By Catherine Carpenter | Well-Seasoned Private Chef
History of Shepherd’s Pie
Shepherd’s Pie (typically lamb), cottage pie (typically beef), is a dish of English/Irish origin dating back to 1854, according to Merriam-Webster. I personally believe probably it was created years earlier. There is a French version called hachis Parmentier. It is a ground meat pie topped with a mashed potato crust of sorts. Shepherd’s Pie and Cottage Pie were terms used interchangeably for whatever the meat choice. However, since the 21st century in the UK, the term “Shepherd’s Pie” is used when the meat is lamb.
The Well-Seasoned Private Chef
The pies are a peasant’s dish evolving from the need to incorporate leftover meat and potatoes into the next hearty meal. The recipe has appeared in cookbooks in variations, with its defining ingredients being ground red meat cooked in a sauce with onions, celery, carrot, often mushrooms, and topped with a layer of mashed potato, then baked to a golden delight. Sometimes other vegetables are added to the filling, such as peas, or whatever one has available from one’s kitchen. My version of Shepherd’s Pie does not include mushrooms. Enjoy this hearty recipe, fitting for the season!
Shepherd’s Pie Recipe
INGREDIENTS
2 T olive oil
1 large onion, chopped small
3 stalks celery and 3 carrots, chopped small
2 pounds ground beef or lamb
4 large garlic cloves
Herbs of choice (I use oregano or Herbs de Provence)
3 bay leaves
2 T toasted tomato paste
1 teas. Cinnamon
Golden raisins (optional)
2 ounces beef broth (or broth of choice)
1 ½ cups water
1 cup frozen peas
4 T chopped Italian parsley
Mashed potatoes mixed with butter, milk of choice, and ½ cup grated Parmesan cheese
RECIPE PREPARATION
Preheat oven to 375°F. Heat oil in heavy large iron skillet over medium-high heat. Add onions, celery, and carrots, sauté about 8 minutes. Add meat, garlic, and bay leaves to the skillet. Sauté over medium-high heat until animal protein is no longer pink, about 5 minutes. Add cinnamon and raisons. Mix in bone broth and 1 1/2 cups water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes. Add peas; simmer until just tender, about 5 minutes longer. Salt and pepper to taste. • Mix in 3 tablespoons parsley; season generously with salt and freshly ground black pepper. • Top with the mashed potatoes, add any decorative markings, then bake for 20-40 minutes until peaks of potatoes are golden brown.
Catherine Carpenter, “The Well-Seasoned Private Chef,” has been working with food in Austin since 1995, proudly in service to Texas Governors, members of the Texas House, small business, families and individuals throughout Central Texas. She locally sources and handcrafts meals and baking, one happy client at a time. A small-business owner specializing in food as a healing art, she is skilled in cuisine for state dinners, special events, and meals for family. Catherine is active in sourcing from Texas farms and vendors, keeping it local and Texan whenever possible. She can be reached at catherinemarie@onebox.com.