shepherd’s pie

various dates

This is a classic Belgian / French recipe (Hachis Parmentier) worth trying. It is very easy to make and quite good. It consists of 3 layers: (ground) meat, something vegetable and mashed potatoes on top. I used leeks with béchamel sauce, but you can use almost anything for that second layer, even fruit. It doesn’t have to be complicated, but feel free to experiment to find an agreeable combination.

a. shepherd’s pie with pre-cooked ingredients

2014-05-23

Shepherd's pie isn't really a pie in the sense of pie with a crust. It is a layered stew, a casserole that is baked in the oven. What you get on your plate is a mish-mash of everything you put in it, like with any other 1-skillet stew. The ingredients don't have to be pre-cooked, but that sure reduces the baking time.

INGREDIENTS

This is what you need for 6-8 servings:

1 lb. ground beef or shredded chicken
2 medium onions, chopped small
4 ft. leek whites, cleaned, sliced in rounds
6 medium potatoes, peeled
½ cup of breadcrumbs
1 cup grated melting cheese
2 cups béchamel sauce
oil, flour, milk
1 egg
nutmeg
S&P

Pic1: shepherd's pie, served

Directions

Pic2: before cooking
Pic3: after cooking

Layer 1:

Brown the onions in 1 tbsp. of butter.
Add the meat and sauté for 10 minutes while stirring frequently.
Add S&P to taste.
Transfer the meat to an ovenproof bowl.

Layer 2:

Sauté the leeks about 10 minutes until they start softening. S&P to taste.
Drain and reserve.
In a small saucepan, melt the remaining butter. Whisk in the flour.
Before the flour starts browning, whisk in the leek juices and the milk little by little while stirring continuously. ( = béchamel sauce)
Heat and whisk until thickened.
Add the leek and mix thoroughly.
Transfer to the oven bowl.

Layer 3:

Add S&P to taste. Boil and mash the potatoes.
Optional but highly recommended:
- Add some milk, nutmeg and stir in an egg.
Spread the mash potatoes on top of the leek.
Sprinkle the breadcrumbs and grated cheese on top.

Bake:

Bake at 350 ºF for 30 minutes until golden and crusty on top and the content is bubbling.
Serve immediately.

b. leek shepherd's pie

2019-12-16

Almost identical as the above recipe, but on a smaller scale.
This one barely filled a shallow pie dish with a crescent dough crust on the bottom and optional on top as well.

2019-12-16

Pic4: layer 1: crescent or puff pastry dough, cooked ground meat
Pic5: layer 2: cooked leek whites, no bechamel
Pic6: layer 3: mashed potatoes

Pic7: add cheese
Pic8 bake
Pic9: baked

c. shepherd's pie with raw ingredients

2018-02-08

This shepherd's pie is just about the opposite of one above. This one uses raw ingredients instead of pre-cooked, minced meat instead of ground, mixed frozen vegetables instead of cooked leeks, and scalloped potatoes instead of mashed. The outcome and presentation are different, yet also very satisfying.

INGREDIENTS

This is what you need for 6-8 servings:

1 lb. tender roast, minced
4-6 potatoes, diced
1 lb. vegetable mix
here broccoli & carrots
3-4 cups Mornay sauce
= béchamel with egg and cheese
1 cup breadcrumbs
1 cup mild melting cheese, grated or chopped
S&P

Pic10: shepherd's pie

Directions

Pic11: raw meat, frozen vegetables
Pi12: scalloped potatoes

Whisk in a lightly-beaten egg while making the Mornay Sauce.
Be sure to make enough sauce to fill the bowl without any air gaps, or the potatoes will burn instead of stew. Use a spoon to move the food to let the air gaps fill with sauce.
While I had the sauce simmering, I added the potatoes to partially cook them already.

Pic13: before cooking, needs a bit more sauce to fill the holes below
Pic14: after cooking

Load an oven-proof dish with the raw ingredients.
1st layer = meat, 2nd = the vegetables, 3rd = the sauced scalloped potatoes.
Add breadcrumbs and grated melting cheese on top.
Bake at 350 ºF for 60 minutes.
Serve and enjoy.

D. double shepherd's pie

2020-03-14

Two different shepherd's pies at once, identical except for the vegetable layers. And those vegetables make them very different dishes. Good thing that this can be frozen after it has been cooked or we'd be eating this for weeks.

And I learned something new.

Don't bake mashed potatoes made with potato flakes unless you make them with less than half the recommended amount of liquid. They turn liquid.
If you use raw meat, mince or shave it. Do not use eggs like you would for meatballs. Raw ground with eggs will not remain loose, but will clog together and make a solid cake. That does not happen with minced meat.