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15 October, 2013

Shepherd’s Pie

Posted in : All, Dinner on by : hdcook

Shepherd's Pie

 

Yummy Shepherd’s Pie, I honestly never had shepherd’s pie before but if shepherd’s pie is this good then I would have it at least once every week. I finally made it and note to self, I can cross this on my ” What to cook ” List~you know how people have like a to do list or a bucketlist~well mine is a bit different I have a ” What to cook Next that I haven’t cooked before ” List~This is one of them. When I just started out cooking I was afraid to cook some of the things I am cooking now~and when I look back at it; was sort of silly now because they are so easy to make and I was putting up this wall of concrete of I can’t cook that and I just needed to break that down like a wrecking ball hahaha~yes Miley Cyrus new single wrecking ball is good and I like it~a little reference hahaha~any now that I have conquered most of my fears in cooking and I know that I have touch on this subject before in one of my recipes~it feels liberating to be fearless in the kitchen now~yay for me!!!!! A BIG YAY FOR ME.

Shepherd's Pie2

So from what I think shepherd’s pie is a slow cook beef stew that has mash potatoes, and that’s what it is basically in a nutshell~its super delicious~and really hearty with pearl onions and carrots~with lots of leeks and nice big pieces of beef Chuck or you can use beef stew if you want~I chose beef chuck because its more tender.

Shepherd's Pie1

This is probably one of my Hubby’s favorite topping EVER~Mash potatoes~I mean you really can’t get better than that~adding mash potatoes on a beef stew and crisping the top under a broiler~it is stew heaven~I am betting that my hubby wont mind having this in our weekly dinner meals hahaha~He gave this dish an 8 out of 10~and believe me he is hard to please hahaha~It makes me happy that he loves it so much~I love it to as well~a perfect dish for fall or just to have for a cold night~

 

Shepherd’s Pie

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Yield: 4-6

Ingredients

  • 1 1/2-2 Pounds beef chuck cut into chunks
  • 10 Oz pear onions
  • 4 Carrots dice
  • 5 Medium leeks slice( pale and white parts only)
  • 1/2 Cup of all purpose flour
  • Salt & pepper to taste
  • 2 Tablespoons chopped garlic
  • 1 1/2 Cup of Dry white wine plus more if needed
  • 3 Cups of beef broth plus more if needed
  • 2 Tablespoon of tomato paste
  • 2 Teaspoon fresh chopped thyme
  • 2 Medium turnips peeled and cut to 1/2 inch pieces ( optional)
  • 3 Tablespoon unsalted butter
  • Mash Potato Topping
  • 2 pounds russet potatoes Peeled, dice
  • 1/2 Cup heavy Cream
  • 1/2 Cup milk
  • 3 Tablespoon unsalted butter
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 350 Degrees. In a large pot of boiling water, blanch pearl onions for a minute and transfer to a cold water with a slotted spoon. Drain and set aside. Peel and dice Carrots, Set aside. Slice leeks and transfer to a bowl. Set aside. chopped thyme and garlic, set aside. Salt and pepper beef chuck pieces making sure to coat each meat, place in a zip lock bag with 1/2 cup of flour and toss to coat the meat making sure each meat is coated with flour evenly. Heat dutch oven to medium-high heat with 3 tablespoon of butter, once butter is sizzling brown meat and in batches till they are brown all over ( 5-8 minutes) transfer to a plate. add 1/2 of dry white wine to de-glaze the pan, add tomato paste. Once it reduce a bit add beef broth, dry white wine, chopped garlic, beef chuck, carrots, leeks, thyme and pearl onions bringing the pot to a boil, add salt and pepper ( if the stew looks a bit low add more wine and beef broth, I added about 1 cup of each) then transfer to the middle of the oven rack and braise for 2 to 2 1/2 hours till the meat is tender.
  2. Potato filling:
  3. Fill a large pot with water and bring it to a boil, add salt to water ( make sure the water taste like the sea lol) peel and dice russet potatoes add to boiling water and cook till they are tender9 20-25 minutes. in a small pot combine, heavy cream, milk and butter and bring to a simmer. Mash potatoes with a potato masher and add cream to pot in 3 addition making sure potatoes are mash and smooth. Salt and pepper.
  4. assemble:
  5. Place 4-6 ramekins in a baking dish, turn the oven to broil on hi, place beef stew in each ramekin leaving a few inches for the potato topping. place on the broiler and brown the tops for 5-8 minutes~till the top is brown and crispy wait 5 minutes before eating.
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