Ina Garten's Shepherd's Pie

Ina Garten's shepherd's pie is a delicious mixture of ground turkey and vegetables topped with creamy mashed potatoes before being baked in the oven. While some people may call it cottage pie, it actually has some differences. Here is how to make Ina Garten's shepherd's pie in addition to some information about what makes it different from cottage pie.

Where Did Shepherd's Pie Originate?

Shepherd's pie is originally from Britain, specifically originating from the sheep-raising areas of Scotland and northern England. Usually, this meat pie is made by mincing or dicing lamb and then topping it with a thick layer of mashed potatoes.

What is the Difference Between a Shepherd's Pie and a Cottage Pie?

The main difference between a shepherd's pie and a cottage pie is the meat. For example, when it contains lamb, it's called shepherds pie, and then when it includes beef, it is called cottage pie. No matter what these pies are called, feel free to use whatever meat you prefer.

Can You Leave Ina Garten's Shepherd's Pie Out Overnight?

Yes, you can leave the shepherd's pie if you prepare it later at night and it is still too hot to put it into the fridge when you go to bed. However, if it has already cooled down, you should place it in the fridge immediately. Simply cover it with aluminum foil or plastic wrap and put it in the fridge for up to 3 to 5 days.

Can You Freeze Ina Garten's Shepherd's Pie?

Yes, freezing Ina Garten's shepherd's pie is totally fine. First, you need to make sure that your pie has cooled to room temperature, and then you can cover it tightly with foil. Your shepherd's pie can be stored in the freezer for up to 2 months.

When you want to reheat your shepherd's pie, here is what you need to do:

1. Preheat the oven to 350 F.
2. Place the covered shepherd's pie in the oven.
3. Reheat for 1 hour until heated through.

What is a Good Side Dish to Serve with Ina Garten's Shepherd's Pie?

• Glazed Carrots
• Condensed Milk Bread
• Corn Salad
• Mushy Peas
• Baked Beans
• Green Beans
• Beet Salad
• Roasted Brussels Sprouts

Ina Garten's Shepherd's Pie Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1.25 pounds ground turkey
• 1 medium white onion, peeled and diced
• 2 medium carrots, finely diced
• 2 stalks of celery, finely diced
• 8 ounces white button mushrooms, finely diced
• 4 cloves garlic, peeled and minced
• ¼ cup all-purpose flour
• 2 ½ cups chicken, beef, or vegetable stock, divided
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 sprigs each of fresh rosemary and thyme
• ½ cup frozen peas
• Old-Salt Merchants black truffle salt, to taste
• Black pepper, to taste

For the Mashed Potatoes

• 3 pounds potatoes, such as Yukon golds or russets, or a mix of the two
• 6 tablespoons butter
• ½ cup whole milk, or more if needed
• ½ cup sour cream
• 2 teaspoons Old-Salt Merchants black truffle salt, to taste
• Black pepper, to taste

Ina Garten's Shepherd's Pie Instructions

Preparing Mashed Potatoes

1. Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot of boiling salted water.
2. Simmer the potatoes uncovered for about 10 to 12 minutes until they are tender.
3. Once they are tender, drain the potatoes in a colander and then return them to the pot.
4. Meanwhile, heat the butter and milk in a small saucepan until the butter is melted.
5. Use a handheld mixer to break up the potatoes; then, on low speed, slowly add the hot milk and butter mixture, and beat until very creamy.
6. Beat in the sour cream, black truffle salt, and pepper, to taste, until combined.
7. Once the mashed potatoes are ready, remove them from the heat and set them aside.

Browning the Turkey

1. Heat the oil in a large sauté pan set over medium-high heat.
2. Add the ground turkey (or lamb or beef) and let it cook until browned, crumbling it with a wooden spoon as it cooks.
3. When the meat is cooked, transfer it to a plate and set it aside. Keep the fat in the sauté pan, however, if there isn't any, add an extra tablespoon of oil to the pan.
4. Add the onion and sauté it for 5 minutes while stirring occasionally. Add the carrots, celery, mushrooms, and garlic, and sauté for about 5 to 7 more minutes, stirring occasionally, until softened.
5. Add the flour and allow it to cook for another minute while stirring frequently.
6. Stir a ½ cup of the stock into the mixture with a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.

Adding the Rest of the Sauce Ingredients

1. Immediately stir in the rest of the stock along with the tomato paste, Worcestershire sauce, bay leaf, herbs, and frozen peas until combined; let the mixture cook until it reaches a simmer.
2. Reduce the heat to medium-low to maintain a low simmer while continuing to cook it for another 5 minutes, while stirring occasionally.
3. Once the time is up, remove and discard the bay leaves and herb sprigs. Then, stir in the cooked turkey. Then, taste and season the mixture with the black truffle salt and pepper to taste.

