Shepherd's Pie

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Prep Time: 30 minutes
Cook Time: 40 minutes
Servings: 2
Calories: 1223kcal

Equipment

  • Piping bag with star tip (optional)

Ingredients

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Granulated Sugar
  • ¼ tsp Baking soda
  • ½ TBSP Baking Powder
  • ⅛ tsp Salt
  • 4 TBSP Butter 1/2 melted, 1/2 softened
  • ¼ cup Buttermilk
  • 1 Egg

Shepherd’s Pie

  • 2 Potatoes medium, peeled and cut into small chunks
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 2 TBSP Onion diced fine
  • 8 oz Ground Beef
  • 2 tsp All-purpose flour
  • Salt to taste
  • Black pepper to taste
  • 2 cups Beef Broth
  • ½ cups Cream of corn
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Beverage

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • 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 a 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.
  • 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.
  • Heat the oil in a non-stick pan. Sauté the 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. Cover with a lid and 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 it from the oven. Let cool before slicing.
  • Turn the oven broiler on high.
  • Make the Shepherd's Pie: Place the beef mixture into an appropriately sized oven safe dish; 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 2-3 minutes before portioning. Enjoy with soda bread and milk.

Nutrition

Calories: 1223kcal | Carbohydrates: 73g | Protein: 42g | Fat: 85g | Saturated Fat: 47g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 3g | Cholesterol: 332mg | Sodium: 2106mg | Potassium: 1004mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2264IU | Vitamin C: 4mg | Calcium: 598mg | Iron: 7mg

Shepherd's Pie

No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Servings 2
Calories 1223 kcal

Equipment

  • Piping bag with star tip (optional)

Ingredients
 
 

Soda Bread

  • 1 cup All-purpose flour
  • 1 TBSP Granulated Sugar
  • ¼ tsp Baking soda
  • ½ TBSP Baking Powder
  • ⅛ tsp Salt
  • 4 TBSP Butter 1/2 melted, 1/2 softened
  • ¼ cup Buttermilk
  • 1 Egg

Shepherd’s Pie

  • 2 Potatoes medium, peeled and cut into small chunks
  • 1 TBSP Extra-virgin olive oil
  • 4 cloves Garlic minced
  • 2 TBSP Onion diced fine
  • 8 oz Ground Beef
  • 2 tsp All-purpose flour
  • Salt to taste
  • Black pepper to taste
  • 2 cups Beef Broth
  • ½ cups Cream of corn
  • 1 tsp Ground sage
  • 1 tsp Fresh thyme
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Beverage

  • 16 oz Milk cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190°C).
  • Line a baking sheet with parchment paper.
  • 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 a 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.
  • 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.
  • Heat the oil in a non-stick pan. Sauté the 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. Cover with a lid and 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 it from the oven. Let cool before slicing.
  • Turn the oven broiler on high.
  • Make the Shepherd's Pie: Place the beef mixture into an appropriately sized oven safe dish; 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 2-3 minutes before portioning. Enjoy with soda bread and milk.

Nutrition

Calories: 1223kcalCarbohydrates: 73gProtein: 42gFat: 85gSaturated Fat: 47gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 332mgSodium: 2106mgPotassium: 1004mgFiber: 2gSugar: 20gVitamin A: 2264IUVitamin C: 4mgCalcium: 598mgIron: 7mg
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