So
what exactly is a Shepherd’s Pie and how is it different from a
Cottage Pie? I wasn’t sure of that answer so I did some research,
here is what I found. Basically a Shepherd’s Pie has two main
components a layer of minced meat topped with mashed potatoes and
baked. Most of the time the meat has a gravy and some vegetables with
it. Often times those vegetables seem to be carrots and/or peas. It
is also very common to have some shredded cheese on top of the
potatoes. As for the difference between a Cottage pie and a
Shepherd’s Pie it comes down to the meat used in the filling. To
really be a Shepherd’s Pie the filling should be lamb/mutton. So
technically speaking this is a Cottage Pie but for most people the
terms are interchangeable and no matter what the filling is based on
if it is has the meat (or a substitute), gravy, veggies and is topped
with mashed potatoes and baked it is a Shepherd’s Pie.
That
was probably more than anyone needed to know about the subject but if
you are still with me thank you. Now onto the recipe for today.
I
love a good Shepherd’ s Pie especially with the cooler weather we
are getting now. And although I have some recipes I love that take
both beef and lamb I think I like this meat-less version better than
any of the others. There is something about the combination that
makes it a very pleasing dish. It is very filling but not to the
point you feel stuffed. You still feel pretty good about yourself
after eating it even if you overindulge a bit.
This
version is vegetarian if you wish and could also be make to be vegan
if desired with a just a few simple substitution. You could also go
with an almost vegetarian version. I’ll talk about that in a
moment.
As
for dishes to bake in I love cooking mine is my two 1 ½ cup
casserole dishes. That way each serving is in it’s own casserole
dish making plating so much easier. Also if both aren’t going to be
eaten right away it is easy to store and reheat later. This could
also be baked off in a 3 cup casserole dish or you could leave it in
the skillet you make the filling in and just pop the mashed potatoes
on top and bake it that way providing your skillet is oven safe.
So
lets talk about the ingredients and the steps involved in making
this.
We
need to start by cooking the potatoes for the mashed potatoes since
they will take a while. You can use whatever type of potato you like
to use for mashed potatoes. I have some large russets on hand since
that is what I am using for the Cook the Cookbook project so I used a
couple of those. That gave me slightly more potatoes than I needed
but just one wouldn’t have been enough. Simply peel the potatoes
and cut them up. The size you cut the potatoes and veggies will
determine how long they cook.
Now
onto the prepping the rest of the ingredients. Clean and cut the
mushrooms in quarters and set aside.
Peel
and dice the carrots and the onion and set aside.
While
those potatoes are cooking we are going to create the filling. Start
by cooking the cut up mushrooms in some olive oil in a large skillet.
You want to get them browned in this first step.
Then
we’ll add the carrots and onion and cook them until tender.
The
sauce is created in the pan with all the veggies. Butter will add the
needed fat to create the roux as well as add flavor. Once melted we
will add the flour and seasonings to finish that roux.
To
help round out the flavor we are now adding some tomato paste. We
only need a small amount (1 ½ ounces) You could use the tomato paste
from a tube or for a more economical solution do what I do. I buy the
tomato paste in a can at the store and divide it up into 1 ½ ounce
portions in small covered containers. I then bag the containers up
and freeze them. It just take a short time for the tomato paste to
thaw out and it is a lot cheaper than those tubes and still no waste.
The tomato paste will be added to the roux in the pan to help develop
the flavor.
Once
the tomato paste is incorporated add the broth and stir to combine.
For broth my favorite is a mushroom broth, but it can be a bit hard
to find but is easy to make and freeze. You could also use a
vegetable broth or even a beef broth if you are not concerned about
being totally vegetarian.
Bring
the pan to a boil then reduce the heat and simmer until the sauce
thickens. At this point taste the sauce and season as desired.
Depending on the salt level of the broth you are using may or may not
need any more salt and/or pepper. If your potatoes are not cooked put
the pan off heat with a lid on to keep it warm.
Once
your potatoes are cooked drain them well. And make mashed potatoes by
adding the 2 Tablespoons of butter to the hot potatoes and start
mashing. Add half the shredded cheese (¼ cup) and start adding the
milk a little at a time. Mash adding the milk as needed to get the
texture you desire. Taste and adjust add salt and/or pepper as
needed.
Spread
the mashed potatoes over the filling in the casserole dishes almost
to the edges of the dishes. Use a fork to flatten the potatoes some
and sprinkle with the remaining cheese. I do highly recommend putting
whatever casserole dish you bake these in on a sheet pan in case they
bubble over a bit.
Then
all that is left is to bake the casserole dishes of yumminess to get
everything hot and to help the flavors to come together even more.
Since
the casserole dishes are hot when they come out of the oven I usually
fold a paper towel into 4 layers just a tiny bit larger than the size
of the base of the casserole dish and put it on my plates before I
add the hot dish. I’m not sure it’s absolutely necessary but I
feel better about doing that than putting that hot casserole dish
directly on my plate.
You
can find a downloadable/printable version of this recipe here.
Mushroom
Shepherd’s Pie
For
the mashed potatoes
1
pound potatoes
¼
cup milk
2
Tablespoons butter
½
cup shredded cheddar cheese
salt
and pepper to taste
For
the filling
8
ounces whole mushrooms
olive
oil
2
medium carrots
1
onion
1
Tablespoon butter
1
teaspoon garlic powder
1
teaspoon dried thyme leaves
1
Tablespoon flour
1
½ ounces tomato paste
¾
cup stock (mushroom or vegetable are best, beef would also work)
Prep the potatoes by peeling and dicing them. Then put them into a
small saucepan of salted water to cover. Bring to a boil turn reduce
the heat to a simmer and cook until they can easily be mashed. This
could take from 10 to 20 minutes depending on how large/small you
dice them.
Now
onto the prepping the rest of the ingredients. Clean and cut the
mushrooms in quarters and set aside. Peel and dice the carrots and
the onion and set aside.
In
a large skillet heat some olive oil over medium heat and add the
mushrooms and sprinkle with a bit of salt.
Cook them stirring
occasionally until they are browned. This will take about 10 minutes.
Add
the carrots and onion and a bit more olive oil if the pan is dry.
Sprinkle just a bit more salt and cook. Stirring occasionally until
the carrots are tender about 5 to 10 minutes (again the size you cut
the pieces will determine the cook time)
Add
1 Tablespoon of the butter and allow to melt.
Now
add the flour, thyme and garlic powder, stir to combine and cook for
about 30 seconds to a minute.
Add
the tomato paste and stir to combine.
Once
the tomato paste is incorporated add the broth and stir to combine.
Bring
the pan to a boil then reduce the heat and simmer until the sauce
thickens about 5 minutes. At this point taste the sauce and season
as desired. Depending on the salt level of the broth you are using
may or may not need any more salt and/or pepper. If your potatoes are
not cooked put the pan off heat with a lid on to keep it warm.
Once
your potatoes are cooked drain them well.
Add
the 2 Tablespoons of butter and start mashing. Add half the shredded
cheese (¼ cup) and start adding the milk a little at a time. Mash
adding the milk as needed to get the texture you desire. Taste and
adjust add salt and/or pepper as needed.
Divide
the filling evenly between two individual casserole dishes (about 1 ½
cups each)
Spread
the mashed potatoes over the filling in the casserole dishes almost
to the
edges of the dishes. Use a fork to flatten the potatoes some
and sprinkle with the remaining cheese. I do highly recommend putting
whatever casserole dish you bake these in on a sheet pan in case they
bubble over a bit.
Bake
at 350° F for about 20
minutes to heat through and melt the cheese.
Serve
and enjoy.
Makes
2 generous servings.
