Description
Hearty shepherd’s pie serves up comfort in a single skillet, blending ground lamb, rich vegetables, and creamy mashed potato topping. Warm layers of flavor invite you to savor this classic British comfort dish that promises satisfaction in every delightful bite.
Ingredients
Scale
Main Ingredients:
- 3/4 pound (350 grams) ground beef
- 4 cups (500 grams) all-purpose flour
- 200 grams cold butter, cubed
- 1 potato, peeled and diced into small cubes
- 1 large onion, chopped
- 1 large carrot, peeled and diced
Liquid and Seasoning Ingredients:
- 1 cup (240 milliliters) water or beef broth
- 1/4 cup (60 milliliters) cold water
- 2 tablespoons oil
- 2 tablespoons flour
- 1 teaspoon thyme
- Salt to taste
- Pepper to taste
Binding and Finishing Ingredients:
- 2 eggs
- 1 egg (for brushing)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon baking powder
Instructions
- Craft a versatile pastry base by combining dry ingredients, ensuring an even distribution of flour, sugar, salt, and baking powder in a spacious mixing vessel.
- Incorporate cold butter into the flour mixture, using fingertips to create a texture resembling coarse breadcrumbs, which will guarantee a flaky crust.
- Whisk eggs with chilled water, then fold into the flour blend until a cohesive dough forms, handling minimally to maintain tenderness.
- Wrap the dough and refrigerate for half an hour, allowing gluten to relax and butter to firm up.
- Remove dough from refrigerator and let it slightly warm before rolling.
- Warm oil in a substantial skillet over moderate heat, sautéing onions until translucent and aromatic.
- Introduce diced carrots and potatoes, stirring frequently to ensure even cooking and prevent burning.
- Introduce ground beef, breaking into small fragments while browning thoroughly to develop rich flavor profiles.
- Sprinkle seasonings across the meat mixture, incorporating thyme, salt, and pepper for depth.
- Dust flour over the mixture to create a thickening agent, then pour in liquid, allowing the filling to simmer and condense.
- Remove from heat and let the filling cool completely to prevent soggy pastry.
- Partition the chilled dough into four equal segments, rolling each to approximately 1/8-inch thickness.
- Use a circular cutting tool to create uniform dough rounds, maximizing pastry utilization.
- Center a modest portion of cooled meat mixture onto each dough circle.
- Fold pastry over, creating a half-moon shape, and meticulously crimp edges to seal completely.
- Pierce the top of each pie with several small holes to facilitate steam escape during baking.
- Heat oven to 375°F (190°C), positioning rack in the middle for consistent temperature.
- Arrange pies on a parchment-lined baking sheet, maintaining slight separation.
- Brush pastry surfaces with beaten egg to achieve a lustrous, golden exterior.
- Bake until pies transform into a rich, amber color with crisp edges, approximately 25-30 minutes.
- Allow pies to rest for several minutes after removing from oven, enabling filling to stabilize.
- Serve warm, accompanied by a fresh salad or tangy condiment.
Notes
- Keep butter ice-cold and cut into small cubes to ensure a flaky, tender crust that melts in your mouth.
- Minimal handling prevents tough pastry, so mix just until ingredients combine and avoid overworking the dough.
- Allow meat mixture to cool completely before filling pies to prevent soggy bottoms and maintain structural integrity.
- Swap ground beef with plant-based alternatives like lentils or mushrooms for vegetarian versions, and use gluten-free flour for those with wheat sensitivities.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 370
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg