January 15, 2013 by Sam
Shepherd’s Pie is a great comfort food. With all the veggies & meat, it’s a full meal in a single dish that is sure to leave your tummy satisfied. I’ve made a few variations of this dish using different veggie & herb combinations, but this one is my favorite.
If you’re looking to cut carbs, you can easily substitute the mashed potatoes for mashed cauliflower & it is just as delicious. We’ve been eating a lot of cauliflower lately so we opted to go for potatoes this time. Also, you can cut this recipe in half if you don’t need to serve as many people.
5 large potatoes
5 garlic cloves
1/2 yellow onion
1 tbs. olive oil
4 medium zucchini
4 large carrots
1 bunch kale
8 sprigs fresh rosemary, minced (about 4 tbs.)
1 1/2 tsp. salt
2 1/2 tsp. ground pepper
1 cup broth (beef, chicken, vegetable)
3 lbs. ground beef
2 tsp. garlic powder
3 tbs. butter
1 cup cream
Fill a large pot with water & bring to boil. In the meantime, wash, peel & cut potatoes into uniform size. Add to pot.
Mince the garlic & chop the onion. On the stovetop, place a large skillet over medium heat. Add the olive oil, garlic & onion and saute for about 2 minutes. Chop the carrots, zucchini & kale into 1/4″ pieces. Add the carrots to the skillet and saute for 5 minutes. Then add the zucchini, kale, half the rosemary, half the salt & half the pepper. Mix together let it all cook to bring the flavors together. After 2 minutes, add the broth, turn the heat to medium low & let simmer for about 12 minutes. Next, turn the heat up to medium high to cook off some liquid – about 3 more minutes. Transfer the veggie mixture into an 14″ x 11″ baking dish and spread evenly across the dish.
Add ground beef to your skillet, garlic powder, and the remaining rosemary, salt & pepper. Cook until almost no pink is left. (It is ok to have some pink as this will cook more in the oven.) Transfer beef to your baking dish and spread evenly across the veggie mixture.
Once potatoes are soft, drain water and add 2 tbs. of butter and the cream. Mash the potatoes, adding salt & pepper to taste. Spoon the mashed potatoes on top of the beef and smooth out to cover all the beef. Add the remainder of the butter to the top of the mashed potatoes – this will give it a nice golden crust.
Bake for 45 minutes in a 350 degree oven. Turn the oven to a low broil for the final 2 or 3 minutes, keeping a close eye not to burn the top layer.