English shepherd's pie is a classic dish that originated in England in the 18th century. It was traditionally made as a way to use up leftover roast meat, such as lamb or beef, and vegetables from a Sunday roast. The dish was originally called "cottage pie" and was made with minced meat and mashed potatoes.
The dish was later renamed "shepherd's pie" when it became popular among shepherds and farmers in rural England. The recipe remained largely the same, with minced lamb being used as the meat component, and the mashed potato topping being flavored with butter and milk.
Today, shepherd's pie is a popular comfort food that is enjoyed around the world. It is typically made with ground lamb or beef, onions, carrots, peas, and other vegetables, which are simmered together in a savory gravy. The mixture is then topped with a layer of mashed potatoes and baked until golden brown.
The flavor of shepherd's pie is savory and comforting, with a rich meaty flavor from the lamb or beef and a creamy, buttery flavor from the mashed potatoes. The vegetables add a slightly sweet and earthy flavor to the dish, while the gravy ties everything together with a savory umami flavor. Overall, shepherd's pie is a hearty and satisfying dish that is perfect for chilly evenings or as a way to use up leftover meat and vegetables.
Shepherd's pie - Here's a recipe for shepherd's pie at 6000 feet:
Ingredients:
2 pounds POTATO, peeled and diced
1/2 cup MILK
4 tablespoons unsalted BUTTER
1 tablespoon olive OIL
1 ONION, chopped
2 CARROTS, peeled and diced
2 CELERY stalks, diced (I skip this)
2 cloves GARLIC, minced
1 pound ground LAMB
1 tablespoon TOMATO PASTE
1 cup beef BROTH
1 tablespoon WORCESTERSHIRE sauce
1 tablespoon chopped fresh THYME leaves
Salt and freshly ground black PEPPER
1 cup frozen PEAS
1/2 cup grated cheddar CHEES
Instructions:
Preheat the oven to 375°F.
Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 20 minutes.
Drain the potatoes and return them to the pot. Add the milk and butter and mash until smooth. Season with salt and pepper to taste.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, carrots, celery, and garlic and cook until the vegetables are tender, about 5 minutes.
Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks. Drain off any excess fat.
Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.
Stir in the frozen peas and cook for an additional minute.
Spread the lamb mixture in a 9x13 inch baking dish. Top with the mashed potatoes, smoothing the top with a spoon or spatula.
Sprinkle the grated cheddar cheese over the top of the potatoes.
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the shepherd's pie is heated through.
Enjoy your delicious shepherd's pie at high altitude!
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