Shepherd’s Pie

Today on the menu is a Shepherd’s Pie, also known as a Cottage Pie. But, there is a difference between the two- A Shepherd’s Pie is traditionally made out of ground lamb, and a Cottage Pie uses beef. Now, folks fix this is all sorts of way and variations, and I’ve even seen it done with chorizo to make it Mexican style.

So whatever you like to use and whatever mix of ingredients you like- make this to suit your taste!

Cook the Grease Out of the Meat

We’re going to begin with a 10-inch cast iron skillet. Let that skillet warm a bit so the meat doesn’t stick, because you never want to add food to a cold skillet. Once your skillet is warm, add 1 pound of ground beef. A tip here is to get lean meat because you don’t want this dish greasy as it cooks. I prefer a 90 % lean 10% fat blend.

Cook the meat until the grease is cooked out.

As the meat browns, it will produce a little grease. Keep cooking it until the grease cooks out. However, if you have excess grease go ahead and drain that out.

Grate Vegetables and Add to the Meat

After the meat has browned we need to add the veggies. I’m using 2 carrots, 2 stalks of celery and 1 onion. I know Shepherd’s Pie doesn’t traditionally have celery in it, but instead has green peas. Y’all know me, and I don’t like peas so that’s why I’m going with celery, but add you some peas, if you like.

The trick to getting the pie to bind together is shredding the veggies.

Grate the veggies to the meat.

To this we’re going to also add ‘mater paste and beef broth to really enhance the flavors.

Let it cook until the vegetables are good and tender.

You want to let it cook until those vegetables get tender. Do this over medium heat, for about 4 to 5 minutes. Then stir in Worcestershire and red wine. You might want to take a swig of that wine, too, just to make sure it’s still good! Stir in some minced garlic and corn, and we’re about finished on the meat portion.

Making the Topping

The topping should be pretty stiff – if you get it on the spoon, it should stay on it.

The tasty topping for this deal is a creamy parmesan mashed potato. I take 4 Russet potatoes, and boil them down until they are tender. Be sure you drain them well and get off as moisture as you can.

Mix in 2 egg yolks, ⅓ of a cup of cream, garlic powder, parmesan cheese and season to taste. Whip those up until they are smooth.

There is a test for this to make sure you have the right consistency: when you take a scoop of ‘taters and they stay on the spoon, that’s how stiff we need this. If the ‘taters are too runny and fall off the spoon easily, stir in a little cornstarch or flour to stiffen it up a bit.

Bake the Pie

Evenly top the potatoes on to the meat and smooth out. I also like to take a fork and press in slightly to give the top some slight peaks. Then sprinkle with a more of that good parmesan cheese.

Level the topping evenly, so it’s smooth and add more cheese.

Cook this at 400 degrees F, on the middle rack of the oven, for 20 to 25 minutes. You’ll know it’s done when the top is lightly browned and the potatoes set up and create a sponge-like topping.

Heavy Heat On Top

Load heavy on top to let the ‘taters brown and make the crust.

If you are cooking this outside in a Dutch oven, add a heavy amount of coals on top because that’s where we need to do the majority of the cooking. You can go lighter on the bottom with the heat, because it doesn’t need to cook as much.

Check out our video below on cooking tips in a Dutch oven!

Enjoy Shepherd’s pie!

Be sure and let the pie cool off a little before you dig in there. Now it’s time to enjoy this hearty layered dish that is a classic comfort food.

We hope y’all like this, and be sure you share the recipe and the food with your neighbor!

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Shepherd's Pie - Cowboy Kent Rollins

Ingredients

• 4 large russet potatoes peeled
• 1 lb ground beef or meat of your choice
• 2 carrots grated
• 2 celery stalks grated
• 1 onion grated (yellow or white)
• 2 tablespoons tomato paste
• ½ cup beef broth
• 2 tablespoons red wine
• 1 tablespoon Worcestershire sauce
• 1 tablespoon garlic minced
• 1 cup corn
• 2 egg yolks
• ⅓ cup heavy cream
• 2 teaspoons garlic powder
• 1 cup shredded parmesan cheese plus more for topping

Instructions

• Cut the potatoes in even chunks and add to a large pot. Cover with water and bring to a boil until tender. Drain well.
• Meanwhile, brown the meat in a 10-inch cast iron skillet over medium-high heat. Season with Red River Ranch Original (kentrollins.com) or salt and pepper, to taste. Cook until all the moisture evaporates, or drain excess grease, if needed.
• Reduce the heat to medium and stir in the carrots, celery and onion. Stir in the tomato paste and beef broth, until smooth. Cook for about 5 minutes, stirring occasionally.
• Stir in the wine, Worcestershire sauce, garlic and corn. Cook a few minutes, until the dish has warmed through. Set aside.
• Mash and blend the potatoes until smooth. Whisk in the egg yolks, cream and garlic powder. Whisk in the parmesan cheese. Season with Red River Ranch Original or salt and pepper, to taste. Be sure the potatoes are stiff enough to stay on the spoon. If they are too moist, add a little cornstarch or flour to thicken.
• Top the beef mixture with the mashed potatoes. If cooking outside, transfer the meat mixture to a greased 10-inch Dutch oven and top with the potatoes. Smooth the top of the potatoes evenly with a spoon. With a fork, lightly press into the potatoes and pull up to create slight peaks around the top.
• Sprinkle evenly with parmesan cheese.
• Bake in preheated oven at 400 degrees F on the middle rack for about 20 to 25 minutes or until the top is lightly browned and the potatoes set up and form a sponge-like crust. Let set for about 5 minutes before serving.