shepard's
pie
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2.5lbs Yukon gold potatoes
1/2lb carrots
1/2 of a large yellow onion
4 garlic cloves
2tbsp olive oil
TT kosher salt
TT freshly ground black pepper
1/2tbsp dried marjoram
1/2tbsp dried thyme leaves
1/2tbsp dried oregano
1/2tbsp dried rosemary
3/4lb grounf beef
3/4lb ground lamb
2tbsp tomato paste
2tbsp AP flour
1c beef broth
1tsp worcestershire
4oz unsalted butter
1/2tsp nutmeg
1/4c - 1/2c heavy whipping cream
ingredients
yield: 6 servings
cook time: 45 minutes
course: main
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a classic English homestyle dish of ground beef and lamb with rich, creamy potatoes
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1.Prep the potatoes: Peel and cube the potatoes, then place them in a large pot of salted cold water. Set the pot over high heat and bring to a boil. Cook until the potatoes are fork-tender, about 20 minutes.
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2. Cook the vegetables: While the potatoes boil, small-dice the carrots and onions, and mince the garlic. Heat olive oil in a large skillet over medium heat. Add the carrots, onions, and garlic, and sauté until the carrots are soft and the onions are translucent.
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3. Add the meat and build the gravy: Add the ground beef, dried herbs, and a generous pinch of salt and pepper to the skillet. Break up the meat with a spatula and cook, stirring occasionally, until no longer pink. Stir in the tomato paste and flour, and cook for 1 minute more to eliminate the raw flour taste. Add the broth and Worcestershire sauce, stirring until a thick gravy forms. Taste and adjust seasoning as needed.
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4. Transfer to a baking dish: Spoon the meat mixture into a 2-quart baking dish, pressing it down into an even, compact layer.
5. Mash the potatoes: Once the potatoes are tender, drain well. Add half the butter and ¼ cup of cream to the hot potatoes and mash using a ricer or potato masher. Fold in the nutmeg, along with the remaining butter and cream a bit at a time until your desired texture is reached. Season with salt to taste.
6. Assemble and finish: Carefully spread the mashed potatoes over the meat mixture, smoothing them into an even layer. To serve immediately: Place under a high broiler for a few minutes to lightly brown the top. To reheat: Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
process
I’m anticipating fall and cooler weather with this one—braised beef is top-tier comfort food. This recipe takes some time, but it’s simple, intuitive, and absolutely worth the wait. It’s a staple dish built on technique, and once you get the hang of it, you’ll have the confidence to make it your own. Chuck is the easiest and most affordable cut for this recipe, though I think short ribs are the most delicious. With a few tweaks, this same method works beautifully for pulled pork, brisket, lamb, or even chicken.
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The most important step is the sear. That crust you form holds much of the deep flavor, so take your time. Make sure your pot is hot before adding the meat, and work in batches to avoid crowding. Don’t touch the meat until it’s ready to flip, and season generously. When it’s time to add vegetables, deglaze with a splash of water to release all that flavor from the bottom of the pot.
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Braising is one of my favorite techniques because it’s nearly impossible to overcook—unless your liquid evaporates. To prevent that, use a pot with a tight-fitting lid. If yours isn’t, cover it with foil before putting the lid on. Still unsure? Check halfway through cooking. If the liquid looks low, top it off, add the foil, and return it to the oven.
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The braising liquid itself is just as important, so this is a great moment to splurge on high-quality broth or make your own. I used my homemade bone broth and it turned out great. For wine, go with something that complements the beef—tannin-rich and full-bodied like Cabernet Sauvignon or Merlot—but ultimately, use a wine you’d enjoy drinking.
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Thanks for reading! I hope you try this one, make it your own, and enjoy the process as much as the result.