Ina Garten Shepherds Pie

Ina Garten is known for many good delicious recipes that she adds her touch to it, from which we choose shepherds pie to make. Some of you may know it as cottage pie, actually, there is a slight difference between these two that we will see later in this article.

Shepherds mean the guy that looks after sheep, and this pie consists of minced meat, with mashed potato on top, with Ina Garten touch this recipe will be really good for a family dinner or meeting, or even a party with a friend.

Where did shepherds pie originate?

Shepherds pie is originally from Britain to be more specific originating from the sheep country in Scotland and northern England.

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 shepherds pie and a cottage pie?

The main difference between a shepherds pie and a cottage pie is the meat, when this pie contains lamb it's called shepherds pie, and “cottage” usually applies to one made with beef.

So both of these names are for the same pie, I don't think that using different meat will make a problem, just feel free to use whatever meat you prefer.

Can you leave Ina Garten shepherds pie out overnight?

Yes leaving your Ina Garten shepherds Pie out overnight is definitely fine, if you prepare it later at night it will still too hot to throw it into the fridge when you go to bed.

So leave your Ina Garten shepherds pie out overnight to cool to room temperature, then make sure to cover it with aluminum foil or plastic wrap, it will stay in the fridge for about 3 to 5 days.

Can you freeze Ina Garten shepherds pie?

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

When you want to reheat your Ina Garten shepherds pie here is what you need to do:

1. Start by preheating your over to 350 degrees F.
2. Place your shepherds pie in the oven, while keeping the foil cover do not take it off.
3. Reheat your Ina Garten shepherds pie for 1 hour at 350 degrees F.

But keep in mind that this is will be the last time to reheat your Ina Garten shepherds pie, why? well, the Food Standards Agency recommends reheating your food just one time. As reheating your shepherds Pie leftover more than once not only is it going to be disgusting but you're putting yourself at risk of food poisoning.

So if you reheated your Ina Garten shepherds Pie, either eat it or just throw it in the trash.

What is a good side dish with Ina Garten shepherds pie?

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

Ina Garten Shepherds Pie Ingredients

For the filling:

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

For the mashed potatoes

• 3 pounds potatoes, feel free to use Yukon golds or Russet, or a mix of the two
• 6 tablespoons butter 1
• ½ cup whole milk, more if needed
• ½ cup sour cream
• Old-Salt Merchants Black Truffle salt
• black pepper

Ina Garten Shepherds Pie Instructions

Preparing mashed potatoes

1. Start by peeling the potatoes and cutting them into 1-inch cubes, once you are done, place them in a large pot of boiling salted water.
2. Let your potatoes simmer uncovered for about 10 to 12 minutes until they are tender.
3. Once they reached the tenderness you looking for, drain the potatoes in a colander then return them to the pot.
4. Meanwhile, take a small saucepan and heat both milk and butter in it until the butter is melted.
5. When the batter is ready, break your potatoes up with the use of a handheld mixer then at a low speed slowly add the hot milk and butter mixture to make the potatoes very creamy.
6. Now, add the sour cream, alongside 2 teaspoons of black truffle salt and pepper, keep whisking until combined.
7. Once Your mashed potatoes are ready, remove them from heat and set them aside.

Brown the meat (turkey, lamb, or beef)

1. As you are done with the mashed potatoes, go ahead and heat the oil in a large sauté pan over medium-high heat.
2. Add the meat that you chose in our case ground turkey (or lamb or beef) and let it cook until browned, keep in mind to crumble it with a wooden spoon as it cooks.
3. When the meat is cooked go ahead and transfer it to a separate plate with a wooden spoon then set aside, keep the grease in the sauté pan if there is any, if not add an extra tablespoon of oil to the pan.
4. Now you want to add the onion and sauté it for 5 minutes while stirring occasionally, then add the carrots alongside celery, mushrooms, and garlic, and sauté for about 5 to 7 more minutes, stirring occasionally, until softened.
5. Next, go ahead and stir the flour in with the veggie mixture until evenly combined, then let the mixture sauté for another minute, as always stirring frequently.
6. Take half a cup of the stock and stir in with the mixture using a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.

Add the rest of the sauce ingredients

1. Immediately stir in the rest of the stock alongside tomato paste, Worcestershire sauce, bay leaf, herb sprigs, and frozen peas until all combined, then let the mixture cook until it reaches a simmer.
2. Now you want to reduce heat to medium-low to maintain a low simmer while continue cooking for another 5 more minutes and stirring occasionally.
3. Once the time is up, remove and discard the bay leaves and herb sprigs, then stir in the cooked turkey ( it can be lamb or beef), at this point, you want to taste and season the mixture with OSM's Black Truffle and pepper as needed.

