Drunk Shepard's Pie

Don't you love the challenge of eating a meal at a restaurant and then tweaking, re-creating, and giving it a dose of your own special flair in your kitchen? I ordered Shepard's Pie at The Cheesecake Factory and really enjoyed the undertones of red wine. It lended so much flavor, as alcohol does! Here's my rendition of Shepard's Pie, or Cottage Pie as it's sometimes called when ground beef is used instead of lamb. It looks like a lot of ingredients but it's only a two pot meal and pretty simple to pull together.

Also I've included some interesting history and trivia on Shepard's Pie. Enjoy!

Shepard's Pie Topping

9 medium Yukon Gold Potatoes

3/4 to 1 stick of butter

approximately 1/4 to 1/2 C. milk ( I usually mix 1% and half and half)

2 to 3 Tbsp of fresh dill (it's a strong herb so add some then taste)

1/2 tsp salt

1/2 tsp. pepper

3 Tbsp. fresh chives (2 in potatoes, 1 for garnish)

Meat Filling

1 1/2 pounds ground beef (I use ground chuck)

1 C. onions, chopped

1 C. sliced fresh mushrooms

1/2 C. red wine (Cabernet Sauvignon or Malbec)

2 Tbsp. of butter

2 Tbsp. plain flour

1 package brown gravy mix

9 oz. canned beef broth (approx. 3/4 of a 13.75 oz can)

2 Tbsp. tomato paste

1 1/2 C. frozen mixed vegetables (corn, carrots, peas, green beans)

Directions For Topping

Peel and cut potatoes into quarters. Place in a medium saucepan and add enough cold water to cover by about 1 inch. Sprinkle in about one teaspoon of salt. Bring to a boil. Then continue cooking on medium-high until fork tender, about 20 to 30 minutes. Drain water off but leave potatoes in pan so the steam can evaporate for about five minutes. Mix in the rest of the ingredients until well blended. Set aside.

Directions For Meat Mixture

While potatoes are cooking, brown ground beef. Add onions and mushrooms. Cook until tender. Pour in wine. Cook down for about 10 minutes. Make a well in center of ground beef. Melt butter. Stir in flour then incorporate with the rest of beef. Add gravy packet and broth. Cook about 5 minutes then blend in tomato paste. Mix well. Pour in vegetables and continue cooking until they are tender, 5 to 8 minutes.

Spray a 9 x 13" baking dish with non-stick cooking spray. Place ground beef mixture into dish. Spread potatoes evenly across the top. Sprinkle with remaining chives and bake at 375 for about 20 minutes or until brown on top. You can broil for 3 or 4 minutes for extra browning if desired. But watch closely so it doesn't burn.

Shepard's Pie is an English Meat Pie with a crust of mashed potatoes. It's name emerged in the 1870's and was a means of putting any kind of leftover meat to good use by making a meat pie lined and topped with mashed potatoes. Cottage Pie dates back to 1791. Potatoes were considered an affordable crop for the poor and the term cottage meant a modest dwelling for rural workers. Now Shepard's Pie seems to be the most popular label. Whatever you call it and whether you use lamb or beef, give it a try. It satisfies a hungry crowd and your diners will come back for seconds. For a healthy side, toss yourself a salad. If you feel like going for naughty, it's also scrumptious with a buttermilk biscuit! 

Do you prefer beef or lamb in your Shepard's Pie? I'd love to try your favorite variation!

Variations From Wikipedia

• Cottage pie is available in Australia as a variation of the Australian meat pie with a layer of mashed potato replacing the usual pastry crust. This variant is also known and labeled as a potato pie or, in New Zealand, a potato top pie.^{[citation needed]}

• In the United States a similar dish is called cowboy pie. In New England the most common recipe for shepherd's pie consists of ground beef, canned creamed corn, and mashed potatoes.

• In Quebec, a similar dish is called Pâté chinois (Chinese pie).

• In France, a similar dish is called hachis Parmentier.

