Shepherd's Pie

I had lunch with the Lunch Ladies this week!  Summertime provides space in the schedule to do those kinds of things, and the ladies who have worked at Royersford Elementary, (past, present, or substituted), occasionally get together just for fun.  As I’m now a “man of leisure,” I was invited along this time around, and had a blast!  I didn’t realize so many were reading the TADITK blog on a regular basis.  They felt my pain from last week’s post and had numerous remedies for my problem of the strawberry pie that wouldn’t set; everything from strawberry Jell-o to tapioca.  They not only gave me the courage to bear up under the “heat” and stay in the kitchen, but I now have a sure-fire pie crust recipe, along with tried and true tips for making it perfectly.  I can do it!  In the words of Stewart Smalley (Al Franken) on Saturday Night Live:  I’m good enough, I’m smart enough, and dog-gone it, people like me!

I love the Lunch Ladies!

My face is red this week…as red as a strawberry, in fact.  I woke up one morning after making last week’s pie with the realization that although I doubled the recipe, I may not have doubled the cornstarch.  That probably was the cause of “The Pie from Malibu.”  So, as I’ve said several times before:  Stay tuned!

This week’s recipe is another pie...Shepherd’s Pie.  We’ve had sheep now for 16 years, so I’ll consider that enough of a mandate, qualifying me for making it.  (Not that this shepherd's pie has anything to do with sheep.)  I’ll start with a basic version and then give some options that are guaranteed to knock socks off.

Shepherd’s Pie has been around for quite sometime.  It probably all began when potatoes were being introduced to Europeans in the mid-1500’s.  Before it was known as Shepherd’s Pie, it was called Cottage Pie.  In essence, it’s a “pie” made using mashed potatoes as the crust, (either bottom and top, or just covering the top), and with a meat-based filling.  And yes, sometimes mutton was used.  By the way, shepherd’s pie is a specialty of the Lunch Ladies in the Royersford Elementary cafeteria.

BASIC SHEPHERD’S PIE

(click on any picture to enlarge it)

Ingredients:

Approx. 2 to 2.5 lbs. lean ground beef

1 medium onion, finely chopped

3 or 4 fresh white (or other) mushrooms, thickly sliced

1 - 16 oz. package of frozen mixed vegetables (green beans, corn, carrots & peas)

3 to 5 medium potatoes, peeled (or instant mashed potatoes)

butter, milk, salt & pepper

Fresh parsley or dried parsley flakes

1 or 2 cans of beef gravy (Two if your family likes gravy on top of their shepherd’s pie)

Start by putting the peeled potatoes in water and on the stove to boil.  After boiling has started, reduce to medium or medium-high heat until a cake tester or fork easily pierces them.

While the potatoes are cooking, brown the ground beef.  I use an electric frying pan as it’s easy to control the heat, provides a large cooking surface, and is easily cleaned.

As the beef begins to brown, finely chop a medium onion and cut the mushrooms into slices about the width of a pencil.  Add both of these ingredients to the beef and sauté everything until the beef is brown, the onions turn translucent, and the mushrooms start to darken and shrink.

Drain as much of the fat from the beef as you can.  This is another reason to use the electric frying pan.  Turn the pan off and tilt it by placing a cutting board (or two) under one end.  Move the beef to the "high ground."  Fold several thicknesses of paper towel and place them in the lower end of the pan to catch the drippings.  Be careful.  This grease is hot!

After draining, add the mixed vegetables.  I only had an 8 ounce bag for mine, and you can see from the photographs that I could have used more veggies.  Plus, this is a great way to get your kids to eat vegetables.  Allow the vegetables to heat through and determine if more pan drippings need to be drained.  Add some salt and pepper to taste.

At this point, you can add a can of beef gravy to the meat mixture.  I didn’t have any canned gravy, so I made my own using beef broth.  I like doing that anyway, as I can control the thickness of the gravy.  If you buy broth in a waxed carton, you can freeze any portion that you don’t use.

Here’s how to make your own gravy with beef broth:  Heat two cups of broth to a rolling boil.  

Dissolve about 2-3 teaspoons of cornstarch in some water.  While the broth is boiling strongly, add the cornstarch all at once and stir immediately with a spring whisk.  The broth should thicken into gravy instantly.  Reduce the heat.  If you desire thicker gravy try adding another teaspoon of cornstarch dissolved in water after you start the gravy boiling again.  When it’s ready add one cup to the meat mixture, and save the remaining gravy for ladling on top of the shepherd’s pie when it’s served.

Whether you use canned gravy or make your own with beef broth, you probably will not have to add any additional salt; maybe a little pepper.

Preheat your oven to 350°.

Now it’s time to make the mashed potatoes.  You can use one of those wire hand mashers, if you like.  As for me, I have a gadget for that.  It’s called a Foley Food Mill.  

It’s great for making applesauce, but when used for mashed potatoes, there will not be a single lump.  If you like lumpy mashed, don’t use the Foley.  

Basically, the food mill forces the cooked potatoes through a sieve.  After processing the potatoes using the food mill, add butter (about 3-4 Tablespoons), heated milk (about ½ to ¾ cup), and salt and pepper to taste.  Heating the milk helps to keep the potatoes from cooling.  If you’re using instant mashed potatoes, make about 8 servings worth.

Don't turn up your nose to the idea of instant mashed.  They really aren't that bad in a pinch, and can easily be "doctored" with cream or sour cream.

You’re almost at the finish line!  Place the meat mixture in a large casserole or lasagna dish, smoothing it with a spatula.  

Next, layer the mashed potatoes on top for the “crust,” again smoothing them with a spatula.  Sprinkle some fresh chopped parsley or dried parsley flakes on top, and place the “pie” in the oven.  Allow it to bake for about 20-30 minutes.  Everything is already cooked, but it needs to be thoroughly heated.  Also, some like the top of the potatoes to start to brown.  It also helps to allow it to sit for 5-10 minutes before serving.  Serve using the reserved gravy on top.  Leftovers microwave well.

SHEPHERD’S PIE OPTIONS

Now the options for knocking off those socks!

1.  Instead of sautéing onions and mushrooms with the ground beef, consider adding a package of (Lipton’s) Onion Soup Mix.

2.  Instead of frozen mixed vegetables, used fresh carrots, beans, peas, etc., making sure the vegetables are tender before assembling the final pie.  You'll probably want to cook the fresh vegetables separately (especially carrots) before adding them to the browned meat.

3.  Make cheesy mashed potatoes by adding a packet of Knorr’s 4-Cheese Sauce mix and about a ½ cup of milk to your regular mashed potatoes.  The parsley can also be stirred into the mashed potatoes instead of sprinkling it on top.  Or, you can use chopped chives.
4.  Spread shredded cheddar cheese on top of the mashed potatoes 5-10 minutes before you take the "pie" out of the oven.