Layering and baking

1. Take a 9 x 13-inch baking dish and transfer the filling mixture to it and spread it out in an even layer.
2. Next, spoon the mashed potatoes on top of the filling and carefully spread them out in an even layer as well.
3. After preheating your oven to 400 degrees, bake your Ina Garten shepherds pie for about 20 minutes, or until the potatoes have that lightly golden and the filling starting to bubble up around the edges.

Garnish and serve

1. Finally, you can remove your baking dish from the oven, then sprinkle your Ina Garten shepherds pie with a few extra herbs on top if you would like, and serve.

Ina Garten Shepherds Pie Nutrition Facts

Amount Per Serving

• Calories 400
• Total Fat 30g 47%
  • Saturated Fat 15g 75%
• Cholesterol 97mg 33%
• Sodium 751mg 32%
• Potassium 483mg 14%
• Total Carbohydrate 13g 5%
  • Dietary Fiber 2g 8%
  • Sugars 2g
• Protein 19g 38%
• Vitamin A 2860%
• Vitamin C 7.9%
• Calcium 99%
• Iron 2.7%

Ina Garten Shepherds Pie

Author: Emily Hill Cooking Method:Baking Cuisine:British Courses:Main

Difficulty:IntermediatePrep time: 30 minutesCook time: 20 minutesRest time: minutesTotal time: 50 minutesServings:6 servingsCalories:400 kcal Best Season:Winter

Description

Ina Garten Shepherds Pie

Ingredients

Filling Ingredients

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

Mashed potatoes Ingredients

• 3 pounds potatoes, feel free to use Yukon golds or Russet, or a mix of the two
  
• 6 tablespoons butter
  
• ½ cup whole milk, more if needed
  
• ½ cup sour cream
  
• Old-Salt Merchants Black Truffle salt
  
• black pepper

Instructions

Preparing mashed potatoes

1. Start by peeling the potatoes and cutting them into 1-inch cubes, once you are done, place them in a large pot of boiling salted water.
   
2. Let your potatoes simmer uncovered for about 10 to 12 minutes until they are tender.
   
3. Once they reached the tenderness you looking for, drain the potatoes in a colander then return them to the pot.
   
4. Meanwhile, take a small saucepan and heat both milk and butter in it until the butter is melted.
   
5. When the batter is ready, break your potatoes up with the use of a handheld mixer then at a low speed slowly add the hot milk and butter mixture to make the potatoes very creamy.
   
6. Now, add the sour cream, alongside 2 teaspoons of black truffle salt and pepper, keep whisking until combined.
   
7. Once Your mashed potatoes are ready, remove them from heat and set them aside.

Brown the meat (turkey, lamb, or beef)

8. As you are done with the mashed potatoes, go ahead and heat the oil in a large sauté pan over medium-high heat.
   
9. Add the meat that you chose in our case ground turkey (or lamb or beef) and let it cook until browned, keep in mind to crumble it with a wooden spoon as it cooks.
   
10. When the meat is cooked go ahead and transfer it to a separate plate with a wooden spoon then set aside, keep the grease in the sauté pan if there is any, if not add an extra tablespoon of oil to the pan.
    
11. Now you want to add the onion and sauté it for 5 minutes while stirring occasionally, then add the carrots alongside celery, mushrooms, and garlic, and sauté for about 5 to 7 more minutes, stirring occasionally, until softened.
    
12. Next, go ahead and stir the flour in with the veggie mixture until evenly combined, then let the mixture sauté for another minute, as always stirring frequently.
    
13. Take half a cup of the stock and stir in with the mixture using a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan.

Add the rest of the sauce ingredients

14. Immediately stir in the rest of the stock alongside tomato paste, Worcestershire sauce, bay leaf, herb sprigs, and frozen peas until all combined, then let the mixture cook until it reaches a simmer.
    
15. Now you want to reduce heat to medium-low to maintain a low simmer while continue cooking for another 5 more minutes and stirring occasionally.
    
16. Once the time is up, remove and discard the bay leaves and herb sprigs, then stir in the cooked turkey ( it can be lamb or beef), at this point, you want to taste and season the mixture with OSM's Black Truffle and pepper as needed.

Layering and baking

17. Take a 9 x 13-inch baking dish and transfer the filling mixture to it and spread it out in an even layer.
    
18. After that, spoon the mashed potatoes on top of the filling and carefully spread them out in an even layer as well.
    
19. After preheating your oven to 400 degrees, bake your Ina Garten shepherds pie for about 20 minutes, or until the potatoes have that lightly golden and the filling starting to bubble up around the edges.

Garnish and serve

20. Finally, you can remove your baking dish from the oven, then sprinkle your Ina Garten shepherds pie with a few extra herbs on top if you would like, and serve.

Video