I have never made a Sheppard’s pie before. Mostly because I hate them. I have always hated them, ever since I was little. I hated them so much that even the childhood cure all of covering it with ketchup couldn’t make it edible for me. The Kid and Hubs enjoy them, so really the only time they had them is when I would purchase frozen ones and let them eat it while I was away.
But now, that has all changed. Thanks to Chef Andree of C’est Bon Cooking - I now have a Sheppard’s pie I can actually enjoy. I was picking her brain the other day about a one pot dinner that I could bring over to my in-laws. Long story short, I invited them for dinner but then sold my dining room table shortly there after with no replacement, so we ate at their house. She suggested a take on a recipe by Dorie Greenspan. A bit of tweaking to bring it down to my level, and BOOM – the best I’ve ever known.
This is a multi-step recipe, which takes a little time and is pretty un-common for me. But each of the steps is super easy so I’m sure you can see why I was still able to come through on it!
It tastes about a million times better than this photo would lead you to believe.
1 beef roast of your choosing
4 cups of broth
2 medium red onions, sliced
1 TBSP dried Thyme
1 TBSP tomato paste
1 cup sliced mushrooms
1/2 cup red wine
1 cup frozen peas
6 medium washed potatoes
1 nob of butter
splash of milk
1/2 cup grated old cheddar cheese
1/4 mayo or sour cream or plain yogurt
1/2 TBSP garlic powder
A day or two before you plan to make your Sheppard pie… or really early that day, add the roast, broth and onions to a slow cooker. Cook on high for 4-6 hours until the meat falls apart. Allow to cool to the touch and shred by hand. Do not throw away the broth! When meat is shredded, add to the bottom of a 13×9 casserole dish.
On medium heat add the broth that the roast cooked in with the onions to a small sauce pot. Add bay leaf, thyme, tomato paste, mushrooms and red wine. Season to taste with salt and pepper. Allow to come to a simmer and reduce down to the consistency of gravy. When finished reducing, pour over meat. Followed by the cup of frozen peas.
In a large microwaveable dish add half the potatoes and half a lemon. Cover with cling wrap – two layers, so that it is totally covered. Microwave for 10 minutes until potatoes are very tender. Discard lemon and any juice on the bottom of the bowl and transfer cooked potatoes to another large bowl. Repeat with remaining potatoes and lemon.
To the potatoes add butter, milk, cheese, mayo and garlic powder. Mash together. Spread over the top of the meat mixture.
Now bake the whole concoction at 400 degrees until the gravy is bubbling and the potatoes have a golden brown crust on top, or until heated through if you just can’t wait that long! Serve with a nice green salad.