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Before you jump to Shepherd's Pie recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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These sorts of changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil contains monounsaturated fat which can help to fight bad cholesterol. Olive oil also has vitamin E which is healthy for your skin, among other things. It might be that you already feel that you eat fruit and leafy greens but it can be worthwhile considering how fresh these are depending on where you purchase these. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh fruits and veggies will give you the choice of eating foods that still have virtually all of the nutrients which are usually lost when produce has been kept in storage before it is sold.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to shepherd's pie recipe. You can have shepherd's pie using 20 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to cook Shepherd's Pie:
- Prepare 1.5 lbs russet potatoes, peeled and cubed
- Prepare 1/4 cup half & half
- Take 2 tablespoons butter
- Prepare 1 teaspoon kosher salt
- Use 1/4 teaspoon cracked pepper
- Use 1 egg yolk
- Get 2 tablespoons canola oil
- Provide 1 small onion, diced (about one cup)
- Use 2-3 carrots, peeled, diced (1 cup)
- Provide 2 large cloves garlic, minced
- Provide 1 1/2 lbs ground lamb (traditional) or ground beef
- Use 1 teaspoon kosher salt
- Prepare 1/2 teaspoon cracked pepper
- Get 3 tablespoons flour
- Get 2 tablespoons tomato paste
- Get 2 tablespoons Worcestershire sauce
- Provide 1 1/2 cup beef broth
- Use 1 tablespoon ea. Chopped fresh rosemary and thyme leaves
- Prepare Kernels cut from 2 ears corn (1 cup)
- Take 1 cup frozen peas
Steps to make Shepherd's Pie:
- Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. - - Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, beef broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. - - Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
- Place on a cookie sheet on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.
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