Shepherds Pie

No ratings yet
Print Pin
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 2 servings
Calories: 1109kcal

Equipment

  • Piping bag with star tip (optional)

Ingredients

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Granulated sugar
  • 1/4 tsp Baking soda
  • 1/2 TBSP Baking powder
  • 1/8 tsp Salt
  • 4 TBSP Butter 1/2 melted, 1/2 softened
  • 1/4 cup Buttermilk
  • 1 Egg

Shepherds Pie

  • 2 medium Potatoes peeled and cut into small chunks
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 2 TBSP Onion diced fine
  • 1/2 cup Carrots diced small
  • 10 oz Ground beef
  • 2 TBSP All-purpose flour
  • 3 cups Beef broth
  • 1/2 cups Cream of corn
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • 1/4 cup Heavy cream

Beverage

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • Prep butter per instructions above.
  • In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and softened butter. Stir in buttermilk and egg, mix until combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, 30 to 40 minutes. Intermittently through baking brush the loaf with melted butter to get a nice golden brown top. Set a timer and check for doneness after 30 minutes. While baking, make the Shepherd’s Pie filling and potato topping.
  • Prep vegetables per instructions above.
  • In a pot of salted boiling water, boil the potatoes until a fork can easily slide in and out, about 8-10 minutes. While potatoes are cooking, make the filling.
  • Brush the soda bread loaf with melted butter.
  • Heat the oil in a non-stick pan. Sauté the carrots, garlic, and onion until soft, about 3 - 4 minutes. Add the beef and brown while using a spatula to break it into smaller pieces. Stir in the flour and cook for 2 minutes. Season with salt and pepper. Stir in the broth, cream of corn, ground sage, and thyme. Simmer until the broth concentrates in flavor and thickens. Taste and adjust the seasoning with salt.
  • Make potato topping: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm.
  • Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.
  • If the soda bread is done, remove from the oven and turn the broiler on high. Let cool before slicing.
  • Make the Shepherd's Pie: Using a slotted spoon (to reserve some of the gravy) place the beef mixture into an appropriately sized oven safe dish (per the portion being made), spoon the mashed potatoes on top or use a piping bag with a star tip (optional). Place under the broiler until golden brown.
  • Serve: Remove the shepherd’s pie from the oven and let sit for 3 minutes. Spoon the reserved gravy onto the plate, place shepherds pie over top. Enjoy with soda bread and milk.

Nutrition

Calories: 1109kcal | Carbohydrates: 44g | Protein: 43g | Fat: 85g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 319mg | Sodium: 1945mg | Potassium: 1006mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1856IU | Vitamin C: 4mg | Calcium: 563mg | Iron: 6mg

Shepherds Pie

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings 2 servings
Calories 1109 kcal

Equipment

  • Piping bag with star tip (optional)

Ingredients
 
 

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Granulated sugar
  • 1/4 tsp Baking soda
  • 1/2 TBSP Baking powder
  • 1/8 tsp Salt
  • 4 TBSP Butter 1/2 melted, 1/2 softened
  • 1/4 cup Buttermilk
  • 1 Egg

Shepherds Pie

  • 2 medium Potatoes peeled and cut into small chunks
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 2 TBSP Onion diced fine
  • 1/2 cup Carrots diced small
  • 10 oz Ground beef
  • 2 TBSP All-purpose flour
  • 3 cups Beef broth
  • 1/2 cups Cream of corn
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • 1/4 cup Heavy cream

Beverage

  • 16 oz Milk cold

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • Prep butter per instructions above.
  • In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and softened butter. Stir in buttermilk and egg, mix until combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. Use a sharp knife to cut an 'X' into the top of the loaf.
  • Bake until a toothpick inserted into the center of the loaf comes out clean, 30 to 40 minutes. Intermittently through baking brush the loaf with melted butter to get a nice golden brown top. Set a timer and check for doneness after 30 minutes. While baking, make the Shepherd’s Pie filling and potato topping.
  • Prep vegetables per instructions above.
  • In a pot of salted boiling water, boil the potatoes until a fork can easily slide in and out, about 8-10 minutes. While potatoes are cooking, make the filling.
  • Brush the soda bread loaf with melted butter.
  • Heat the oil in a non-stick pan. Sauté the carrots, garlic, and onion until soft, about 3 - 4 minutes. Add the beef and brown while using a spatula to break it into smaller pieces. Stir in the flour and cook for 2 minutes. Season with salt and pepper. Stir in the broth, cream of corn, ground sage, and thyme. Simmer until the broth concentrates in flavor and thickens. Taste and adjust the seasoning with salt.
  • Make potato topping: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm.
  • Check the potatoes by inserting a fork into them, once the fork slides in and out with ease, take off of the heat and strain out all of the water. Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste.
  • If the soda bread is done, remove from the oven and turn the broiler on high. Let cool before slicing.
  • Make the Shepherd's Pie: Using a slotted spoon (to reserve some of the gravy) place the beef mixture into an appropriately sized oven safe dish (per the portion being made), spoon the mashed potatoes on top or use a piping bag with a star tip (optional). Place under the broiler until golden brown.
  • Serve: Remove the shepherd’s pie from the oven and let sit for 3 minutes. Spoon the reserved gravy onto the plate, place shepherds pie over top. Enjoy with soda bread and milk.

Nutrition

Calories: 1109kcalCarbohydrates: 44gProtein: 43gFat: 85gSaturated Fat: 42gPolyunsaturated Fat: 4gMonounsaturated Fat: 30gTrans Fat: 3gCholesterol: 319mgSodium: 1945mgPotassium: 1006mgFiber: 1gSugar: 16gVitamin A: 1856IUVitamin C: 4mgCalcium: 563mgIron: 6mg
Tried this recipe?Let us know how it was!