Veal and Beef Shepherd's Pie
If you are looking for the ultimate comfort food that will keep you warm this winter, this Shepherd's Pie is exactly what you need!
Ingredients
Potatoes
- 1½ lb potatoes (yukon gold recommended)
- ¼ cup half and half
- 4 tablespoon unsalted butter (½ stick)
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 egg yolk
Filling
- 2 tablespoon neutral oil grape seed oil or avocado oil
- 1 cup onion (chopped)
- 2 whole large carrots (peeled and diced)
- 2 cloves garlic (minced)
- 1 lb ground beef (80/20 or leaner)
- 1 lb ground veal
- 2 tablespoon all purpose flour
- ¼ cup tomato paste
- 1¼ cup chicken stock (low sodium)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rosemary sprig (remove leaves and finely chop)
- 1 tablespoon fresh thyme (remove leaves and finely chop)
- ½ teaspoon ground pepper
- salt to taste
- ½ cup fresh or frozen corn kernels
- ½ cup fresh or frozen edamame beans shelled
- Sweet Paprika sprinkle on top of potatoes
Instructions
Make the Potato Mash
- Peel and dice the potatoes (½ inch pieces). Add diced potatoes to a pot of cold water, cover, and bring to a boil. Reduce to simmer on low heat and cook uncovered until tender (10-15 minutes). While potatoes cook, prep filling below.1½ lb potatoes
- Once potatoes are done, drain water from the potatoes and return them to the large pot. Combine butter and half and half in a small saucepan and heat on low on the stove until warmed throughout.¼ cup half and half, 4 tablespoon unsalted butter
- Mash potatoes with a potato masher or potato ricer and add warmed half and half and butter. Add salt and pepper and continue to mash until smooth. Stir in egg yolk. Set aside.¾ teaspoon kosher salt, ¼ teaspoon black pepper, 1 egg yolk
Cook the Vegetables and Meat for the Filling
- Preheat oven to 400°F
- In a large pan, add a neutral oil over medium-high heat. Add chopped onion and carrots and sauté just until they begin to take color (3-4 min). Add garlic and stir to combine.2 tablespoon neutral oil, 1 cup onion , 2 whole large carrots , 2 cloves garlic
- Next add beef and veal to brown and cook through, then sprinkle flour over meat mixture and toss to coat. Cook for another 3-4 min.1 lb ground beef, 1 lb ground veal, 2 tablespoon all purpose flour
Finish the Filling
- Add tomato paste, chicken stock, Worcestershire sauce, rosemary and thyme, and stir to combine. Season with salt and pepper. Bring to a boil then reduce heat to simmer for 10-12 minutes until sauce thickens. Once thickened, add the corn and edamame beans and mix.¼ cup tomato paste, 1¼ cup chicken stock, 1 tablespoon Worcestershire sauce, 1 tablespoon rosemary sprig, 1 tablespoon fresh thyme , ½ teaspoon ground pepper, salt to taste, ½ cup fresh or frozen corn kernels, ½ cup fresh or frozen edamame beans
Assemble the Shepherd’s Pie and Bake
- Remove from heat and spread beef and veal mixture in a 9 X 9 inch baking dish. Layer with mashed potatoes. Sprinkle paprika on top and bake for 25 minutes uncovered. Once done, remove from the oven and let cool for 10 minutes before serving.Sweet Paprika
Notes
Substitutions
- Meat Mixture: You can use all beef, all veal, or even replace these with a different ground meat such as ground lamb, bison, pork or even ground chicken or ground turkey.
- Chicken Stock: Vegetable stock is a good substitution but you could use beef stock if you want this to be a bit richer in flavor.
- Fresh herbs: Dried rosemary and dried thyme can replace the fresh herbs in this recipe.
- Edamame beans: Peas can be used for a more traditional take instead of edamame beans.
- Once cooled to room temperature, store covered in an airtight container in the refrigerator for up to 5 days.
- You can reheat in the oven at 325°F or even use a microwave.
Nutrition
Calories: 604kcalCarbohydrates: 36gProtein: 35gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 173mgSodium: 657mgPotassium: 1321mgFiber: 5gSugar: 7gVitamin A: 3955IUVitamin C: 31mgCalcium: 97mgIron: 5mg
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