Entrée — Shepherd’s Pie (per Jane Grigson) with commentary by DvdLee by dvdlee

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Entree -- Shepherd's Pie (per Jane Grigson) with commentary by DvdLee
Submitted by dvdlee on August 27, 2004 at 10:25 am

DESCRIPTION
Entree -- Shepherd's Pie (per Jane Grigson) with commentary by DvdLee

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is a classic and delicious casserole from the English School. The basic recipe is very traditional and tasty. If you have made other versions, you should give this one a try as it has a solid "old-fashioned" taste like it was made by "Mum" over the Pub!

Traditionally English Shepherd's Pie was made with lamb, but not only is ground beef more easily available in the US, but I think most Americans prefer the taste of beef to that of lamb. Just consider using lamb after you've enjoyed the beef version. (Meat quantity just swaps out -- just so its 1 lb. of either meat.)

1 large onion (medium chopped)
3 cloves garlic (minced or pressed)
3 Tablespoons Oil
1 lb. ground beef or lamb (at least 90-95% lean ground chuck)
1 tablespoon tamato paste
1/2 cup dry white wine
1 cup beef stock (boullion, consumme, or Pensey's beef stock base)
3 heaping teaspoons of cornflour (masa harina)
Salt
Fresh ground pepper (lots of it!)

2 - 3 lbs. of potatoes
3 oz. butter (2/3 of a stick)
1 cup milk
1 oz. grated sharp cheddar cheese
1 - 1 & 1/2 Tablespoons grated parmesan

Heat oil in a pan over medium heat. Add onion and garlic and slowly cook until onion is transluscent and soft. Increase heat then add and brown the ground meat. Mix together the tomato paste, the wine and 1/2 of the stock (1/2 cup). Slowly add this to the pan with the meat.

While that is cooking add the cornflower to the remaining 1/2 cup of stock and stir until well-combined. Add this to the pan and continue to cook. Season well with salt and pepper (be aggressive with the black pepper). Simmer for 10 to 15 minutes. Remove from heat and skim off any surplus fat.

Prepare Mashed Potatoes Topping
(either your regular recipe for mashed potatoes or use the quantities given above.) Cook potatoes, mash with butter and milk and well season them with salt & pepper.

Put the meat mixture in the bottom of a cassarole (I use a 9 x 12 pyrex pan). Cover the mixture with the mashed potatoes. Sprinkle chedder & parmesan cheese over top. Bake for 10 minutes at 400F, then reduce heat to 350 and bake for another 45 minutes. When the top is nicely browned and everything is hot -- remove from oven, let rest 5 minutes then serve.

(Notice this calls for no herbs or spices, just salt & pepper. Be sure the dish is well-peppered. I have also added some dried thyme to the meat mixture [add it with the stock], but this is not a herbal or spiced based dish.)

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