My mom is the queen of meat stews. This shepherd’s pie is no exception. The filling is a perfect blend of meat and vegetables, simmered together and then baked under a golden brown mashed potato topping—a true comfort meal. My whole family loves this dish. Let’s face it, what toddler doesn’t love mashed potatoes? If you don’t eat red meat, substitute cubed chicken breast or thigh meat or turkey breast or tenderloin (the cooking time remains the same). Since this recipe has a longer walk-away time than most other recipes, take advantage of it and catch up with work or relaxation!
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Add the beef to the hot skillet and brown on all sides, about 5 minutes. Add the flour, oregano, salt, and pepper and stir to coat the beef. Return the vegetables to the skillet and stir in the tomatoes. Bring to a simmer, reduce heat to medium-low, partially cover the pan, and simmer until the beef is cooked through, about 10 minutes.
Meanwhile, place the potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat, bring to a boil, and boil until the potatoes are fork-tender, 8 to 10 minutes. Drain and return the potatoes to the pan. Add the cheese and sour cream and mash until smooth and well combined. Season to taste with salt and pepper. At this point, the potatoes should be slightly thin and easy to spread over the beef mixture. If they’re not, add more sour cream or low-fat milk.
Transfer the beef mixture to a deep dish pie plate or shallow casserole dish. Spoon the mashed potatoes over the top and, using the back of a spoon, make an even layer.
Shepherds pie is made with lamb not beef. That would be a Cottage pie. The clue is in the dish's name!
i didnt know shepards looked after cows
Overall this dish was relatively quick and easy to make (which is what drew me to it for a quick mid-week meal). However, flavor seemed to be a bit lacking once the final product was presented. I used 90% lean ground beef in my version and while after I finished sauteing the vegetables and browning the meat the combo smelled very good, once I topped it with the mashed potatoes and baked it the flavor seemed lost. I love potatoes, but I found the flavor to be rather bland...I didn't pick-up on the cheese at all. And though I strained the ground beef mixture when transferring it to my baking dish, there still seemed to be a great deal of liquid in the final dish. I'd give this one another try though, in the hopes of increasing the seasoning and boosting flavor.
Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?