Recipes

Traditional Shepherd’s Pie (recipe from Outlander Kitchen cookbook)

We did it! We spent two amazing weeks in Scotland, Ireland and Italy. Even though two of the three countries primary language was English, the culture shock was still there. I’m writing this post to share with you my favorite meals in each country. As they say in Ireland, “Sláinte”, or cheers! Here’s the book I purchased and adore – Outlander Kitchen: The Official Outlander Companion Cookbook

Shepherd's Pie

Print Recipe
Serves: 6 or more Cooking Time: 1 hour

Ingredients

  • 2 pounds ground lamb, beef or turkey (for a healthier option)
  • 2 1/2 pounds yellow, potatoes, peeling and cut
  • 2 medium onions
  • 2 large carrots or medium parsnips, grated
  • 6 large mushrooms, sliced
  • 3 garlic cloves
  • 3 large egg yolks
  • 1 cup Parmesan cheese
  • 6 T butter
  • 1 T minced fresh rosemary
  • 2 T minced fresh thyme
  • 2 T tomato paste
  • 1 T worcestershire sauce
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1/2 cup red wine (optional)
  • 1 cup brown beef or chicken stock

Instructions

1

Move rack to middle and heat oven to 425°

2

In a large sauce pan, add meat, rosemary, thyme, salt and pepper. Cook until browned

3

Add onions, carrots, garlic and mushrooms, 5-7 minutes. Drain out excess fat

4

Add tomato paste, stir for one minute. Add red wine, reduce for 2 minutes

5

Add stock and Worcestershire sauce, simmer 15 minutes

6

In a separate large pot, add 2 inches of water, place potatoes in large pot

7

Over medium-high hear, cover and bring to boil

8

Reduce to medium and steam for 30 minutes, drain

9

Mash, add butter and egg yolk, until smooth

10

Add 1/2 Parmesan cheese and mix well

11

Spoon the meat mixture into baking dish (2 quarts), spoon potatoes over meat, sprinkle remaining Parmesan cheese

12

Bake 30 minutes, or until top is golden.

13

Recipe adapted from Book: Outlander Kitchen

Notes

This is the most authenitic recipe I stumbled across. After traveling, I ordered this book by Theresa Carle-Sanders, in hopes to bring to the US the fantastic foods I ate abroad.

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