Savory Shepherd's Pie
Dutch The Old Salt's Savory Shepherd's Pie Recipe
Shepherd's Pie is a classic British dish made with minced or diced meat (we used Turkey) and topped with a thick layer of mashed potatoes. It pairs SO well with our lavender salt! It's an easy dinner to pull together and can be made ahead and stored in the fridge. This recipe serves six.
- 1 tablespoon olive oil
- 1.25 pounds ground turkey (you can use ground lamb or beef)
- 1 medium white onion, peeled and diced
- 8 ounces white button mushrooms, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, peeled and minced
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine (or you can sub in more stock instead)
- 2 cups chicken stock (or vegetable or beef stock)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 sprigs each fresh rosemary and thyme
- 1/2 cup frozen peas
- OSM Lavender salt and freshly-cracked black pepper
- 1 batch mashed potatoes (see below)
Cook the mashed potatoes. Follow the instructions below to prepare a half batch of mash potatoes. Once the mashed potatoes are ready to go, remove from heat and set aside until ready to use.
Brown the turkey (or lamb or beef). Meanwhile, heat the oil in a large sauté pan over medium-high heat. Add the ground turkey (or lamb or beef) and cook until browned, crumbling it with a wooden spoon as it cooks. Transfer the cooked beef to a separate plate with a wooden spoon and set aside, reserving any grease in the sauté pan that it has left behind. (Or if there is no leftover grease, add an extra tablespoon of oil to the pan.)
Sauté the veggies. Add the onion and sauté for 5 minutes, stirring occasionally. Add the carrots, celery, mushrooms, garlic and sauté for 5-7 more minutes, stirring occasionally, until softened.
Add in the flour and wine. Stir the flour in with the veggie mixture until evenly combined, then continue to sauté for 1 minute more, stirring frequently. Stir in the wine, then use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.
Add the remaining sauce ingredients. Immediately stir in the stock, tomato paste, Worcestershire sauce, bay leaf, herb sprigs and frozen peas until combined. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low to maintain a low simmer, and continue cooking for 5 more minutes, stirring occasionally. Remove and discard the bay leaves and herb sprigs. Stir in the cooked meat Taste and season the mixture with OSM lavender salt and pepper as needed.
Layer it all up. Transfer the filling mixture to a 9 x 13-inch baking dish and spread it out in an even layer. Spoon the mashed potatoes on top and carefully spread them out in an even layer as well.
Bake. Bake uncovered at 400°F for about 20 minutes, or until the potatoes are lightly golden and the filling has started to bubble up around the edges. (If you would like the potatoes to be a bit more browned, you can turn on the broiler for 1 or 2 extra minutes, keeping a close eye on the potatoes so that they do not burn.)
- Garnish and serve. Remove the baking dish from the oven, sprinkle a few extra herbs on top if you would like, then dish up your servings while the shepherd’s pie is still nice and warm.
MASHED POTATO INGREDIENTS:
- 3 pounds potatoes (Yukon golds or Russett, or a mix of the two)
- 6 tablespoons butter
- 1 and 1/2 cup whole milk, or more as needed
- 1/2 cup sour cream
- sea salt and freshly-cracked black pepper
- Peel the potatoes cut them into 1-inch cubes and place them in a large pot of boiling salted water. Simmer uncovered for 10 to 12 minutes, until the potatoes are tender. Drain the potatoes in a colander and then return them to the pot.
- Meanwhile, heat the milk and butter in a small saucepan until the butter is melted.
- Using a handheld mixer, break the potatoes up and at low speed slowly add the hot milk/butter mixture to make the potatoes very creamy. Add the sour cream, 2 teaspoons of salt and the pepper and whisk to combine. Serve over shepherds pie
*adapted from Ina Garten
Posted by Dutch The Old Salt on April 06, 2020