An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Serve this ina garten shepherd’s pie with Spinach Strawberry Salad, Asparagus Soup, Stuffed Mushrooms or oven baked zucchini.
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Ina Garten Shepherd’s Pie Ingredients
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 lb cremini mushrooms, quartered
2 cloves garlic, minced
1 tbsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1 lb ground beef
1/4 cup canned low-sodium beef broth
1/2 tsp Worcestershire sauce
4 cups Mashed Potatoes (recipe below)
1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
1 1/2 lbs russet potatoes, peeled and quartered
2 tsp kosher salt
3/4 cup whole milk
6 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
Season: Add salt and pepper to taste.
What To Serve With Shepherd’s Pie
Shepherd’s Pie is a hearty and fulfilling dish on its own, but it pairs wonderfully with simple sides like a green salad, steamed vegetables, or crusty bread. For a more traditional touch, consider serving it with peas and carrots.
How To Store Shepherd’s Pie
In The Fridge:
After allowing the Shepherd’s Pie to cool down to room temperature, transfer it to an airtight container. Store it in the fridge for up to 3-4 days for best quality.
To freeze Shepherd’s Pie, first let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Shepherd’s Pie
To reheat Shepherd’s Pie from the fridge, preheat your oven to 350°F and bake for about 20-25 minutes or until heated through. If reheating from the freezer, it’s best to thaw it in the fridge overnight and then follow the same reheating instructions. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes.
An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Try to serve your Shepherd’s Pie with a green salad, steamed vegetables, crusty bread, and peas and carrots.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.
Most workers ate their meat, potatoes and corn separately but workers of mainly Asian origins, combined their rations to create shepherd's pie, a more communal dish. The French-Canadian railway workers liked this new concoction, adopted the dish, and called it “pâté chinois”, which loosely translates to Chinese pie.
The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.
Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.
How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.
To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one.
Classic Shepherd's Pie is a comforting casserole that consists of ground lamb, carrots, and peas simmered with Guinness, Worcestershire sauce, and herbs and topped with a cheesy mashed potato layer that's baked until golden and crisp.
It's called cottage pie in the U.K. because they use beef and in Ireland since the shepherds tend sheep, it's shepherd's pie. No doubt, the English put out an excellent cottage pie, but in Ireland it used to be a delicacy since the Irish couldn't afford beef they repurposed any unused veggies and meat.
Many people believe that the peasant housewives invented the pie as an easy way to repackage leftovers from their Sunday roast. The Shepherd Pie is thought to originate from Ireland and the northern parts of England.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders.
But the truth is a Shepherd's Pie Recipe calls for ground lamb, not ground beef. The beef version of this Irish Classic is called Cottage Pie and has been a favorite in our house since our trip to Ireland a few years ago. But no matter what you call it's true comfort food.
Culhane said the meal became popular in Ireland for a simple reason: It's easy to make, it makes a lot and it's cheap. Although there are many variations, most Shepherd's Pies are made with ground meat, potatoes, carrots, peas and onions.
Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.
The best way to thicken runny apple pie filling before baking it is to add some cornstarch, tapioca starch, or flour to your mix. To fix a runny pie that's already been baked, simply let it cool to see if it will congeal naturally. If not, you can stick it back in the oven for a bit longer.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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