Shepherd’s pie
The other day, I happened to be shopping for groceries and found a lovely bag of fresh peas. I hardly ever see them in the store, so I snatched them up, of course. Fresh peas are a phenomenon unto themselves with no resemblance to the little grayish offerings you find in a can.
Thus inspired, I immediately turned my attention to a creating my version of a classic comfort dish: Shepherd’s Pie.
Shepherd’s Pie is not really pie, as it does not have a pastry crust. Really, it is more a rich and savory casserole, which even in its most basic version contains cooked ground meat and onions topped with mashed potatoes. After a turn in the oven, the potatoes get crispy and brown, creating a top “crust.” This versatile dish has been around for centuries.
In 18th-century Europe, with no refrigeration available, the safest way to store meat was by cooking it. Originally called “cottage pie,” cooks created this humble dish from an economic and practical necessity to use up the leftover cooked meat and vegetables.
The name “shepherd’s pie” was introduced in the mid-19th century, when the preferred meat was ground lamb. Over time, though, the names became interchangeable, and the meat used in Shepherd’s Pie varied greatly, depending on taste and cultural preference.
At one time, a vegetarian version used stewed lentils in place of the meat. That was called “Shepherdess Pie!” Today, we make Shepherd’s Pie with ground beef, ground lamb, ground turkey, or a combination. We spice it up or keep it simple. We add our favorite vegetables or none at all. This easily varied recipe calls out for our personal improvisations.
At its heart, Shepherd’s Pie is simply a one-pot wonder, and, it goes without saying, also one of the ultimate comfort foods. No wonder it is still so popular.
I like using a deep cast iron skillet because it holds its heat so well. The filling stays hot from cooking on top of the stove, and stays hot in the oven while the mashed potatoes heat up and brown. Using a one-pan approach is quicker, too. The whole pie is ready from start to finish in under an hour. And you have fewer dishes to clean!
For my Shepherd’s Pie filling, I sautéed onions, garlic and celery with carrots in my trusty large cast iron skillet. For this article, and because it is my husband’s favorite, I made a Beef Shepherd’s
Pie. I browned the ground beef together with the vegetables, which also continued to cook them further. Once everything was cooked and tender, I added the seasonings and savories, such as thyme and rosemary.
I saved the peas for last to retain their beautiful color and shape by not overcooking. I tossed them into the mixture with the parsley, cooking for only a few additional moments. The filling was now complete.
For convenience sake, and because I wanted to place the Shepherd’s Pie in the oven as soon as I had it ready, I made the mashed potatoes ahead. I like to boost them with some freshly grated aged white cheddar, both for the tangy flavor and to help them brown later. But everyone has their favorite mashed potato recipe, and any good one will do. Feel free to use yours. Your family may prefer it to any other.
I spooned dollops of the mashed potatoes directly on top of the cooked filling in the cast iron pan. After evenly smoothing them out, I used the tines of a fork to draw ridges. Not only does this decorate the top, but it provides more surface area for browning. I placed that filled-to-the-brim cast iron pan in the oven to brown for 30 minutes. And then — YUM!
You can see why it is called a pie when it comes out of the oven. The potatoes are crusty and brown, the filling is bubbly, and the aroma lets you know you are about to taste something special.
By the way, Shepherd’s Pie is a convenient dish you can make ahead. If you want to start a few hours earlier, either assemble it, covering it with foil, or wait to assemble before baking. (For a shortcut, when ready to place it in the oven, simply heat up the pan on top of the stove for a few minutes to warm up the filling.)
You can also freeze the uncooked casserole to heat up later. Just turn the oven temperature to 350 degrees and allow 45 minutes to an hour to bake the frozen Shepherd’s Pie properly. You can even try freezing individual portions to pull out of the freezer when needed. Dinner is served.
Fancy or plain, Shepherd’s Pie is satisfying, economical, nutritious and delicious. I hope you enjoy making it. And I also hope that you do add your own twists, if you feel adventurous. Green chile, anyone? You can make a