What better way to celebrate St. Patrick’s Day, than with a meaty Shepherd’s Pie.
By tradition, a Shepherd’s Pie is made with lamb or mutton. I’ve noticed that a lot of recipes call for the use of ground beef as an alternative to the latter. I personally choose to use shredded braised beef when making Shepard ‘s pie. There’s just something about stew beef and tender vegetables, slow cooked in a rich broth, that makes my mouth water. But the true magic happens when you top that deliciousness with creamy buttered mashed potatoes, and a sprinkle of Parmesan cheese. Yum!!!
The only downfall to this recipe is the tantalizing smell while cooking. It may just starve you to death while you wait. I will admit, I may have nibbled a bit while shredding the beef. (Sorry hungry family, waiting for dinner in the other room.)
The first step to making this tasty meat pie, is lightly coating your stew beef with a dusting of flour. On your stovetop, add oil to a Dutch Oven, and fry beef until browned, but not cooked completely.
Next, set your beef aside, add some butter to the pot, and sauté your carrots and onion until tender. This step also helps get all that delicious flavor from the bottom of your pot, that browning the beef left behind. Add minced garlic and cook an additional minute.
When the veggies are done, add the beef back to the pot and pour in the consommé, celery salt, Worcestershire sauce and water. Top with a lid and place in the oven to bake.
The peas will be added once the meat has cooked for around two hours.
At this point you will need to start boiling your potatoes.
After the meat has completed braising and is fork tender. Remove it from the oven, and shred with a fork.
Pour beef, gravy, and veggies into a 9×13 casserole dish and top with mashed potatoes and Parmesan cheese.
Bake shepherds pie until potatoes start to brown. Garnish with chives.
This recipe is super tasty and full of flavor! I hope you enjoy it as much as we do.
- Braised Beef:
- 2 pounds stew beef
- 1 can Campbell's beef consommé
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 medium onion, diced
- 1 cup baby carrots, peeled and cut in
- 1 cup frozen peas
- ½ tsp celery salt
- 1 cup flour
- 3 tablespoons oil
- 2 tablespoons salted butter
- 1 cup water
- Salt and pepper
- Mashed Potatoes:
- 5 medium sized russet potatoes, peeled and thick sliced
- 1 stick butter
- 1 teaspoon salt
- ½ cup grated Parmesan cheese
- Chives for garnish
- Braised Beef:
- Preheat oven to 325 degrees
- Lightly coat stew beef with a dusting of flour. Salt and pepper
- Place 2 tablespoons of cooking oil in a Dutch Oven. Allow oil to reach medium high heat. Place half the stew beef in Dutch Oven. Brown both sides of beef, turning over once, frying approximately six to eight minutes total.
- Once beef is browned, remove from pot. Add another tablespoon of oil to Dutch Oven and add remaining beef. Fry until browned on both sides. Remove from pot.
- Add butter to the pot and sauté your carrots and onion until tender. Add garlic and sauté for one additional minute
- When the veggies are done, add the beef back to the pot and pour in the consommé, Worcestershire sauce, celery salt and water
- Cover with lid and place into preheated oven. Bake for 2 hours
- Remove Dutch Oven from oven and add frozen peas. Stir mixture.
- Place back in oven and bake for an additional 30 minutes
- Mashed Potatoes:
- Put peeled, sliced potatoes, in a pot. Cover them completely with cold water, and place on stovetop. Boil potatoes until tender, approximately 20 to 25 minutes. Drain potatoes and add back to pot. Add salt and butter and mash either by hand or with a mixer
- After the meat has completed braising and fork tender, remove it from the oven and shred with a fork and add back to gravy
- Pour beef, gravy, and veggies into a 9x13 casserole dish and top with mashed potatoes, spreading evenly over the braised beef
- Sprinkle Parmesan cheese on top potatoes
- Bake shepherds pie at 375 degrees, or until potatoes start to brown
- Remove from oven and garnish with chives