To branch out and try new recipes (I haven’t cooked much since the divorce), I decided to begin making things I haven’t made before, but enjoy eating.
Shepherd’s Pie seemed pretty simple in execution, and I love all of the ingredients, but I couldn’t not modify the recipe, with what turned out to be a significant overhaul in the end.
With help from what I learned from a damn good book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking (non-affiliate link, Amazon Smile), and an amalgam of the following recipes, I crafted my own version of Shepherd’s Pie. I made sure to attend to the necessity of color harmonies and my desire for way more gravy than was technically necessary.
- 2 lb yellow potatoes, cubed, skin-on
- 1 lb ground beef
- 1 c frozen corn
- ½ c frozen peas
- 1c chopped onions
- 5 cloves garlic, peeled and minced
- ½ c heavy cream
- 2 c beef broth
- 2 Tbsp unsalted butter
- 2 Tbsp Worcester sauce
- 1 Tbsp celery seeds
- 2 Tbsp corn starch
- ½ c panko breadcrumbs
- Heat oven to 400°F.
- In a saucepan, boil the potatoes. When cooked soft, separate out 1c.
- Mash the remainder roughly, leaving chunks of potatoes. Stir in butter and panko. Set potatoes aside.
- Brown ground beef with onions, garlic, breaking up with a spoon, appx. 5-7 min.
- Sprinkle in corn starch, stir, then add beef broth.
- Simmer 3 minutes and remove from heat. Add peas, corn, and potatoes.
- Spoon into an ovenproof casserole and top with the mashed potatoes.
- Bake until the top is golden, about 40 minutes.
Alternatives to consider:
- Choclo (Peruvian corn) instead of corn for its texture and starchiness
- Adding 2 Tbsp of unsweetened cocoa powder to the hamburger preparation for depth & complexity
- 1/2-1 c leeks instead of the celery