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]

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.