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Shepherd's pie
Sep. 25th, 2020 11:17 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefoxIngredients
2 pounds potatoes (russet are best but any will do), peeled and cut into 1-inch pieces
Salt and pepper
3/4 cup milk
6 tablespoons unsalted butter, divided into 4 and 2
2 carrots, peeled and chopped
1 onion, chopped fine
1 ½ pounds 93 percent lean ground beef, ground lamb, or ground turkey
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
¼ cup glutinous rice flour
1.5 cups chicken broth
2 teaspoons Worcestershire sauce
1 cup frozen peas
Equipment
10-inch cast iron skillet with lid
Large saucepan
Oven
Stove (two burners)
Measuring cups and spoons
Small bowls
Instructions
0) If you don't have a broiler or torch, preheat the oven to 350F.
1) Mise en place. Gather your ingredients and tools. Peel the potatoes and roughly chop them into one-inch pieces. Put them in the saucepan, cover with water, and bring to simmer. (They'll cook for 8–10 minutes while you do other things.) Chop onions and carrots and sprinkle ½ tsp salt over them. Measure out other ingredients. (The Worcestershire, broth, and thyme can all go in one two-cup pitcher together.)
2) Cook the meat and veg. In the cast-iron skillet on the stove, over medium heat, melt 2 Tbsp butter. Cook the onion and carrots until softened, about 5 minutes. Make a space in the middle, put in the tomato paste and garlic, and cook until fragrant, about 1 minute. Add the meat, using a wooden spoon to break up chunks, and cook until just browned.
3) Make the mash. At some point while the meat and veg are cooking, the potatoes will be done. Drain them, return them to the saucepan, and mash them thoroughly with the milk and the remaining 4 Tbsp butter butter. They should be very smooth. Leave the mashed potatoes in the pot for now.
4) Finish the filling. Now the meat and veg should be done. Sprinkle the flour over everything, stir in, and cook for 1 minute. Slowly stir in broth, Worcestershire, and thyme. Scrape up browned bits and smooth out any lumps. Increase heat and simmer for 10 minutes or until the gravy has thickened. Remove from heat and stir in the peas.
5) Top the pie. If you feel fancy, put the mashed potatoes in a pancake batter dispenser, pastry bag, or corner-snipped Ziploc bag and pipe them over the filling, covering it completely. Otherwise, dollop the potatoes over the pie. Smooth them out with a silicone spatula. Draw lines with a fork to make lots of little sticking-up potato bits that will get brown and crispy.
6) Brown the pie.
If baking in an oven: Place in rimmed baking sheet to catch any spills. Bake at 350F for 25 minutes or until top has browned.
If broiling or torching: Carefully broil or torch the top of the pie until it's evenly browned.
7) Serve and store. Let cool 10 minutes before serving. Portion out and eat immediately. Leftovers keep in the fridge for up to five days and can be reheated in the microwave.
Sources:
https://www.americastestkitchen.com/recipes/9886-cast-iron-shepherds-pie
https://www.americastestkitchen.com/recipes/5476-skillet-shepherds-pie
2 pounds potatoes (russet are best but any will do), peeled and cut into 1-inch pieces
Salt and pepper
3/4 cup milk
6 tablespoons unsalted butter, divided into 4 and 2
2 carrots, peeled and chopped
1 onion, chopped fine
1 ½ pounds 93 percent lean ground beef, ground lamb, or ground turkey
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
¼ cup glutinous rice flour
1.5 cups chicken broth
2 teaspoons Worcestershire sauce
1 cup frozen peas
Equipment
10-inch cast iron skillet with lid
Large saucepan
Oven
Stove (two burners)
Measuring cups and spoons
Small bowls
Instructions
0) If you don't have a broiler or torch, preheat the oven to 350F.
1) Mise en place. Gather your ingredients and tools. Peel the potatoes and roughly chop them into one-inch pieces. Put them in the saucepan, cover with water, and bring to simmer. (They'll cook for 8–10 minutes while you do other things.) Chop onions and carrots and sprinkle ½ tsp salt over them. Measure out other ingredients. (The Worcestershire, broth, and thyme can all go in one two-cup pitcher together.)
2) Cook the meat and veg. In the cast-iron skillet on the stove, over medium heat, melt 2 Tbsp butter. Cook the onion and carrots until softened, about 5 minutes. Make a space in the middle, put in the tomato paste and garlic, and cook until fragrant, about 1 minute. Add the meat, using a wooden spoon to break up chunks, and cook until just browned.
3) Make the mash. At some point while the meat and veg are cooking, the potatoes will be done. Drain them, return them to the saucepan, and mash them thoroughly with the milk and the remaining 4 Tbsp butter butter. They should be very smooth. Leave the mashed potatoes in the pot for now.
4) Finish the filling. Now the meat and veg should be done. Sprinkle the flour over everything, stir in, and cook for 1 minute. Slowly stir in broth, Worcestershire, and thyme. Scrape up browned bits and smooth out any lumps. Increase heat and simmer for 10 minutes or until the gravy has thickened. Remove from heat and stir in the peas.
5) Top the pie. If you feel fancy, put the mashed potatoes in a pancake batter dispenser, pastry bag, or corner-snipped Ziploc bag and pipe them over the filling, covering it completely. Otherwise, dollop the potatoes over the pie. Smooth them out with a silicone spatula. Draw lines with a fork to make lots of little sticking-up potato bits that will get brown and crispy.
6) Brown the pie.
If baking in an oven: Place in rimmed baking sheet to catch any spills. Bake at 350F for 25 minutes or until top has browned.
If broiling or torching: Carefully broil or torch the top of the pie until it's evenly browned.
7) Serve and store. Let cool 10 minutes before serving. Portion out and eat immediately. Leftovers keep in the fridge for up to five days and can be reheated in the microwave.
Sources:
https://www.americastestkitchen.com/recipes/9886-cast-iron-shepherds-pie
https://www.americastestkitchen.com/recipes/5476-skillet-shepherds-pie