• A vegetarian version can be made using soya or other meat substitutes.

• In Jordan, Syria and Lebanon, and Palestine a similar dish is referred to as "Siniyet Batata" (literally meaning a plate of potatoes), or "Kibbet Batata".

• In Russia, a similar dish is called "Картофельная запеканка" (Kartofel'naya zapekanka).

Comments

[Jennifer]

Happy that you've gained some ideas for red wine Kaitlin...also delish in spaghetti sauce, and pot roast! Sometimes adding alcohol is about being able to taste it. But in many dishes its about that subtle background flavor that makes you go, hmmm.....

That chicken sounds interesting too! Anything wrapped in cheese. Yum...yum. I made chicken tenders using panko bread crumbs and parmesan cheese as the final coating. Nice and crispy!

Exploring lamb with a pomegranite rosemary sauce tonight...

[Kaitlin]

Thanks for getting back to me on here :) I very much enjoy connecting with other chefs (I dont consider myself a chef. An explorative cook!); I like to compare notes. This Cheesecake Factory's Shep's pie has been so hard to hunt down... Cheesecake Factory is highly secretive! I have asked waiters, managers, headquarters (I really love it!); the only answer I have gotten is that there will be a cookbook out soon! (2 years ago!) I have never explored red wine before, andnow enjoy incorporating it into my classic recipes. There's a recipe that is a MUST do from Cheesecake Factory; the Chicken Romano- oh boy! Basically, your typical chicken cutlet (pounded to 1/2 inch ) and rather than dredging in bread crumbs, use romano cheese. It is SO tasty! Serve with creamy marinara/pasta- and voila!

[Jennifer]

Like I always say Kaitlin, its yummy, fun research:) Great ideas! It's wonderful to connect and compare tasty notes with other chefs in this delicious world and see how you can transform one recipe into so many possibilities!

We'll definitely connect on FB too. I'm in the process of revamping my business concept so I'm adding new posts, video, recipes on FB and all the blogs! So more scrumptiousness to come. Do keep me posted on your kitchen explorations as well:)

[Kaitlin]

Tried this recipe out..and loved it! Finally got really close to the Cheesecake Factorys! I believe that next time I will omit the brown gravy and make a red wine/butter sauce. I did add some Worcestire/Teriyaki.. about 2tbs/1tbs. Cheesecake Factory's has a lil more of a stronger red wine taste to it. I will try doing maybe a 3/4 cup of red wine, beef broth and butter..let it reduce and add some lil flour to thicken? Trial and error! :O) Cheesecake Factory's gravy is clear...hopefully I will master this soon! Thank you for the recipe, its delish!

[Jennifer]

Thanks for visiting and taking the time to share Kaitlin! I've never asked the Cheesecake Factory about their recipe but when I tasted it I could tell their was red wine in the beef broth. I've played around with different reds and herbs. I like Malbec, Cabernet, and red Zinfandel. It really does add another layer of flavor to the dish! It deepens the richness of the beef base. Please do check back and let me know how yours turns out and what ideas you have!

[Kaitlin]

I was wondering if the red wine is what makes the difference at the Cheesecake Factory's Shep's pie? I have tried every recipe out there... except for the addition of red wine! Will try it and report back to website. Thank you! Cheesecake Factory is so secretive.

[Jennifer]

The first time I had it was at an Irish Pub and did not like it at all. Several years later I was at Cheesecake Factory and decided to try it again, loved it, and developed my own version. The red wine makes all the difference. It really brings the flavors together. If you try it let me know how you like it!

[chinesischer grüner Tee]

I actually don't LOVE Shepherd's Pie. It reminds me of "poorer" times growing up when I'd ask what's for dinner and I just never liked when my mom would say, "Shepherds Pie". But I have to tell you, THIS looks really good--and reading the ingredients, is made totally different from my moms. LOVE the crusty orange look to the potatoes! My mom's meat always just had a can of tomato soup in it. Just didn't love it.