Shepherd’s pie is one of the best comfort foods. This recipe is full of flavor and always receives rave reviews. Your family will love this dish!
Shepherd’s pie is one of my husband’s favorite dishes. He requests it all of the time. He is a meat and potatoes type of guy – so this dish definitely fits the bill – but in a much more flavorful manner.
If you know anything about Shepherd’s Pie, you probably know that lamb is the meat that is typically used for the meat portion. However, lamb is hard to find and can be pricey – so I use ground turkey in this dish. Therefore, if we don’t use the lamb for the meat, this dish is technically called Cottage Pie. I don’t know about you, but if I tell my husband or in-laws that I’m making Cottage Pie for dinner – I will get some puzzled looks accompanied with a lot of questions. So I’m still calling this Shepherd’s Pie! Everyone knows what Shepherd’s Pie is, but if it makes you feel better to call it Cottage Pie, please do! Instead of turkey, you can use ground beef, or even the ground lamb. The meat filling has a few different complex flavors, which make it super delish!
I start the cooking process with the mashed potatoes. If you happen to have a favorite mashed potato recipe, by all means – use it! This is the way that I make mashed potatoes. I know that there are a few steps involved, but I promise – these are some tasty mashed potatoes.
Boil your potatoes first. After approximately 15 or 16 minutes, drain them, and put them back in the hot pot. Add butter, cream or half-and-half, salt and pepper, and cream cheese (a secret to creamy mashed potatoes!). I use a hand mixer to whip them up. Once they are to your desired consistency, cover and set them aside.
For the filling, I start by sautéing the onions and carrots for approximately 5 minutes, or until they soften, and the onions are translucent. I add a bunch of garlic and let that cook for one minute – constantly stirring so that the garlic does not burn. Then I add in the ground meat. Let that brown up. If you end up with a good bit of liquid from the meat – you may want to drain some of it out. Otherwise, sprinkle your meat mixture with flour, add the tomato paste, Worcestershire sauce, chicken broth, and fresh thyme. Stir to combine and let simmer on low for a few minutes. Once the meat mixture has thickened, add in the corn and peas and gently stir them to combine. Pour the mixture into your baking dish, and then top with mashed potatoes. I also top the mashed potatoes with some freshly grated white cheddar. If you don’t have white cheddar – use whatever cheese you would like! Bake at 400 degrees for about 25 minutes.
One of the best parts of this dish – the leftovers! Like I have said before, after working all day, the last thing I feel like doing is cooking everyday after work. This dish lasts us for days, and the leftovers are even more delicious!
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