[Shepherd's pie] Perfect supper pie for a chilly evening

Shepherd's pie is meat pie with mashed potato.

It is known that the pie was first made already in 18th century, but the name "shepherd's pie" or "cottage pie" appeared only in 19th century. Originally, it was made to use leftover meat and mashed potato.

(Reference:  The Glutton's Glossary: A Dictionary of Food and Drink Terms.)

Both Remi and Pablo love shepherd's pie. Did I tell you before?

Both my kids are not big fans of meat, except for ground meat and chicken.

As shepherd's pie uses ground meat and mashed potato for its main ingredients,

Remi and Pablo are always eager to eat two servings at dinner, which doesn't happen often.

For Sheperd's pie, you don't need a pie shell.

So~ it's super easy to make your very own sheperd's pie.

This recipe is adapted and customized from Martha Stewart's recipe:

http://www.marthastewart.com/319350/cheddar-topped-shepherds-pie

Here goes the recipe:

Ingredients

2 pounds baking potatoes (about 4),
Coarse salt and ground pepper
1 tablespoon butter
2 carrots, chopped
2 celery stalks, thinly sliced
1 large onion(or 2 medium onions), chopped
1 teaspoon dried thyme
1 teaspoon dried oregano (optional)
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds lean ground beef
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

How to make:

1. Preheat oven to 450 degrees.

2. Place potatoes in a large saucepan, and cover with salted water. Bring to a boil; reduce to a simmer. Cook until potatoes are easily pierced with a skewer(or a fork).

Reserve 1 cup of potato boiled water.

 3. Shred cheese and set aside.

3. Meanwhile, heat oil in a coated skillet or heavy pot over medium-high.
Add carrots, celery, onion, and thyme. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.

4. Add flour and tomato paste; cook, stirring, 1 minute.

5. Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes.

6. Add 1 cup water reserved from potato boiled water ; bring to a boil, and simmer 1 minute. Set beef filling aside.

7. Drain potatoes; return to pan.

8. Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute.

9. Remove pan from heat; add milk and 1 cup cheese. Mash until smooth; season cheddar-potato topping with salt and pepper.

10. Pour beef filling into a 13-by-9-inch baking dish.

11. Spread a thick layer of potato over filling; spread to edges with a spatula.

12. Sprinkle with remaining 1/2 cup cheese.

13. Bake until topping is browned and filling is bubbling rapidly, about 20 minutes

Let stand 5 minutes before serving.

My shepherd's pie was broiled for 1 minute before it came out of the oven.

This will a very filling hearty meal for a winter evening.







 Bon appétit!

Shepherd's pie