1sprigfresh rosemary( or 1 tablespoon dried rosemary)
2lblean ground beefor lamb
12ozbag frozen peas and carrots
6-8russet potatoes(or Yukon gold)
½cup(1 stick) salted butter
1tablespoonranch seasoning mix
1-2tbsochopped parsley,optional garnish
Preheat oven to 350°F.
Add the olive oil and diced onion to a 12” skillet and cook on medium heat.
Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme and black pepper.
Cook and crumble the meat until it is no longer pink.
If you are using a lean ground beef, you shouldn't have much excess grease. However, if your meat did produce a lot of grease, be sure to drain most of it out and put it back into your pan.
Then add the minced garlic and cook for another 2 minutes.
Stir in the flour and tomato paste. Cook 5 minutes on medium heat.
Add the frozen peas and carrots and the beef broth and combine well. At this point I like to taste it and see if it needs any additional salt and pepper.
Cover pan and turn heat to low and start peeling potatoes. Cut them into small 1-2” pieces.
Add to water and bring to a boil. Boil potatoes for approximately 15-20 minutes (or until potatoes are fork tender).
Drain potatoes and add the sour cream, butter and ranch seasoning. Mash well until no lumps remain.
Remove rosemary stalk and add meat mixture to a 9x13 casserole dish and top with the mashed potatoes evenly.
Bake in the oven for 25-30 minutes, until the pie starts to bubble at the sides. I place a piece of foil or large baking sheet on the shelf underneath to catch any overspill.
Remove from the oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley.
Traditionally Shepherd's Pie is made with lamb. You can use either lamb or beef in this recipe. Technically a Shepherd's Pie is made with lamb and Cottage Pie is made with beef. But we all know it as Shepherd's Pie so that's what I'm going with.
Russet potatoes are used for the topping, but you could also use Yukon gold as well.
I like to create fork marks in the potatoes to create that browning texture on the top. Plus, I like that way it looks. That is completely optional.
I also use frozen carrots and peas for this recipe. A lot of people don't know that frozen vegetables are often better than fresh. They are frozen at the peak of freshness so they retain all their flavor and nutrition. However, if you want to use fresh you could as well.
Since I use a fresh sprig of rosemary in the filling mixture, it needs to be removed before putting in casserole dish. You do not want to include that in with the meat mixture. It adds a lot of really great flavor though so don't skip it!
If you really want to amp up the flavor of the mashed potatoes, try boiling them in chicken broth.