Shepherd’s Pie (GF)

While I’ve made this in the past according to various and sundry recipes, I recently re-made it and am really happy with the results. The trick with shepherd’s pie is to make it slice and serveable, not like a sloppy joe but able to cut it into wedges. It went over so well that I nearly didn’t have a picture to take of a slice but here’s the last one just to show you how it turns out.

I chose to serve it in smaller wedges as a first course but obviously you can be more generous and serve as a main dish with a small salad. I specifically recommend it for Passover as a little bit different and a change of pace. It can be gussied up and prepared and served in individual muffin tins if you wish, as well.

So one of the critical elements in preparing this is a beaten egg which you divide in half, yes, yes, putting half into the potato topping and half into the beef mixture. The purpose of the egg is to somewhat solidify top and bottom and lend the potatoes a smooth and delicious mouthfeel and let’s you slice up the pie nicely, so really make sure to divide up the egg. It doesn’t have many ingredients involved so start with peeling and boiling your potatoes till really soft (not falling apart but soft). Then mash with a potato masher, ricer or a fork but really get in there and mash smooth. Add some oil, salt, half the beaten egg and some fried onion.

and make sure the potatoes are smooth and luscious.

K. Now gather the meat ingredients for the bottom of the pie.

As you can see above, I used my prepared roasted garlic Oven Roasted Garlic Cloves or alternatively, use crushed garlic and I also used my pre-prepared basic sauteed onions Basic Sauteed Onions, A Kitchen Staple but again, you can used peeled, chopped onion and fry it. Then add beef, not too fatty.

Preheat your oven to 350 F/180 C.

Now cook the beef, chopping with the edge of a spoon till fine and brown while adding nutmeg, parsley, paprika, thyme and a heaping tablespoon of cornstarch or potato starch which you sprinkle over the cooked beef, stirring all the while (don’t step away!) and finally adding the tomato paste, and stirring adding the warm water. Cook just till the beef sets up a bit and the liquid is mostly absorbed.

When slightly thickened and meat mixture is moist but not liquidy, remove from fire and let sit 3-4 minutes then add the other half of the beaten egg, stir quickly into mixture and make sure it’s absorbed and pour into a pie plate. I prefer a glass one for this for nice presentation but if you are plating it, it don’t make no never mind. Now take your potato topping and gently heap on top, swirling it a bit with the tines of a fork to give it a pretty look. I know some people pipe the potato on top but honestly why? this is meant to be a bit rustic and I like it that way.

Pop your pie into the hot oven (if it reaches a bit above the top of the pie plate, place a rimmed baking sheet with a sheet of tin foil beneath to catch any drips) and bake 35-45 minutes till top is golden and set and if you want a bit more of a browned look on top, without removing pie pan, switch to broil and watch carefully and broil for 2-3 minutes or till a light brown on top. Remove from oven and let sit about 5 minutes and then it slices and serves like a dream. Reheats beautifully, assuming you have any left.

Shepherd’s Pie

Beef Mixture:

450 grams or 1 pound chopped beef.
I small onion, peeled and chopped (you will take a spoonful of the fried onion for potato mixture)
2 tablespoons oil
1 egg, beaten and divided (1/2 beaten egg for meat mix, 1/2 for potato topping)
1 rounded tablespoon cornstarch or potato starch for Passover
1 teaspoon paprika
1/2 teaspoon nutmeg
1 teaspoon crushed garlic or 2 cloves garlic, roasted
2 tablespoons chopped parsley
4 tablespoons tomato paste
1/2 cup hot water

For potato topping:
700 grams approximately 4-5 potatoes, peeled and cubed
1 heaping tablespoon salt for cooking water
1/2 an egg (from beaten egg above)
2 tablespoons oil
1 teaspoon salt
1 tablespoon chopped sautéed onion (from above onion)

Preheat oven to 350 F/180 C.
Start by peeling and cubing potatoes and cooking till soft with tablespoon salt in the cooking water. Drain, mash with the oil and salt and you will add a heaping tablespoon of fried onion and half of the beaten egg which you sneak from the meat mixture. Mash till smooth.

Fry the onion till soft and golden in the oil, removing one heaped tablespoon for the potato mixture. Then add the chopped beef stirring until it browned and crumbly, adding the nutmeg, parsley, thyme, paprika and stirring in the tomato paste and water. Sprinkle the cornstarch/potato starch on top and stir about till it thickens up a bit and the water is mostly absorbed. Remove from heat, wait about 3-4 minutes and add the other half of the beaten egg, quickly stirring in. Pour into a greased pie pan (I prefer a Pyrex type of dish). Now top with the smooth mashed potatoes, swirling with tines of a fork and (if it reaches a bit above the top of the pie plate, place a rimmed baking sheet with a sheet of tin foil beneath to catch any drips) place uncovered in the hot oven for 35-45 minutes or till top is set and golden. If you wish to brown the top more, with pie in oven, switch to broil and (watching carefully) broil for 2-3 minutes or till top is light brown. Slices and reheats beautifully.