Thursday, December 4, 2008

Shepherd's Pie - the Opposite of Baker's Lamb Chops

I've never been a shepherd, but I have done a fair amount of mentoring. As hungry as that made me, I can only imagine the appetite a shepherd must build up after a long day of chasing sheep (not to mention how sleepy they must get when they have to do inventory). So, it's no wonder this incredibly comforting casserole called shepherd's pie was named in their honor.

Fair warning; this video recipe is another entry in the Kraft cooking video challenge, and is dripping with enough product placement to make Will Smith cringe. Notwithstanding my shameless attempt to win some corporate cash (I'm doing it for all the Nico's out there), this really is a good recipe with its combination of ease, frugality, and homey goodness.

Shepherd's pie recipes are traditionally done with lamb, but are great with any ground meat - turkey and beef being the most popular modern versions. Give this great casserole a try, and watch everyone flock to the table. Enjoy!



Ingredients:
1 lb lean ground beef
3 tbsp flour
3/4 cup beef broth or stock
1 tsp salt
1/2 tsp black pepper
3 tbsp ketchup (or Kraft red pepper dressing!)
4 cups frozen mixed vegetables (peas, carrot, corn), thawed and drained well
1 1/4 lb gold or red potatoes, cut into large chunks
3 cloves garlic, peeled, halved
3/4 cup light sour cream
1/2 cup shredded cheddar cheese

23 comments:

jeff said...

Wow! I made Shepherds Pie for the first time last night-go figure. I finished mine under the broiler for some brownage.

BTW-will you teach us how to make a pomegranite foam in your next DVD? :P

Jeff

Chef John said...

the only foam I do is one the top of a draft beer.

Mr. Morkel said...

Knudsen is a danish name meaning "son of Knud". Actually the "d" is the only silent letter ;)

Looks like a nice dish - I'm gonna try it one day!

Anonymous said...

I love Kraft Catalina dressing.
It's so good in taco salads and on nachos.

Chef John said...

We at Kraft foods appreciate your fine taste.

Jimmy said...

What a krafty recipe.

Every time I see the shoes that serve screen, I wish there was a voice over saying in a deep, cheesy, dramatic voice "shoes.... that.... serve"

Rickey said...

Looks great. I'm going to try it with cheesy polenta instead of potatoes.

Hope DVD sales are going well.

Chef John said...

Thanks, the DVD sales are a little sluggish at the moment. I hope the poll was close to the real interest. But there is still lots of time before xmas. (gulp)

PrimeBrit said...

Ahem... Chef....

When using beef you have to refer to the recipe as 'cottage pie!'

To call it 'shepherds pie' you have to use ground lamb...

Us Brits know some stuff, even if we are far removed and living on an island off the gulf coast of Florida!

PS. I'll do the voice for the shoes as long as you give me credit!

PrimeBrit said...

Just ordered my DVD! Yeah!

Chef John said...

That's why we fought the revolution...so we could name our casseroles any damn thing we want. USA! USA! USA!

Chef John said...

...and thanks

Michelle said...

Yum. I was meaning to make shepherd's pie for the longest time. :p

Pyrofish said...

The first time I had decent shepherd's pie was when i realized it was supposed to be loose. Every one I had prior to that glorious day, was more like a meatloaf with mashed potatoes on top. I was even doing it.

The gravy makes the casserole IMO. Otherwise it's just meatloaf with mashed taters. I'll have to try this soon. Maybe this weekend.

salt lake city catering said...

that actually looks pretty good, and it seems to have all 5 food groups in the meal :)
-jack

Anonymous said...

Quick Q for you. In the list of ingredients 1 1/4 cup of broth/stock is called for but in the video you say 1/4 cup. Am I missing anything? which is correct?
Thnx
-z

Chef John said...

actually the video shows and says, 3/4 cup beef broth which is correct

Anonymous said...

The ingredients list includes 1/2 tsp black pepper as well as 1/4 cup milk. However, neither of these ingredients are used. Is this a mistake?

Chef John said...

must be typo

Caterers Utah said...

This looks great Chef John! I will have to try this out! Thanks!

Anonymous said...

Hi Chef John,

I was just wondering what amounts would be to prepare this meal for 36 people? I am also planning to use lentils instead of ground beef to make it vegetarian. Any tips? Thanks so much and I absolutely love your work and continue to try out your recipes :)

axcel142 said...

I happened to have an envelope of Colman's Shepherds Pie mix, so, I used that to season and thicken the meat. Then, I used Chef John's cheesy sour cream mashed potatoes. Quite comforting on a cold winter night in Buffalo.

Samantha locke said...

Uses Guinness instead of water. Felt like I was back in Ireland