According to the calendar, it is still winter; however, the view from the window suggests that the Tahoe Basin is already experiencing spring conditions. At least the Cheeseburger Birds are not singing yet – or are they?!
Shepherd’s pie is a delicious and comforting choice for an early spring meal! The hearty mix of savory meat and vegetables, topped with a layer of creamy cheesy mashed potatoes, makes it a satisfying dish for these still-chilly spring evenings.
Shepherd’s Pie traditionally uses ground lamb, while Cottage Pie uses ground beef. The recipe can be made with either meat. I usually use ground beef for its availability, but I opt for ground lamb on special occasions like St. Patrick’s Day.
Shepherd’s Pie
2 Tbsp. olive oil
1 small yellow onion, chopped
1 carrot, chopped
1 cup fresh peas, shelled
1 cup corn kernels
1 lb. ground lamb or lean ground beef
2 tsp. fresh parsley leaves
2 tsp. fresh rosemary leaves, chopped
2 tsp. fresh thyme leaves
½ tsp. salt
½ tsp. pepper
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 Tbsp. tomato paste
1 cup beef broth
2 lbs. russet potatoes, peeled and cut into 1-inch cubes
8 Tbsp. butter (1 stick)
1/3 cup whole milk
½ tsp. garlic powder
½ tsp. salt
¼ tsp. pepper
1 cup shredded cheddar cheese
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, peas, carrots and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400 degrees F.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid. Add butter, milk garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Pour the meat mixture into a 9×9 baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer and sprinkle shredded cheese over the top. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
*If you can’t obtain fresh peas, carrots and corn, you could use frozen peas, carrots, and corn.
–Jill Rozier, Lake Tahoe Markets www.LakeTahoeMarkets.com