Cooking with Jazz

~SHEPHERD’S PIE!!!~

This recipe takes quite a while to prepare and cook. So be prepared to spend an entire afternoon putting it together. 

I am so proud of how this turned out, and I can’t wait to see what somebody else thinks! I found the recipe in my new Lodge cast iron cook book, but I made several modifications. For my vegetarian friends, I would suggest doubling all the veggies, simmering them in the oven for about an hour, then continuing with the crust.

Filling:
- 4 tbsp. olive oil
- 2 lb. Angus sirloin, cut into stew-sized chunks (I buy grassfed, antibiotic free. The garbage about it being drier and less tasty is A LIE!) 
- 1 onion, chopped 
- 6-8 garlic cloves, minced
- 1-2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. red pepper
- 1 c. broth (I used chicken)
- 1 tsp. oregano, basil, and rosemary
- 1-2 bunches parsley, chopped 
- 1 1/2 c. peas
- 3-4 carrots, sliced
- 1 c. celery, chopped
- 2 tbsp. flour
- 1 c. water 

Crust:
- 3 large potatoes
- 1/2 c. half-and-half
- 1/2 c. milk
- 3 tbsp. butter
-1 tsp. black pepper

1. Heat 2 tbsp. olive oil over medium-high heat in a 4-5 quart Dutch oven. Add beef, half onion, half garlic, salt, pepper, and red pepper. Cook until beef is browned on all sides, stirring occasionally (approx. 10 min.)

2. Add broth, oregano, basil, rosemary, and parsley. Cover and transfer to oven at 325 degrees for 2 hours.

3. About 15-20 minutes before the beef mixture is ready, heat remaining 2 tbsp. olive oil in a skillet over medium-high heat. Add remaining onion and garlic. Sauté for 4-5 minutes. Add carrots, peas, and celery. Cover and cook for about 10 minutes. 

4. Remove Dutch oven and pour the skillet contents into the meat mixture. 

5. Slowly pour 1 c. water into 2 tsbp. flour, whisking until no lumps appear. Add to Dutch oven. Stir, cover, and sit aside.

5. Make the crust! Dice and boil potatoes. Drain thoroughly. Add milk, half-and-half, butter, and black pepper. Mash until creamy.

6. Spread mashed potato crust on top of meat filling. Place in 350 degree oven, uncovered, for 30 minutes.

7. After baking, broil for 5-10 minutes. Keep an eye out so that the potatoes don’t burn.

Bon appétit! 

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