We were super excited to read that the Daring Cooks Challenge recipe was Shepherd’s Pie. I always cook K shepherd’s pie (or what we call cottage pie) after he’s had a long day at school or work. Women always know how to fill a man’s belly. Anyways, we used our own traditional recipe for the shepherd’s pie because it’s what we know and love. I’ve tried other variations, but this is the best one I’ve come up with. I will also post the alternative recipe that Andy from Today’s The Day I Cook posted for us.
- 2 1/2 lbs ground beef
- 1 onion (diced)
- 3 garlic cloves (diced)
- 1/4 cup of frozen peas
- 1/4 cup of frozen corn
- 2 carrots (Diced)
- 1/4 teaspoon of black pepper
- 1/4 teaspoon salt
- 1 tablespoon water
- 1 1/2 tablespoons Worcestershire Sauce
- 1 teaspoon red pepper flakes
- 2 1/2 lbs potatoes
- 1/2 cup of milk
- 1/4 cup of butter
- 1/2 cup of cheddar cheese
- Dash of salt and pepper to taste
1. Preheat oven to 500 F
2. Wash Potatoes and place on a baking sheet. Poke holes in the potatoes
3. Bake until a fork or chopstick can pierce through the potato
4. Lower oven temperature to 350 F
5. In a medium cast iron pan (or dutch oven, anything that can be placed in the oven will work) saute onions until soft and translucent on medium heat
6. Throw in the garlic and cook for 1-2 minutes on medium heat
7. Remove the onions and garlic from pan
8.. Place the ground beef into the pan and cook on medium until brown, usually 5-10 minutes
9. Add the teaspoon of water, garlic, and onions back into pan
10. Remove from heat. Add the Worcestershire Sauce and red pepper flakes
11. Once the Worcestershire sauce has incorporated into the meat, add in the carrots, peas, and corn
12. In a bowl, scoop out the fillings of the potatoes
13. Add the butter, milk, andsalt into the potatoes and mix until fully incorporated
14. Place the potatoes on top of the meat
15. Top with cheese
16. Bake for 5-10 minutes until cheese is soft and enjoy on a cozy day 🙂
- 2 ½ lbs (1 kg) russet baking potatoes
- 3 lbs (1 ¼ kg) boneless lamb shoulder or leg, cut in 1 ½ -inch (4 cm) cubes
- 3 carrots, chopped
- 1 parsnip, chopped
- 1 large onion, finely chopped
- 2½ cups (225 gm) (8 oz) mushroom, sliced
- ½ cup (30 gm) (1 oz) chopped parsley
- 1/2 cup (70 gm) (2 ½ oz) all-purpose (plain) flour
- 1 bay leaf
- 1½ teaspoon(9 gm) salt
- 1 teaspoon (2 gm) fresh thyme leaves, or ½ teaspoon dried thyme
- ¼ teaspoon (1 gm) ground pepper
- 2 cups (480 ml) stout or dark ale (if you don’t cook with alcohol, you can substite with beef stock)
- 1 cup (110 gm) (4 oz) frozen peas, thawed
- 2 tablespoons (30 ml) (30 gm) (1 oz) butter
- ¼ cup (60 ml) milk
- ¼ teaspoon (1 gm) nutmeg
- teaspoon (1 gm) nutmeg
- Peel potatoes, cut in half and place on the bottom of the slow cooker.
- Mix lamb and vegetables together in a bowl.
- In a large bowl, mix flour with parsley, salt, pepper, thyme. Add lamb and vegetables, and toss to everything is evenly coated.
- Add this mixture to the slow cooker.
- Pour in stout. Cover and set slow cooker.
- Cook for approx 10 hours on low or 5 hours on high
- Remove potatoes with a slotted spoon to a bowl. Don’t worry about the bits of lamb or vegetables that go with it, they enhance the flavour.
- Stir in frozen peas
- Transfer meat, vegetables and sauce to a oven proof casserole dish. I left mine in the slow cooker, as the insert comes out and is oven proof.
- Preheat oven to very hot 475°F/240°C/gas mark 9.
- Add milk, butter and nutmeg to the potatoes and mash them together.
- Spread mashed potatoes over the stew.
- Bake in oven for approx 15 minutes, until potatoes are browned and stew is bubbly.