So, in honor of this past March 14th [International Pi Day] and St. Patrick’s Day, I decided to make what is probably my favorite pie. Which is saying a lot because, while I do not really like cake, cookies, or other sweets, I have a large number of pies of which I would happily take a piece or two.
But, I love savory anything and I can’t fight the lovely potato. So Shepherd’s Pie, with meat and vegetables in gravy covered with a layered of mashed Russets with butter and heavy cream [well, actually evaporated milk and sour cream] fits the bill. So here’s the Shepherd’s Pie I made yesterday.
For the meat filling:
1.75 lbs Ground beef
1 T olive oil
½ C onion, chopped
½ C carrot, chopped
½ C frozen peas
1 C beef stock
2 t Worcestershire sauce
¼ C + 1 T all purpose flour
1 t nutmeg
Salt and Pepper to taste
1) Boil potatoes in salted water until tender, [about 14 minutes]
2) Drain and return to pot with heat off
3) Add sour cream, butter, egg, and evaporated milk
4) Mash potatoes and other ingredients until smooth.
5) Salt to taste
6) In a heavy bottom pan, heat olive oil, over medium high heat
7) Add ground beef stirring so it doesn’t stick to the bottom
8) Brown beef and season with salt, pepper, and nutmeg
9) Add onion and carrot, stir and cook for five additional minutes
10) Add flour and stir until it is no longer visible
11) Add beef stock and Worcestershire sauce, bring to a boil then turn off heat
12) Stir in frozen peas
13) Spoon into casserole dish
14) Place mashed potatoes on top.
15) Broil about 8 inches from the heat source for seven minutes
16) Remove, garnish with paprika and parsley. [I don’t actually feel like parsley adds anything taste wise, so I don’t use it. But it makes it look pretty if that’s your desire].
I used aluminum foil in the shape of the, pi symbol on top of the Shepherd’s pie under the broiler to create the symbol. Obviously, that is very optional.