Shepards Pie
Cold nights call for hot ovens and a proper Shepherd’s Pie. Comfort, layered.
Total Time: 2Hrs 25mins
Serves 8
Ingredients
Mashed Potatoes:
3 1/2 pounds (1.6 kg) russet potatoes (about 4 large), peeled and cut into 1-inch pieces
Kosher salt
6 tablespoons unsalted butter, cubed
Meat Sauce:
1 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons vegetable oil
2 1/2 pounds ground beef or lamb, or some combination (see note)
1 large yellow onion, diced
3 medium carrots, diced
2 ribs celery, diced
2 medium cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 sprigs thyme
1 tablespoon Worcestershire sauce
8 ounces frozen peas
Kosher salt and freshly ground black pepper
Method/ Recipe
Mashed Potatoes
Rinse cubed potatoes under cold water until water runs clear
Place in a large pot, cover with cold water by 2 inches, and salt generously
Bring to a boil, then simmer until fork-tender (10–15 minutes)
Drain and briefly rinse with hot water
Mash potatoes with butter until smooth
Press plastic wrap directly on surface to prevent skin; set aside
Meat Filling
Heat oil in a large Dutch oven over high heat
Brown half the ground meat (6–8 minutes), breaking it up
Add remaining meat and cook until finely broken up (about 3 minutes)
Spoon off excess fat, leaving a few tablespoons
Add onion, carrots, celery, and garlic; cook until slightly softened (4 minutes)
Stir in tomato paste; cook 1 minute
Add red wine and simmer until nearly evaporated
Add chicken stock, thyme, bay leaf, Worcestershire, and Marmite (if using)
Sprinkle flour over mixture and stir to combine
Simmer on low until thickened (about 20 minutes)
Remove thyme and bay leaf
Stir in peas; season with salt and pepper
Assemble & Bake
Preheat oven to 425°F (220°C)
Heat cream until simmering; gently mix into mashed potatoes
Season potatoes with salt and pepper
Spread meat filling into a 9×13 baking dish (no more than halfway full)
Top evenly with mashed potatoes; texture the top with a spatula
Bake until browned and heated through (about 20 minutes)
Broil briefly for extra browning if desired (watch closely)
Rest 15–20 minutes before serving
Slow cooked red sauce and juicy tender meatballs ready for your Sunday suppah.
Total Time: 1Hr 30mins - 2Hrs
Serves 6
Ingredients
Red Sauce
2 28oz cans of whole San Marzano tomatoes
4 cloves of minced garlic
3 tablespoons tomato paste
small pinch of italian seasoning
1 bunch of fresh basil
salt to taste
Meatballs
14 oz white bread
2 cups milk
2 cups finely chopped fresh flat-leaf parsley
1 quart grated sharp pecorino (preferably Locatelli)
2 large eggs
1 tbsp kosher salt
2 tbsp freshly ground black pepper
1 lb ground beef
1 lb ground pork
6 garlic cloves, minced
Extra-virgin olive oil or vegetable oil for frying
Method/ Recipe
Red Sauce
Mince garlic with salt and create paste by crushing with a large chef’s knife
Use an immersion blender to pulse two cans of tomatoes until fully blended
Add olive oil to large pot on medium low heat. Add garlic unitl fragrant, 30 seconds. Add tomato paste and Italian seasoning. Stir for 1 -2 minutes.
Add both cans of tomato to pot. Add half can worth of water to thin sauce slightly. Add bunch of basil.
Cover and let simmer on lowest setting for 1-2 hours. Add salt to taste.
Meatballs
In a large bowl, tear the bread into small pieces, then add enough milk to cover it. Soak until the bread is fully saturated and breaks down, then squeeze out the excess milk. Add the parsley, pecorino, eggs, salt, and pepper to the bread. Add the beef, pork, and garlic and gently combine, being careful not to over mix.
Divide the mixture into 8-9 equal portions. (Each portion should be about 6 ounces.) Roll each portion into a ball.
Heat 1 inch of olive oil in a heavy skillet or cast-iron pan, bringing the oil to 350°F. Add the meatballs in batches, being careful not to overcrowd the pan. Cook until browned on all sides and cooked through.
Add cooked meatballs to sauce. Place sauce in oven on 300 for an additional 45 mins.