The new year has begun with a bang. Watching and reading the news, it feels like the grand finale of a fireworks show. Only after two years of fatigue riddled craziness, I certainly hope it’s nearing the end.
New Year’s Day brought us snow here in Chicago and a renewed sense of peace. We watched the snowflakes swirl and fall from our windows. Then when enough snow had covered the ground, my daughters raced to pull on their coats and boots so they could go out to play. Looking out my kitchen window, I could see the sun setting against the fresh snow. I watched it while I cooked. Even the last little glimmer of light shown brighter in the snow, which reminded me that it’s who you surround yourself with that matters most. 2022 may indeed be better and brighter not because of what has happened, but because of who we have become in the struggle.
I thought I would begin the year by sharing a recipe that I made for New Year’s Day, shepherd’s pie. This recipe has ground beef which technically makes it a cottage pie. However, it is also good with a more traditional ground lamb. My version of this cheesy potato topped dish is inspired by a British pub called the Black Labrador. It was a local favorite in my hometown of Houston for over thirty years. After the owners retired a couple of years ago, I had to recreate the dish I missed.
Not everyone makes it with cheese. But when I was watching an episode of the British football inspired comedy Ted Lasso, I thought it was interesting that they mentioned “cheesy topped” shepherd’s pie. It’s Rebecca’s childhood favorite. So, if you are wanting a feel good British pub inspired dinner then try my shepherd’s pie and watch and episode or two of Ted Lasso. It’s sure to make you smile and have you rooting for what feels like an underdog of a year.
Cheddar Topped Shepherd’s Pie – Serves 4 to 6
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 large carrots (3 small carrots), peeled and chopped
- 1 garlic clove minced
- ¾ cup frozen peas
- 1¼ to 1½ pounds ground beef or lamb
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ground black pepper, to taste
- 1 tablespoon flour
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 cup beef broth
- 1 cup shredded sharp cheddar cheese, grated (white cheddar cheese is also good)
Mashed Potato Topping
- 3 medium russet potatoes, peeled and diced
- 4 tablespoons butter
- ½ cup cream or milk
- 1 teaspoon kosher salt
Preheat the oven to 350 degrees.
First, place the potatoes in a large pot and cover them with cold water about one inch higher than the potatoes. Then bring the potatoes to a boil over medium high heat. Cook the potatoes for 25 minutes until they are soft and break apart with a fork.
Meanwhile melt the butter in a deep skillet add the diced onions and carrots and cook over medium heat stirring occasionally until the onions begin to turn translucent and the carrots begin to soften. Add in the garlic and peas and cook until the peas are warmed through. Transfer the cooked vegetables to a large plate or bowl.
Then add the ground beef to the pan. Cook the meat until it is cooked through and crumbly. Season the beef as you cook it with the kosher salt, garlic powder and pepper. Sprinkle the tablespoon of flour over the ground beef then stir in the tomato paste and Worcestershire sauce. Next, slowly pour in the beef broth while stirring so that the flour is well mixed in and the broth makes a sauce. Then add the cooked vegetables back to the pan. Continue to cook for two to three minutes more until the sauce thickens.
Set the beef and vegetables aside for a minute, while you prepare the mashed potatoes. Drain the cooked potatoes and then rice them with a potato ricer or mash them in the pot.
Add the butter, cream and salt. Then mix them together with a rubber spatula until they are light and creamy.
Pour the beef and vegetables in a lightly greased square (8×8) baking dish. Spread the mashed potatoes evenly over the top and then sprinkle on the cheddar cheese. Place the baking dish on a cookie sheet or baking pan just incase the filling bubbles as it bakes.
Bake for 20 to 25 minutes until the cheese is melted and golden on the edges.
Shepherd’s pie is classic pub food that feeds the soul. The seasoned beef and vegetables with cheddar topped mashed potatoes make a delicious dinner. It’s a wonderful meal to share on a cold winter day. So, cheers to the new year and here’s to believing that brighter days are coming soon!
