Friday, February 12, 2010

Shepherd's Pie

90 mins


  • 1/2 cup butter
  • 1 medium white onion, finely chopped
  • 1 shallot, finely chopped
  • 1 cup celery, finely chopped
  • 1/4 cup scallions, minced
  • 8 cups whole-grain bread cubes (1/2-inch cubes), preferably stale
  • 2 tsp. ground sage
  • 1/2 tsp. dried marjoram
  • 1/2 tsp. dried thyme
  • 1/2 tsp. celery seed
  • 1/4 tsp. paprika
  • 1/2 tsp. sea salt
  • Fresh ground black pepper
  • 1 Tbsp. fresh parsley, minced
  • 1 vegetable bouillon
  • 2 cups boiling watter
Mashed Potato Crust:
  • 8-10 small White Rose potatoes, peeled and cut into 2-inch cubes (8-10 cups)
  • 1 stalk celery with leaves
  • 1 bay leaf
  • 1 large clove garlic
  • 3 Tbsp. butter
  • 1/4 cup raw or heavy cream
  • 1/2 tsp. sea salt, seasoned salt or salt-free seasoning
  • Fresh ground white pepper
Peel potatoes and place in large kettle of cold water. Add celery, bay leaf and garlic. Bring to a boil, cover and simmer for 20-30 minutes or until potatoes are tender.

While potatoes are cooking, prepare stuffing. In large heavy saucepan, melt butter. Add onion, shallot, celery and scallions. Saute until vegetables begin to soften. Add bread crumbs, sage, marjoram, thyme, celery seed, paprika, sea salt and pepper. Mix well. DIssolve 1 vegetable bouillon in 2 cups boiling water. Add to stuffing and mix well. Steam, covered, over very low heat, stirring frequently, for 15 minutes.

Preheat oven to 375 degrees. Prepare mashed potatoes. In small slikket, melt butter and add cream. Heat until hot, but do not boil. Remove bay leaf and garlic and place potatoes in food processor or mash by hand, mixing in butter-cream mixture. Add sea salt and pepper to taste and whip thoroughly.

Place stuffing in oven-proof casserole. Top with mashed potatoes. Bake in oven for 30-40 minutes or until potatoes have formed a golden crust. Prepare Mushroom Cream Gravy while pie bakes.

Mushroom Cream Gravy:
  • 2 Tbsp. butter
  • 1 shallot, minced
  • 1 lb. mushrooms, sliced
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1 1/2 cups water
  • 2 vegetable bouillon
  • 2 Tbsp. raw or heavy cream
  • 1/2 tsp. sea salt
  • 1/4 tsp. garlic crystals or garlic salt
In large heavy skillet, melt 2 Tbsp. butter. Add shallot and mushrooms and saute until mushrooms are soft and have released a dark brown juice. Remove mushrooms from pan with slotted spoon. Pour juice into measuring cup and reserve.

In same skillet, melt 2 Tbsp. butter. Add flour and stir with whisk to combine. Add mushroom liquid and continue stirring with whisk as gravy thickens. Slowly add water, whisking continuously and add bouillon. Whisk to dissolve bouillon. Add cream, salt and garlic. At this point mushrooms may be added to gravy or you may serve it plain over Shepherd's Pie.

Serves 4-6 People

Serves 4-6

Recipe via Fit For Life

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