comfort food. I made this several weeks ago for Joe and probably will be making it again next weekend; belated birthday special meal. The potato crust is satisfying and the gravy chock full of meat and veggies is richly flavored. This is an Alton Brown recipe with a few minor changes. I added red wine, more veggies and I sometimes leave the egg out when I make the potato crust. The red wine makes the gravy taste perfect. Plus I used different meat and changed the flour to make it a gf choice.
I know the list of ingredients might seem a bit daunting but it does go together fast. Just chop all the veggies first and brown the ground meat while your potatoes cook. I have used homegrown potatoes for the crust; oh so flavorful and homegrown peas and local corn in the filling. Yumm! The leftovers made a great lunch. Sure warms the tummy on a chilly day.
In the past I have used a bit over a pound of meatloaf mix and some ground turkey meat. Another time it was ground chuck with a touch of meatloaf mix. This most recent version was a mixture of venison and ground pork. It was delish. The traditional meat is ground lamb; also tasty. You can use plain ground beef or even just ground turkey. All work fine. I also have a completely different recipe for a vegetarian shepherd’s pie full of veggies with amazing gravy!
Delish Shepherd’s Pie
For the potatoes:
2 pounds russet potatoes
1/3 cup half-and-half
3 tbsp. unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk (optional)
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
3-4 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb, beef, venison or meatloaf mix
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons rice flour
2-3 teaspoons tomato paste
1 cup chicken broth
½ cup dry red wine
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the meat and gravy mixture, stir for a few moments. If it seems very thick with really no gravy, add up to 1/2 cup water to thin it a bit (it will get thicker as it bakes) and spread evenly into an 11 by 7-inch glass baking dish. I have a lovely oval ceramic casserole Joe gave me that is perfect for shepherd’s pie. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 to 30 minutes or just until the potatoes begin to brown. The sheet pan is to catch any drips from the bubbling casserole. Remove to a cooling rack for at least 15 minutes before serving. No sides needed unless you want a green salad? Enjoy!
I searched long for a good recipe that had corn in it as that was what my guy wanted, I was dubious but this is such a tasty mixture I am a convert to corn in my shepherd’s pie!
Recipe courtesy Alton Brown, 2008, foodnetwork.com
Originally posted in my blog in early 2016.