Meat-and-Potato Lovers' Shepherd's Pie

Meat-and-Potato Lovers' Shepherd's Pie 150 Author: Canadian Living Credits: Meat-and-Potato Lovers' Shepherd's Pie 150

You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 1 pkg dried porcini mushroom
  • 2 tablespoons extra-virgin olive oil
  • 1 lb lean ground beef
  • 1 lb ground lamb
  • 2 oz pancetta diced
  • 1 onion finely diced
  • 2 celery stalks finely diced
  • 2 carrots finely diced
  • 2 cloves garlic minced
  • 1 teaspoon crumbled dried rosemary
  • 1 teaspoon crumbled marjoram
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cremini mushrooms quartered
  • 1/4 cup red wine
  • 1/4 cup sodium-reduced beef stock
  • 2 cups sodium-reduced beef stock
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons all-purpose flour
Topping:
  • 8 Yukon Gold potatoes peeled and cubed
  • 1/4 cup milk
  • 1/4 cup 10% cream
  • 2 tablespoons butter
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 leeks thinly sliced

Method

Soak dried porcini mushrooms in 1 cup (250 mL) boiling water for about 30 minutes or until softened.

Meanwhile, in large shallow Dutch oven, heat half of the oil over medium-high heat; brown beef, lamb and pancetta for 8 minutes or until no pink remains. With slotted spoon, transfer to paper towel-lined bowl. Drain fat from pan.

In same pan, heat remaining oil over medium heat; cook onion, celery, carrots, garlic, rosemary, thyme, salt and pepper for about 6 minutes or until softened. Stir in cremini mushrooms; cook until golden, about 6 minutes.

Stir in wine, scraping up brown bits; boil until no liquid remains. Stir in stock, tomato paste, Worcestershire sauce, porcini mushrooms and soaking liquid and meat mixture. Bring to boil; reduce heat and simmer, uncovered, for 25 minutes.

Whisk flour with 1/4 cup (50 mL) water; whisk into meat mixture and bring to boil. Boil for 5 minutes or until thickened. Scrape into 13- x 9-inch (3 L) glass baking dish.

Topping: In saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender. Drain and return to pot. Return to heat until no liquid remains, about 1 minute. Mash with potato masher; beat in milk, butter, mustard, salt and pepper.

Meanwhile, in small saucepan, heat oil over medium-low heat; cook leeks for 6 minutes or until softened. Stir into potatoes; spread over meat mixture.

Bake in 375°F (190°C) oven for 50 to 60 minutes or until potatoes are golden and slightly crusty. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.)

Nutritional facts Per serving: about

  • Sodium 507 mg
  • Protein 19 g
  • Calories 414.0
  • Total fat 14 g
  • Cholesterol 48 mg
  • Saturated fat 6 g
  • Total carbohydrate 56 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Meat-and-Potato Lovers' Shepherd's Pie

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