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Sheppard’s Pie

Sheppard’s Pie

Summary: This is a great winter dish something I like to make when I know I’ll be home on a cold miserable day and I can just get high all day and let the clarity of food be my guide. Hearty, filling, comforting, savory and will keep you coming back for seconds. This I grantee you’ll put this in your rotation! Sheppard’s pie is basically a stew made with lamb and has a mashed potato crust. I use brisket it really makes a world of difference. You can use ground lamb, beef, pork, turkey or any stewed meat you want. The main thing in using a ground meat is to strain the fat! for 4-6 people with left over’s !

 

Ingredients

  • Everything I measure isn’t exact. It’s an about sort of system “about this much about that much, do what you see fit.
    1. 4 lbs of brisket
    2. 3 lbs of carrots peeled and cut into medium size pieces.
    3. ½ of a large celery bunch cleaned and cut into small pieces.
    4. 5 lbs “about” regular Idaho peeled potatoes. You can use instant if you don’t want to deal. It’s for the crust. I put some cut pot in the braising also. Just so you know.
    5. ½ lb of frozen peas
    6. ½ lb of frozen pearl peas About 10 sprigs of fresh rosemary. Will give a great perfume to dish and home.
    7. ½ -1 cup of milk for the mashed potatoes
    8. ½ a stick of butter Salt, pepper a little extra virgin olive oil.

Instructions

  1. Preheat oven to 250- 275 degrees
  2. Get a large frying pan and get very hot
  3. Season the brisket with a generous amount of salt and pepper on both sides, Sear both sides of the brisket. Add 5 whole sprigs of whole rosemary. We’re going to take it out later and add fresh chopped rosemary later.
  4. Now we braise! Add water to the pan just below the meat.
  5. Add ½ the carrots, ½ the celery, take about 2 potatoes cleaned and cut into small pieces add that too.
  6. Put in preheated oven and let the flavors get to know each other.
  7. About every hour flip brisket over to the other side. If the water level starts to get low add a little water to maintain that level we started with. The water will become thick wonderful gravy later on.
  8. Now to make mashed potatoes. Boil, strain, and add butter and milk mash till smooth. Season with salt and pepper leave alone for now.
  9. After about 2 ½ -3 hours add the other half of the carrots and celery. I do this so there are different textures to my vegetables. Taste to see if you need to re-season you should constantly be tasting and adjusting.
  10. After about 5 hours take this wonderful stew mixture out of the oven.
  11. The brisket should be easily pulled apart.
  12. Remove brisket and cut into medium size pieces and put back in the stew.
  13. Now make rue. Rue is a thickening technique using butter or any lipped and flour whisk salt and pepper to taste. That’s basic rue.
  14. I use ½ a stick of butter heat medium to high heat melt add a light dusting of flour pinch of salt and whisk. When it starts to turn a little more than blond add it to your stew and stir it in.
  15. Put on medium/high flame. Once stew start to simmer that’s when rue hits its full thickening power.
  16. Add some fresh chopped rosemary.
  17. Put in casserole dish or ramekins, lasagna tray something with a depth of about 2 ½ inch depth.
  18. Now put mashed potatoes on top and gently spread evenly. It’s easier if the mashed potatoes are warm. Use a fork to make tracks from side to side. I take a lard zip lock bag and put warm mashed potatoes, cut the corner of the bag and use it like a piping bag.
  19. Bake at 350 degrees 30- 35 minutes you really want a nice golden crust.

This is one of my favorite dishes ever you’re going to love it. Enjoy and please let me know how you did! Don’t forget to get high throughout your day!

Cooking Times/Difficulty Levels

Cook time: 5-6 hours Difficulty level: easy, just looks hard.

Cooking time (duration): 1 Hour