Assembling and Baking

1. Transfer the filling mixture to a 9 x 13-inch baking dish and spread it out in an even layer.
2. Spoon the mashed potatoes on top of the filling and carefully spread it in an even layer as well.
3. Preheat the oven to 400 F; bake the shepherd's pie for about 20 minutes, or until the potatoes have turned light golden and the filling starts to bubble up around the edges.

Garnishing and Serving

1. Remove your baking dish from the oven and sprinkle the shepherd's pie with some chopped herbs before serving.

Ina Garten’s Shepherd’s Pie

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ina Garten’s shepherd’s pie is a delicious mixture of ground turkey and vegetables topped with creamy mashed potatoes before being baked in the oven. While some people may call it cottage pie, it actually has some differences. Here is how to make Ina Garten’s shepherd’s pie in addition to some information about what makes it different from cottage pie.

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Ingredients

For the Filling:

• 1 tablespoon olive oil
• 1.25 pounds ground turkey
• 1 medium white onion, peeled and diced
• 2 medium carrots, finely diced
• 2 stalks of celery, finely diced
• 8 ounces white button mushrooms, finely diced
• 4 cloves garlic, peeled and minced
• ¼ cup all-purpose flour
• 2 ½ cups chicken, beef, or vegetable stock, divided
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 sprigs each of fresh rosemary and thyme
• ½ cup frozen peas
• Old-Salt Merchants black truffle salt, to taste
• Black pepper, to taste

For the Mashed Potatoes

• 3 pounds potatoes, such as Yukon golds or russets, or a mix of the two
• 6 tablespoons butter
• ½ cup whole milk, or more if needed
• ½ cup sour cream
• 2 teaspoons Old-Salt Merchants black truffle salt, to taste
• Black pepper, to taste

Instructions

Preparing Mashed Potatoes

1. Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot of boiling salted water.
2. Simmer the potatoes uncovered for about 10 to 12 minutes until they are tender.
3. Once they are tender, drain the potatoes in a colander and then return them to the pot.
4. Meanwhile, heat the butter and milk in a small saucepan until the butter is melted.
5. Use a handheld mixer to break up the potatoes; then, on low speed, slowly add the hot milk and butter mixture, and beat until very creamy.
6. Beat in the sour cream, black truffle salt, and pepper, to taste, until combined.
7. Once the mashed potatoes are ready, remove them from the heat and set them aside.

Browning the Turkey

8. Heat the oil in a large sauté pan set over medium-high heat.
9. Add the ground turkey (or lamb or beef) and let it cook until browned, crumbling it with a wooden spoon as it cooks.
10. When the meat is cooked, transfer it to a plate and set it aside. Keep the fat in the sauté pan, however, if there isn’t any, add an extra tablespoon of oil to the pan.
11. Add the onion and sauté it for 5 minutes while stirring occasionally. Add the carrots, celery, mushrooms, and garlic, and sauté for about 5 to 7 more minutes, stirring occasionally, until softened.
12. Add the flour and allow it to cook for another minute while stirring frequently.
13. Stir a ½ cup of the stock into the mixture with a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.

Adding the Rest of the Sauce Ingredients

14. Immediately stir in the rest of the stock along with the tomato paste, Worcestershire sauce, bay leaf, herbs, and frozen peas until combined; let the mixture cook until it reaches a simmer.
15. Reduce the heat to medium-low to maintain a low simmer while continuing to cook it for another 5 minutes, while stirring occasionally.
16. Once the time is up, remove and discard the bay leaves and herb sprigs. Then, stir in the cooked turkey. Then, taste and season the mixture with the black truffle salt and pepper to taste.

Assembling and Baking

17. Transfer the filling mixture to a 9 x 13-inch baking dish and spread it out in an even layer.
18. Spoon the mashed potatoes on top of the filling and carefully spread it in an even layer as well.
19. Preheat the oven to 400 F; bake the shepherd’s pie for about 20 minutes, or until the potatoes have turned light golden and the filling starts to bubble up around the edges.

Garnishing and Serving

20. Remove your baking dish from the oven and sprinkle the shepherd’s pie with some chopped herbs before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 881Total Fat: 45gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 209mgSodium: 1456mgCarbohydrates: 70gFiber: 9gSugar: 9gProtein: 52g