About 200 years ago, I won a collegiate playwriting contest,
for which the prize was $1,000. My
ex-wife and I used that money to go on a "Theater Tour" of London and
environs ...during which glamorous visit I first tasted old-school Shepherd's
Pie. In those days, it wasn't as easy to
find recipes, never mind popping online to find dozens of variations...so, when
I got home, my ex and I came up with this recipe, which is in my opinion a very
tasty replica of the Pub-style working man's Shepherd's Pie we had Over There.
The nutrition facts include the mashed potato recipe below and were created at Calorie Count! This dish will be easy to adjust downward for sodium and fat if you make
a simple potato and buttermilk mash-up. Or just use a bit less butter and use your favorite salt substitute.
Michael’s Theater
Tour Shepherd’s Pie
Ingredients:
3 Tbsp. extra-virgin olive oil
3 Tbsp. unsalted butter
1 medium onion, diced
3 medium carrots, peeled and sliced
1 rib celery, sliced
1/2 pound small crimini mushrooms, quartered
2 cloves garlic, minced
1 Tbsp. kosher salt, divided
3/4 tsp. dried oregano
1 tsp. brown sugar
3 Tbsp. tomato paste
1 pound lean, trimmed beef, cut into 1” chunks
1 cup sifted all-purpose flour
1/2 cup Guinness Stout (or canned low sodium beef broth)
1/2 tsp. Worcestershire sauce
freshly ground black pepper
4 cups mashed potatoes, Michael’s recipe follows the
directions for meat.
3/4 cup grated Cheddar and/or Stilton cheese
Directions:
Preheat oven to 375°.
Cut the well-trimmed beef into short strips, as you would
for stroganoff. Place the beef into a
large, sealable plastic bag with the flour, 1/2 Tbsp. salt and black
pepper. Seal the bag and shake the beef
until it is coated with the flour mixture.
Heat the olive oil and 1 Tbsp. butter in a large skillet
over medium heat. Place the floured meat
in the skillet and brown on all sides.
Remove and set aside to drain.
(If using Guinness, add a splash to the hot skillet and scrape the
skillet to loosen the meat residue before adding veggies!) Add the onion, oregano, garlic, celery and
carrots to the skillet and cook until vegetables begin to soften, about 6
minutes. Add a bit more olive oil if
necessary. Stir in the tomato paste,
brown sugar and mushrooms, cooking for about 8 more minutes, until mushrooms
are soft and tomato paste has turned brick red.
Stir in the Guinness (or broth), the remaining salt, the
Worcestershire, a bit more pepper, and the drained beef, stirring until the
alcohol has cooked out of the liquid.
(Discard the remaining flour.)
Transfer the meat and vegetables to a 2-quart oval casserole
dish and spread the mashed potatoes over the top, leaving a 1/4-inch border
around the edge. Sprinkle with the
grated cheese, and dot with the remaining butter. Bake until potatoes brown lightly and the
juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.
Mashed Potatoes
Ingredients:
1-1/2 lbs. Yukon gold potatoes, quartered (peels left on if
desired)
2 tsp. kosher salt, plus more for seasoning
3/4 cup whole milk
6 Tbsp. unsalted butter
2 Tbsp. chopped fresh flat-leaf parsley
freshly ground black pepper
Directions:
Put the potatoes in a saucepan with cold water to cover by
about 1-inch and add the salt. Bring to
a simmer over medium-high heat, uncovered, until the potatoes are tender but
not mushy, about 15 minutes. At the same
time, combine the milk and butter in a small saucepan and warm over low heat
until the butter is melted. Remove from the heat and cover to keep warm.
Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until
dry. Add the heated milk mixture and
mash the potatoes until just slightly chunky, then stir in the parsley and
season with salt and pepper, to taste.
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