Making Like a Shepherd. . .

Winter comfort foods are the best, especially when there's 24 inches of snow on the ground and you can watch it pile up by the minute.  We spent several hours of the morning clearing snow and cutting paths to our outbuildings and workshops at the Makerspace, just to go back a few minutes later and leave deep footprints in the snow.  A warming meal was a welcome thought, indeed.

Most likely an invention of the Scottish and those north of Britain, the Shepherd's Pie (or Cottage Pie) came into being in the late 1700s, as the potato was an edible crop that was easily accessible by poorer families.  Originally used to take advantage of leftover roasted meats, the Shepherd's Pie takes many forms, using beef, mutton, venison, etc.  A number of years ago, I had a shepherd's pie made with ostrich (the really other red meat).  However you decide to put it together, though, it always turns out the same; a satisfying stew wrapped in mashed potatoes.  Whether you are suffering through the winter in a midtown apartment or a wood-heated cabin in the mountains, a good shepherd's pie is hard to beat, especially when shared with family, friends, and coffee.

The recipe I have here is easily manipulated.  It makes a largish pie, suitable for my large family.  It can easily be increased or decreased, depending on the size of your group.

SHEPHERD'S PIE

2 Lbs. potatoes, peeled and chopped
2 Tbsp. softened cream cheese
1 Egg yolk
½ Cup chicken broth
1 Tbsp. olive oil
2 Lbs. ground meat
1 Carrot, chopped (approximately 2 cups)
1 Onion, chopped
2 Tbsp. butter
2 Tbsp. flour
2 Cups chopped fresh (or one can) mushrooms
½ Cup Merlot
1 Cup Beef Broth
2 Tsp. Worcestershire Sauce
1 Can each, peas and corn
Salt, Pepper, Paprika, to taste

Boil the potatoes until they soften.  Drain and pour them into a mixing bowl.  Mix together the cream cheese, egg yolk, and chicken broth, then add to the potatoes and mash to your favorite consistency (additional butter and milk may be added if you like a creamier mash, but you need to keep it fairly thick).


Brown the meat thoroughly, then drain off any fat and pour into a baking dish.  Add olive oil to the pan and let it heat for a bit, then saute the chopped carrot and half of the onion for about five or six minutes, stirring constantly.  When done, add to the meat in the baking dish.  

Saute the mushrooms and remaining onion until the onions become tender.  Stir in the Merlot and reduce the heat, letting the wine simmer away to nearly nothing.  Add the broth and Worcestershire sauce, then stir in the flour, simmering gently until the mixture thickens.  Taste it at this point, to see if you need more seasoning.  I've found that the Worcestershire sauce tends to alleviate the need for added salt.


Stir the gravy into the meat and vegetable mixture in the baking dish, and then spoon the potatoes over the top, making a fairly thick "crust".  Sprinkle with paprika and place it under the broiler until the potatoes start to brown.  For my broiler, it takes about five minutes.  Yours might be different, depending on the distance from the heat source.  



Some variations of the Shepherd's Pie involve lining the baking dish with potatoes before adding the filling.  That might actually make things easier to handle when it comes time to dish it out, but I've found a good spoon works well enough to get a complete serving.  This was one of my rare "home run" dishes, as all of the kids really seemed to like it, though I do have to make a couple of servings without the gravy for my oldest son.  Either way, it's simple, easy, and a great way to become everyone's hero when your crew starts getting cold and hungry.

Oh, look. . .  It's snowing again. . .