I first tried making shepherd’s pie four or five years ago… it was exhausting. There were so many steps and the end result was kind of subpar to be completely honest. Since then I’ve tweaked and tinkered with the recipe so many times that I’ve come up with something that no where near resembles the original. It’s probably not the most authentic shepherd’s pie, but it’s pretty damn delicious. Also, gluten free! So try it out on a cold day or whenever you need a bit of comfort food.
10 Large White Potatoes (Peeled & Cut into ½ Inch Pieces)
1 Teaspoon Crushed Rosemary
2 Cloves Garlic (Sliced)
1 Cup Milk
3 Tablespoons Butter
¼ Cup Sour Cream
1 Egg Yolk
Salt and Pepper to taste
- Place your potatoes in a large pot (I used my 5 quart Dutch oven) and fill it with water so the potatoes are just covered. Add your rosemary and garlic before covering. Bring to a boil over medium-high heat and remove the lid, allow the potatoes to boil until they fall apart when poked with a fork.
- Remove your potatoes from the heat and drain over a sink. Place them back in your pot before adding milk, butter, sour cream, and egg yolk. Using either a potato masher or a mixer mash the potato mixture to your desired consistency (I prefer mine a bit lumpy). Add salt and pepper then set aside.
2 Pounds Ground Beef
1 Teaspoon Montreal Steak Seasoning
1 Tablespoon Vegetable Oil
1 Tablespoon Butter
1 Shallot (Small Diced)
1 Cup Baby Bella Mushrooms (Sliced)
1 ½ Cups Fresh Carrots (Medium Diced)
1 Cup Frozen Peas
12 Ounces Cream of Mushroom Soup
Salt and Pepper to taste
1 Teaspoon Paprika (Optional)
- Preheat your oven to 400 degrees.
- Begin by seasoning the beef with Montreal steak seasoning. Add the vegetable oil to an oven safe sauté pan and bring to medium high heat. Add your meat and sauté until it is thoroughly browned.
- After browning, strain the beef over a sink and set aside. Place your pan back on the heat (still medium high) and add butter. Throw in your shallot and cook until it turns translucent, making sure to scrape up any browned bits for added flavor. Add the rest of the vegetables, sautéing until the carrots turn tender and can be easily pierced by a fork. Turn the heat down to medium low.
- Combine your vegetables, ground beef, and cream of mushroom (I used Pacific Natural Foods Organic Cream Of Mushroom Condensed Soup) in the pan adding salt and pepper to taste. Take your filling off the heat and evenly distribute it evenly around the pan. Cover the filling with even layers of mashed potato and finish by lightly sprinkling the top with paprika.
- Bake for 45 minutes or until the mashed potatoes have turned a light brown.