An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Serve this ina garten shepherd’s pie with Spinach Strawberry Salad, Asparagus Soup, Stuffed Mushrooms or oven baked zucchini.
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Ina Garten Shepherd’s Pie Ingredients
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 lb cremini mushrooms, quartered
2 cloves garlic, minced
1 tbsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1 lb ground beef
1/4 cup canned low-sodium beef broth
1/2 tsp Worcestershire sauce
4 cups Mashed Potatoes (recipe below)
1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
1 1/2 lbs russet potatoes, peeled and quartered
2 tsp kosher salt
3/4 cup whole milk
6 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
Season: Add salt and pepper to taste.
What To Serve With Shepherd’s Pie
Shepherd’s Pie is a hearty and fulfilling dish on its own, but it pairs wonderfully with simple sides like a green salad, steamed vegetables, or crusty bread. For a more traditional touch, consider serving it with peas and carrots.
How To Store Shepherd’s Pie
In The Fridge:
After allowing the Shepherd’s Pie to cool down to room temperature, transfer it to an airtight container. Store it in the fridge for up to 3-4 days for best quality.
To freeze Shepherd’s Pie, first let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Shepherd’s Pie
To reheat Shepherd’s Pie from the fridge, preheat your oven to 350°F and bake for about 20-25 minutes or until heated through. If reheating from the freezer, it’s best to thaw it in the fridge overnight and then follow the same reheating instructions. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes.
An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Try to serve your Shepherd’s Pie with a green salad, steamed vegetables, crusty bread, and peas and carrots.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
Why is my Shepherd's Pie soupy? If your casserole is too runny, chances are you either didn't add enough flour to thicken the gravy or you didn't simmer it long enough to reduce the liquid. Also, make sure your potatoes are thoroughly drained before making the mashed potatoes, so the topping is not too sloppy.
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.
Most workers ate their meat, potatoes and corn separately but workers of mainly Asian origins, combined their rations to create shepherd's pie, a more communal dish. The French-Canadian railway workers liked this new concoction, adopted the dish, and called it “pâté chinois”, which loosely translates to Chinese pie.
While Shepherd's Pie came out as one of the best ways to deal with the leftovers, the results were also delicious. After that, it became one of the most sought-after dishes in the two countries. Since Ireland and the United Kingdom had such a long union, both of them claim the origin of the Shepherd's Pie.
Thicken the Filling – Stir in salt, pepper, and flour.Add beef stock and Worcestershire sauce.Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.
OUR TOP TIPS. To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
It's called cottage pie in the U.K. because they use beef and in Ireland since the shepherds tend sheep, it's shepherd's pie. No doubt, the English put out an excellent cottage pie, but in Ireland it used to be a delicacy since the Irish couldn't afford beef they repurposed any unused veggies and meat.
The main difference between Cottage Pie and Shepherd's pie is cottage pie uses ground beef, and Shepherd's pie uses ground lamb. Both pies are cooked with vegetables and gravy and baked under a layer of mashed potatoes. To make Shepherd's pie using this recipe, simply substitute ground lamb.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders.
One of Ireland's classic dishes is Cottage Pie. Also, known as Shepherd's Pie there are as many recipes for this hearty and filling dish as there are Irish Grandmothers!
Ground Beef: You could also ground lamb if you prefer. Mashed Potatoes: Use starchy potatoes (like russet or Yukon Gold) for the best mashed potatoes. The mashed potatoes are also made with butter, onion, and Cheddar cheese.
We found this Costco meal to have a pretty good flavor! The top layer tastes like yukon gold mashed potatoes, but there are certainly spices added to them so they are not just boring and bland. Some people have complained that there used to be more salt added to the mashed potatoes.
Culhane said the meal became popular in Ireland for a simple reason: It's easy to make, it makes a lot and it's cheap. Although there are many variations, most Shepherd's Pies are made with ground meat, potatoes, carrots, peas and onions.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.
Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
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