Peter Salerno’s British Special: Shepherd’s Pie Recipe
As Peter Salerno Inc.’s homage to outstanding British design continues, we turn our attention from kitchen design to the recipes used to make British kitchens unique.
We’ll be the first to admit that we once were skeptics regarding British cuisine. However, when Peter Salerno’s son Anthony married his lovely wife Eve (from the UK), we learned a lot about the rich culture and tradition of English food.
One staple of British cuisine is Shepherd’s Pie. There’s no “right way” or “agreed-upon recipe” to make shepherd’s pie, and most British cooks have their own method of preparing the dish. By definition, shepherd’s pie is a meat dish (usually lamb) with a crust made of mashed potatoes.
When we looked for our favorite shepherd’s pie recipe (besides Eve’s, which is a family secret!), we found it in a familiar source: the great site Epicurious. We’ve featured plenty of Epicurious recipes before, and had no choice but to include their shepherd’s pie recipe in our 2014 British design and lifestyle special.
The thing we love most about shepherd’s pie is that, when done properly, you can create a satisfying and savory meal for the whole family in under an hour. This particular recipe yields six hearty servings and takes just about 60 minutes to prepare.
We hope you love this shepherd’s pie recipe as much as Peter Salerno and his family do!
Our Best Shepherd’s Pie Recipe: Courtesy of Epicurious
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 pound ground lamb (or substitute half with another ground meat)
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh or dry rosemary
- 1 tablespoon chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup milk (any fat content)
- Kosher salt to taste
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.