Jareds Shepherds Pie Recipes

EASY RUSTIC SHEPHERD'S PIE WITH THE CHEESIEST MASHED POTATOES

Steps:

• potatoes: boil the potatoes in a large pot of salted water until fork tender. Sometimes I'll throw in a couple cloves of garlic in with the potatoes too. Drain, mash and mix in the remaining mashed potatoes ingredients and season with salt and pepper to taste.
• cook the meat and veggies: heat the olive oil in a large oven-safe pot over medium-high heat. Add the ground lamb and crumble the meat using a wooden spoon. Cook for 4-5 minutes or until the meat browns, drain any excess grease leaving just 1 tablespoon. Add the mirepoix and season the veggies with a small pinch of salt and allow the veggies to cook down until translucent, about 7-9 minutes. Add the garlic and let cook another 30 seconds or until fragrant.
• beef gravy: Position a rack in the center of the oven and preheat the oven to 425ºF. Sprinkle the ground meat mixture with the cinnamon, nutmeg, and cornstarch, stir to combine and let cook for 15 seconds before adding the Worcestershire sauce, tomato paste, herbs, bay leaf, and beef stock. Allow the gravy to come to a simmer before reducing the heat to low and letting it simmer for 15 minutes. Remove the herbs, stir in the peas, taste and adjust with salt and pepper as desired.
• bake and serve: Drop large dollops of the prepared mashed potatoes on top of the beef gravy then smooth out gently. Bake for 15 minutes then, finish it under the broiler if you want it to be golden brown on top. Let cool for several minutes before serving.

JARED'S SHEPHERD'S PIE

Steps:

• Start a large dutch oven or large pot to boil on high. Add the 2 pounds of potatoes along with the 2 teaspoons salt while the water is still cold. Once it starts to boil, cook til a fork inserted into the largest potato falls off the fork inserted into it, about 15-20 minutes.
• Meanwhile, heat a skillet to medium heat and add lean ground beef, along with onions, Worcestershire and Italian seasoning. Once the meat is no longer pink, add the garlic and cook for another minute until you smell the garlic. Put the meat into a 9X13 pan (which is akin to a brownie pan).
• Don't rinse the skillet, but instead, add the butter and melt it down over medium heat. Add the flour, bouillon, salt and pepper and stir to combine, making a roux. Its important to add the milk in 1/4 cup increments at this time, making sure to stir until it comes back together, to avoid lumping. Once you have added all the milk, you should have the 'cream soup' portion of this recipe. Pour overtop of your meat mixture.
• Once the potatoes are cooked, drain them, then, with the skins on, mash them well. Add the sour cream and Parmesan, along with the salt. Layer the potatoes on top of the creamy meat and then top with cheese.
• Bake in a 375° F oven until the cheese is golden brown and melty, about 20 minutes.
• Serve with veggie of your choice and enjoy.