So here's the deal...I'm calling this recipe shepherd's pie. Cause that's what we yanks think it is...however, it's an outright lie. Technically, it's cottage pie. And the difference is in the meat. Traditional shepherd's pie as one will find in an Irish pub (or British for that matter) is ground LAMB. On this side of the pond, where lamb is far less consumed (a tragic consequence of being American), we find this dish made almost exclusively from ground beef. In my opinion it's due to the fact that shepherd's pie hasn't been given it's just rewards, and is generally thought of as pub grub...and at home, the fancy alternative to meatloaf. Therefore in an effort to keep costs down, the slightly more expensive fresh ground lamb has been replaced with ground chuck. Alas...whether you go traditional lamb or American beef shepherd's pie is no longer solely for the dark dingy tables of the pub and the pre Guinness assaulted stomach. It can be a rich complex dish with many subtle warm flavors for a mid winter warm up...and an any day of the year comfort dish to warm the soul. Here's how to treat it right...Meat Filling
4 tbsp olive oil
1 1/4lbs. ground beef
2 tbsp butter
3/4 cup diced onion, about 1/2 medium
1 cup diced celery, about 2 stalk
2 cups diced carrot, about 3 medium
2 cloves garlic, minced
1 heaping tbsp tomato paste
2 tbsp flour
1 cup red wine
2 1/2 cups beef stock
1 sprig rosemary
1 tbsp oregano
1 bay leaf
Salt and pepper to taste
Directions
Add 2 tbsp olive oil to large saucepot over medium high heat. Add ground beef.
Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
In another large pot, add remaining olive oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two.
Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
Add beef stock, rosemary, oregano and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary stem and bay leaf. Season well with salt and pepper.
Potato Topping
7 medium cooking potatoes, peeled and quartered
3 cloves garlic, smashed
1/3 cup butter, cut into cubes
1/4 cup milk
1/4 cup grated parmesan cheese
Salt and pepper to taste
Directions
Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.
Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
Strain potatoes; let dry out slightly in colander before returning to pot. Add milk, butter, pepper, Parmesan cheese and more salt if necessary.
Mash roughly with fork or potato masher.
Assembly Instructions
Preheat oven to 400. Spoon filling into the bottom of 9x9 square baking dish. Top with potatoes.
Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper.
Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.
I know you're thinking...dude...assembly instructions...I don't have time for this. But please...it's not that hard. Once your veggies are prepped...it's a three pot, 30 min cooking task and then into the oven for 20 and serve. It's really not that hard and the results are delicious. There is such depth of flavor in the meat mixture and the potatoes are so moist and delicious that it's a can't miss dish that can satisfy the lone cook, the busy family, and the drunken masses. Now...if only I could get Guinness to flow from my tap...one thing at a time, I suppose.
Mangia e statti zitto...
cheers...
dunkin
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