An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Serve this ina garten shepherd’s pie with Spinach Strawberry Salad, Asparagus Soup, Stuffed Mushrooms or oven baked zucchini.
Jump to Recipe Print Recipe
Ina Garten Shepherd’s Pie Ingredients
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 lb cremini mushrooms, quartered
2 cloves garlic, minced
1 tbsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1 lb ground beef
1/4 cup canned low-sodium beef broth
1/2 tsp Worcestershire sauce
4 cups Mashed Potatoes (recipe below)
1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
1 1/2 lbs russet potatoes, peeled and quartered
2 tsp kosher salt
3/4 cup whole milk
6 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
Season: Add salt and pepper to taste.
What To Serve With Shepherd’s Pie
Shepherd’s Pie is a hearty and fulfilling dish on its own, but it pairs wonderfully with simple sides like a green salad, steamed vegetables, or crusty bread. For a more traditional touch, consider serving it with peas and carrots.
How To Store Shepherd’s Pie
In The Fridge:
After allowing the Shepherd’s Pie to cool down to room temperature, transfer it to an airtight container. Store it in the fridge for up to 3-4 days for best quality.
To freeze Shepherd’s Pie, first let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Shepherd’s Pie
To reheat Shepherd’s Pie from the fridge, preheat your oven to 350°F and bake for about 20-25 minutes or until heated through. If reheating from the freezer, it’s best to thaw it in the fridge overnight and then follow the same reheating instructions. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes.
An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Try to serve your Shepherd’s Pie with a green salad, steamed vegetables, crusty bread, and peas and carrots.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
The easiest way to thicken shepherd's pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy.
Most workers ate their meat, potatoes and corn separately but workers of mainly Asian origins, combined their rations to create shepherd's pie, a more communal dish. The French-Canadian railway workers liked this new concoction, adopted the dish, and called it “pâté chinois”, which loosely translates to Chinese pie.
The only significant and steady difference between shepherd's pie and cottage pie is the type of meat used. Shepherd's pie traditionally features ground lamb; cottage pie recipes call for ground beef.
If it is made with mutton or lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep) and has a topping of mashed potato, patterned to represent sheep's fleece.
A good shepherd's – or indeed cottage – pie, needs a solid, but fluffy top: too much milk or butter, and you'll end up with a sloppy puree instead. Make sure you steam the potatoes dry before mashing, and season generously; I like Bareham and Hopkinson's nutmeg as well as the usual salt and pepper.
"Shepherd's Pie is one the most traditional Irish dishes I know of," she said. Culhane said the meal became popular in Ireland for a simple reason: It's easy to make, it makes a lot and it's cheap. Although there are many variations, most Shepherd's Pies are made with ground meat, potatoes, carrots, peas and onions.
The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.
Many people believe that the peasant housewives invented the pie as an easy way to repackage leftovers from their Sunday roast. The Shepherd Pie is thought to originate from Ireland and the northern parts of England.
It's called cottage pie in the U.K. because they use beef and in Ireland since the shepherds tend sheep, it's shepherd's pie. No doubt, the English put out an excellent cottage pie, but in Ireland it used to be a delicacy since the Irish couldn't afford beef they repurposed any unused veggies and meat.
The two English terms have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef.
shepherd's pie, dish of British Isles origin that makes use of vegetables and chopped meat cooked in a casserole topped with or surrounded by mashed potatoes.
Residual moisture from the potatoes will drip into the beef below as it cooks, and too much of it will cause the potatoes to eventually sink. Aside from ridding your potatoes of excess moisture before you mash them, it also helps to cool the beef down, BBC Good Food shares.
Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.
Why is my shepherd's pie runny? Generally, this is caused by using too much stock. If you follow this recipe's measurements you'll have the right amount but don't forget to reduce the meat filling long enough so it's not runny.
Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.
Thicken the Filling – Stir in salt, pepper, and flour.Add beef stock and Worcestershire sauce.Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
