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Additional infoShepherd’s Pie

Double-dipped Buttery Shepherd’s Pie

This recipe comes courtesy of one of my favorite food sites, The Kitchn. I thought it was so good that I decided to share it with you. It’s very similar to that other classic English shepherd’s pie, but much better. The meat is cooked in beef stock and mushrooms until the meat is perfectly tender. It’s then topped with a sauce of gruyere, onions, and a little gravy. This is a very delicious dish that is sure to be a favorite for dinner or a holiday.

You can find The Kitchn’s recipe here. I changed a few things but to keep the onion a little different:

Butter the bottom and sides of a 1 ½ quart baking dish. Cut the bottom of the potatoes so they will sit flat in the dish. Cut the potatoes into 1-inch cubes, put them in a baking dish, and add the mushrooms, carrots, and shallots. Add enough stock to come halfway up the sides of the potatoes. Add salt and pepper to taste and place in the oven.

Reduce the heat to 350 degrees F. Bake for about 1 hour. Turn the oven off.

Make the sauce.

First, deglaze the pan with the beef stock, stirring and scraping the bottom of the pan. Next, add the butter, herbs, salt, and pepper, and stir to coat the onions.

Bring the sauce to a boil over medium heat and reduce for 10-15 minutes, stirring occasionally.

Next, make the gruyere cheese.

Heat a skillet over medium heat. Add the butter, garlic, and a little salt and pepper. Cook the butter until it is browned and smells great. Stir in the flour and continue to cook the mixture for 3-5 minutes. This makes sure the flour is well mixed with the butter.

Add ½ cup water, the milk, and the thyme, stirring continuously. Continue to cook, stirring often, for about 5 minutes, until the liquid is thick and bubbly.

Remove the pan from the heat and whisk in the gruyere.

When the potatoes are done, add the gruyere cheese sauce. The potatoes will take 5-10 minutes to heat through.