The History of Shepherd's Pie

What is it?

Shepherd's pie is a traditional Irish dish that consists of a layer of meat and vegetable filling topped with mashed potatoes and baked.

History

Within the heart of Ireland in the late 18th century, frugal housewives crafted a way in which they could utilize leftover food to prevent it from going to waste. This effort came to fruition in the form of the dish Sheperd’s pie, a lamb and vegetable mixture topped with mashed potatoes. Despite its current name, this dish was originally called the cottage pie before it split into two subcategories years later. These distinct meals were named the cottage pie, a dish native to England using beef as its meat, and shepherd’s pie, a dish that arose in Ireland that primarily uses lamb, hence its name. It was among these Shepherds that this dish was created and rose to popularity. One of the main aspects that allowed for the creation of this dish was the European obtainment of potatoes from the Americas. Potatoes were first introduced to Europe in 1520 during the period of the Columbian exchange but did not appeal to Europeans until the 18th century. It was during this period that the potato was being to rise in popularity that Shepherd's pie was created. During this period, Shepherds themselves made little money, and in an attempt to save what little money they did have, their wives looked for a way to conserve as much food as possible. This conservation of food led to the creation of Shepherds pie because leftover meat, vegetables, and potatoes could be utilized in this dish to prevent the waste of food and minimize spending on the new food.

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 ½ - 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.