There are a couple of ways to make Shepherd's pie or beef pot pie. Most of the ones you order in a restaurant are made with baked crusts. And that goes for chicken pot pie and other types of meat pies as well.
But the ones I like best are the homemade Shepherd's pie covered with mashed potatoes. Potato blends better with meat and gravy in my mouth than crusts. Of course, when making a beef pot pie, I'm not really counting calories or looking out for my health. But I do eat it with Diet Coke just in case ...
I like the meat very tender so it takes at least 3 hours or so to prepare. Here's what I do:
Peel and quarter the potatoes and put into a large pot of boiling salted water. Cook for 20 minutes, or until tender. Drain and mash. Set aside.
Preheat oven to 350 degrees.
In a saucepan over medium heat, brown the meat. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Season with salt and pepper to taste.
In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).
When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the meat. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and meat.
Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes. I like adding the chopped onion and red wine to give the gravy a little zing. But it's not required.
In a 9x13-inch baking dish, spoon the meat mixture in then pour the gravy on top. Mix thoroughly then spread the mashed potatoes until completely covered.
Bake for 30 minutes, or until mashed potato is golden brown. Let cool for 5 minutes before serving.
But the ones I like best are the homemade Shepherd's pie covered with mashed potatoes. Potato blends better with meat and gravy in my mouth than crusts. Of course, when making a beef pot pie, I'm not really counting calories or looking out for my health. But I do eat it with Diet Coke just in case ...
I like the meat very tender so it takes at least 3 hours or so to prepare. Here's what I do:
Shepherd's Pie
Directions- 6 potatoes
- 1 1/2 lb ground lamb
- Salt and pepper to taste
- 1 (14 oz.) can beef broth
- 3 large carrots, cubed
- 1 cup frozen green peas, thawed
- 3 tablespoons cornstarch
- 1/3 cup water
- 1 large chopped onion (optional)
- 1/3 cup of red wine (optional)
Peel and quarter the potatoes and put into a large pot of boiling salted water. Cook for 20 minutes, or until tender. Drain and mash. Set aside.
Preheat oven to 350 degrees.
In a saucepan over medium heat, brown the meat. Pour in enough water to almost cover the meat. Bring to a boil and reduce heat. Season with salt and pepper to taste.
In a 2-quart saucepan, combine the beef broth, carrots and potatoes. Cook over medium high heat until almost tender (about 15 to 20 minutes).
When the carrots and potatoes are done, transfer to a large mixing bowl and combine with the meat. Reserve the liquid in the saucepan. Mix the peas in with the vegetables and meat.
Dissolve the cornstarch in 1/3 cup of water and pour this into the reserved beef broth. Bring to a simmer while stirring constantly; reduce heat. Cook for 5 minutes. I like adding the chopped onion and red wine to give the gravy a little zing. But it's not required.
In a 9x13-inch baking dish, spoon the meat mixture in then pour the gravy on top. Mix thoroughly then spread the mashed potatoes until completely covered.
Bake for 30 minutes, or until mashed potato is golden brown. Let cool for 5 minutes before serving.