An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Serve this ina garten shepherd’s pie with Spinach Strawberry Salad, Asparagus Soup, Stuffed Mushrooms or oven baked zucchini.
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Ina Garten Shepherd’s Pie Ingredients
2 tbsp extra-virgin olive oil
3 tbsp unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 lb cremini mushrooms, quartered
2 cloves garlic, minced
1 tbsp kosher salt
3/4 tsp dried oregano
3 tbsp tomato paste
1 lb ground beef
1/4 cup canned low-sodium beef broth
1/2 tsp Worcestershire sauce
4 cups Mashed Potatoes (recipe below)
1/4 cup grated Parmesan (optional)
Mashed Potatoes Ingredients
1 1/2 lbs russet potatoes, peeled and quartered
2 tsp kosher salt
3/4 cup whole milk
6 tbsp unsalted butter
2 tbsp chopped fresh flat-leaf parsley
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
Season: Add salt and pepper to taste.
What To Serve With Shepherd’s Pie
Shepherd’s Pie is a hearty and fulfilling dish on its own, but it pairs wonderfully with simple sides like a green salad, steamed vegetables, or crusty bread. For a more traditional touch, consider serving it with peas and carrots.
How To Store Shepherd’s Pie
In The Fridge:
After allowing the Shepherd’s Pie to cool down to room temperature, transfer it to an airtight container. Store it in the fridge for up to 3-4 days for best quality.
To freeze Shepherd’s Pie, first let it cool completely. Then, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
How To Reheat Shepherd’s Pie
To reheat Shepherd’s Pie from the fridge, preheat your oven to 350°F and bake for about 20-25 minutes or until heated through. If reheating from the freezer, it’s best to thaw it in the fridge overnight and then follow the same reheating instructions. Alternatively, individual portions can be reheated in the microwave for 2-3 minutes.
An outrageous Ina Garten recipe is this cheesy Shepherd’s Pie taken straight from her Barefoot Contessa cookbook. This Shepherd’s Pie is made with ground beef, russet potatoes, carrots, cremini mushrooms, and Worcestershire sauce and needs 1 hour and 30 minutes to bake and serves 4 to 6 people. Try to serve your Shepherd’s Pie with a green salad, steamed vegetables, crusty bread, and peas and carrots.
Ina Garten Shepherd’s Pie Ingredients
Mashed Potatoes Ingredients
How To Make Ina Garten Shepherd’s Pie
Preheat Oven: Set your oven to 375°F.
Cook Veggies: In a large skillet, heat olive oil and 2 tbsp butter. Add onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until veggies are soft, about 10 minutes.
Add Meat and Sauce: Stir in tomato paste and cook for 8 more minutes. Add ground beef, beef broth, remaining salt, Worcestershire sauce, and some pepper. Cook until meat is no longer pink, about 3 minutes.
Prepare Dish: Transfer the meat and veggies to a 2-quart casserole dish. Spread mashed potatoes on top, leaving a small border around the edge. Optionally, sprinkle with Parmesan.
Bake and Serve: Bake for 40 minutes or until potatoes are brown and juices bubble around the edge. Let it cool for 10 minutes before serving.
Mashed Potatoes Instructions
Boil Potatoes: Place potatoes in a saucepan with cold water and 2 tsp salt. Boil until tender, about 15 minutes.
Heat Milk and Butter: In a small saucepan, warm milk and 6 tbsp butter until butter melts.
Drain and Dry: Drain the boiled potatoes and toss them over medium heat until dry.
Mash and Mix: Add the heated milk mixture to the potatoes and mash until slightly chunky. Stir in parsley.
If your casserole is too runny, chances are you either didn't add enough flour to thicken the gravy or you didn't simmer it long enough to reduce the liquid. Also, make sure your potatoes are thoroughly drained before making the mashed potatoes, so the topping is not too sloppy.
This shepherd's pie recipe uses 2 tablespoons of flour to thicken the gravy but if you feel like the meat mixture is too watery, add in another tablespoon and stir to combine. You may also try simmering the mince mixture for longer so that the stock reduces down and thickens.
Most workers ate their meat, potatoes and corn separately but workers of mainly Asian origins, combined their rations to create shepherd's pie, a more communal dish. The French-Canadian railway workers liked this new concoction, adopted the dish, and called it “pâté chinois”, which loosely translates to Chinese pie.
Both ingredients are already cooked so it really only needs to be in the oven long enough for the potato to form a golden brown crust on top. Minced or ground beef is used for a Cottage Pie not a Shepherds pie.
Thicken the Filling – Stir in salt, pepper, and flour.Add beef stock and Worcestershire sauce.Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.
How do you keep potatoes from sinking in shepherd's pie? Let the beef layer cool before you top it with the mashed potatoes. This is the number one way to keep your potatoes from sinking. Another tip is to not make your potatoes too runny because firmer mashed potatoes stay more level while baking.
How do you keep shepherds pie from falling apart? The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
The dish originates from the British Isles, but some might argue that it is an Irish dish by origin. The name "Shepherd's Pie" was first recorded in an 1877 cookbook. In this same cookbook, it was noted that the dish was of Scottish origin. During the period between the 18th and 19th centuries, money was very tight.
This ultimate comfort food can be quite unhealthy, with lots of butter in the mash and pushing up your saturated fat intake. Here are a few ideas to make this classic a little healthier and just as tasty.
Shepherd's pie, cottage pie, or in its French version hachis Parmentier, is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders.
Classic shepherd's pie is made with ground lamb, gravy, mashed potatoes, and veggies like peas, corn, celery, and carrots. Why is my shepherd's pie soggy? Avoid a soggy pie by simmering the meat mixture for at least 8 minutes. Be sure to cook down the mixture to remove excess moisture.
Remove the baking dish from the oven, sprinkle a few extra herbs on top if you would like, then dish up your servings while the shepherd's pie is still nice and warm. Or store the pie in sealed containers in the refrigerator for up to 3 days, or freeze for up to 3 months.
If you're making homemade fruit pie filling and it's always runny and wet, add a tablespoon or two more of cornstarch to it and cook it in the microwave for about three minutes or until it's thick, then put it in the pie shell and bake it. Should come out fine, let it completely cool before you cut and serve the pie.
Water can be released from your pie filling while cooking in the oven. To avoid turning your pie into a sloppy mess, add flour to the filling or add some nuts to thicken it up, like in our Chicken and Leek Pie. This will help to absorb any excess water while it's cooking and will keep the pastry crispy.
Allow your pie to bake for the entire recommended period.
People often pull their pie too soon out of fear that it will burn. This leads to runny pie because it prevents the filling from thickening. Check the recommended cooking time, and set a timer.
All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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