Shepherd’s Pie, or the Home for Leftover Potatoes

Operation use up thanksgiving leftovers, part two: Shepherd’s Pie.

I don’t love mashed potatoes.  They’re alright, I suppose.  When heavily laden with cream and butter and garlic and god knows what else, sure, they can be pretty damn good.  But the usual, more restrained, version just doesn’t do it for me.  I like potatoes plenty, but there are just so many better ways to enjoy them than all smashed up.

Thus, leftover mashed potatoes usually languish unloved in my fridge.  I’ve tried making potato cakes from them, or mixing in the loaded baked potato fixins and heating them up.  You can stir mashed potatoes into soups to thicken up the broth.  There are probably 500 ideas you all have on how to use them up.

Me, I could only think of one – shepherd’s pie.  I had never made one before, so that was a plus, as I’m trying to step outside of the same-6-recipes-I-make-over-and-over comfort zone. I had the basic ingredients on hand – ground beef, carrots, frozen peas, onions, and beef stock.  And I had a ton of mashed potatoes that would invariably be thrown away unless I could make them palatable again.  

A traditionally English dish, shepherd’s pie isn’t something I make, but it speaks to my simple, comforting sensibilities.  A pot-pie like filling on the bottom, browned and creamy potatoes on the top, it is a meal in one dish, and a cheap one at that.  Now that the temperatures are closer to zero than 100, it’s the sort of warm, homey winter-friendly food that I can’t get enough of. 

When "researching" different recipes, I came across this charming story about how shepard's pie got its name because the shepherd's wife would make the pie in the afternoon, but it would stay warm until whenever the shepherd returned home because the rich filling was insulated by the top crust. A good shepherd's pie would stay warm for hours, until the top crust was broken and the steam could escape.  Alton Brown advised cooks to start spreading the potatoes at the edges to be sure you get a good seal going. 

A word of caution, though.  Put a cookie sheet under your dish, especially if you aren't sure if you achieved the proper seal.  We didn't, and I soon heard telltale sizzling letting me know that boiled-over gravy was hitting the oven floor.  At least the smoke alarm didn't go off!  After resting for 10 minutes, we dug into this bad boy with gusto.  It's good.  Just, good.  Not breaking any boundaries, not challenging any traditions.  Just good.  

Shepherd’s Pie

Serves 4 very generously.  We’ve gotten a total of 6 servings from it.

1 tsp vegetable oil

1 large onion, chopped

3 large carrots, chopped

2 cloves garlic, minced

1 lb 95% lean ground sirloin

2 Tbsp tomato paste

1 Tbsp Worcestershire sauce

2 Tbsp flour

1 14oz can low-sodium beef stock

1 tsp seasoned salt

1 tsp fresh-ground black pepper

1 cup (or more) frozen green peas

3 cups leftover mashed potatoes

1 egg yolk

1-2 Tbsp butter (if needed)

Heat the oil in a large skillet or sauté pan over medium heat.  Add the onion and carrot and sauté for a few minutes or until the vegetables begin to take on color.  Add the garlic, season, and cook another 2-3 minutes. 

Push the vegetables to one side of the skillet and add the ground beef, allowing the meat to sear and take on color before breaking up into chunks with the back of a spoon.  When meat is fully cooked (a little pink is OK), add the tomato paste and Worcestershire sauce and stir well. 

Allow the tomato paste to darken a bit, stirring constantly, for a minute or so, then add the flour and stir well to evenly coat the meat and veggies. Add the stock, peas, and seasonings, stirring well, and allow mixture to come up to a boil. Reduce heat and simmer for 8-10 minutes or until gravy is thickened and reduced.  Remove from heat.

Meanwhile, heat the mashed potatoes until spreadable, but not hot.  Stir in the egg yolk and butter, if needed, until evenly combined.  Preheat oven to 375 degrees F.

Pour meat and veggie mixture into a 9”x9” baking dish or casserole.  Spread the potato mixture on top, being careful to “seal” the edges.  Using a fork, gently scrape the top of the potatoes to create many small ridges – these will get extra browned and crispy. 

Place the baking dish on a rimmed sheet pan (in case of boil-over) and bake for 20-25 minutes or until top is nicely browned.  Cool for 10 minutes before digging in.