I guess the title says it all, but these types of meals really hit the spot as the daylight hours continue to dwindle and the temperatures drop. So, what’s your go to?
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You can always try a layer of cheese between the main ingredients....
Works for me. You can also use different cheeses for each layer..layer
careful not to overdue it -
I dunno about a recipe, and I'm not sure what you're looking for in terms of fanciness or formality, but we do love some shepherd's pie in my house.
Typically we fry up some ground beef, season it up how you like it - we use garlic powder, onion powder, S&P and usually some Tony Chachere's, almost always, though not much, as this isn't a spicy dish. Just for some additional flavor. Then we add a can of carrots & peas, and a can of corn. Also like to mix in some tomato paste, maybe half of one of those little like 4oz cans? Or can add a half can of diced tomatoes or hand crush some stewed tomatoes. Just to give a little more flavor to the meat mixture, but don't want to make it soupy. We like ours pretty thick, you can scoop it out with a serving spoon and put it in a bowl or on a plate.
For potatoes, pretty straightforward, we dice the potatoes, boil them, mash them, mix in butter and milk or heavy cream, S&P, maybe some garlic powder. Personally, I like to reserve out about a half cup of the potatoes, diced, about quarter inch chunks or so, and mix that in with the meat filling. I like them, as they add a little more and different texture to the meat.
I'll usually lay down a really thin layer of mashed potatoes in a casserole dish on bottom, then layer the meat mixture on that, a thin-ish layer of cheese, then the majority of the potatoes on top, spread out even and bake. The last 10 minutes or so, pull out and add a layer of cheese on top.
This is how we like it. It's surely not 'traditional'. But it's how we've adapted our version over the years. I've done some other versions with a Mexican theme as well - adding in chili powder, cumin, maybe some Mexican oregano and doing a kind of taco themed version. Pretty good this way, too.Comment
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I do cottage pie, with beef instead of lamb. It’s pretty straightforward. I just do like I would do a beef stew, but with ground meat. I use the mirepoix, of course, and frozen corn and peas, and sometimes frozen green beans. Season with salt, pepper, bay leaf, thyme, and Worcestershire. Top with mashed potatoes.
The cool thing is you can keep it basic, or you can go all fancy with red wine etc. But any way you do it comes out pretty good.Comment
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Cook a brisket! Chop some leftover brisket for shepherds pie. Reserve the brisket juices after separating fat out. Saute chopped onion, celery and red bell pepper (use whichever color you have, green doesn't like me!) in some of the removed brisket juice fat. Smash a clove of garlic when the veggies are soft. Stir in a couple of tablespoons of flour for thickening. Add the brisket juice and chopped brisket along with a package of frozen mixed vegetables. Stir until thick. Turn off and cook potatoes. I like Yukon Gold and don't peel them. Mash with butter, sour cream, milk, salt and pepper and a dash of garlic salt to desired consistency. Pour beef mix into casserole pan, top with mashed potatoes and grate some cheddar cheese on top. Bake in oven until bubbly.
Ultimate comfort food! I've got some chopped brisket and juice in the freezer waiting for me!Comment
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This is our version using ground beef...
Ingredients
2 tablespoons olive oil
1 1/2 pounds ground beef
1/2 pound onions, peeled and very finely chopped or coarsely grated
1 large carrot, peeled and very finely chopped or coarsely grated
1 tablespoon fresh thyme leaves, chopped
1 tablespoon rosemary leaves, finely chopped
1 tablespoon garlic, minced
6 tablespoons butter (divided use)
8 ounces mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons flour
1 cup dry red wine
3 tablespoons Worcestershire sauce
3 cups beef stock
1 can English peas
Kosher salt, to taste
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1 1/2- inch chunks
1/2 to 2/3 cup whole milk, heated
2 egg yolks
Freshly ground white pepper to taste
Directions
In a large skillet, heat the oil until hot. Add the ground beef, season with pepper and cook until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow excess fat to drain.
Add the onion and carrots to the pan, along with the thyme, rosemary, garlic and 2 1/2 tablespoons of the butter. Cook until onions are soft and translucent. Add the mushrooms and cook until mushrooms are browned. Add the meat and tomato paste; sprinkle the flour over the mixture. Cook, stirring constantly, for 2 to 3 minutes.
Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the beef stock, bring back to the boil; simmer for 30 to 40 minutes. The mixture should be thick and glossy. Cool slightly, adding English peas and then salt to taste. Preheat oven to 400 F.
Melt the remaining butter. Boil the potatoes in water until soft, about 15 minutes — they should pierce easily with a sharp knife. Drain the potatoes and mash with the melted butter. Add enough hot milk to make the potatoes creamy. Add the egg yolks and season with kosher salt and white pepper.
Lightly oil a large (2-quart) baking dish. Put the beef mixture in the dish, and top with the mashed potato mixture. Use a fork to rough up the top. Bake for about 30 minutes, or until bubbling and golden brown.
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This is the recipe I use. I always use ground lamb and will add some red wine when making the filling or a little dry sherry.
Ingredients:
Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Directions:
Make the Meat Filling.
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 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, frozen peas and carrots, and frozen 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.
Make the potato topping.
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, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.Comment
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