Sheperd’s Pie (also called Cottage Pie) is a favorite in our home. The original Irish pie is made with lamb rather than beef, thus the name Sheperd’s Pie.
While there are many variations of this popular dish, I was intrigued to try Nora from Savory Nothings “best ever SHEPERD’S PIE.”
This is a bit labor intensive since everything is prepared from scratch. Maybe this is what intrigued me, or, it could have been the wine. Red wine always adds a bit extra flavor to beef gravy.
Steps to make a shepherd’s pie:
- Brown ground beef, then
- Stir in diced vegetables and sauté until softened.
- Stir in seasoning and flour, then stir in tomato paste.
- Deglaze the pan with red wine, then
- Add the broth, herbs and peas and
- Simmer until thickened.
- Cool the filling in a casserole dish
- Then top with mashed potatoes and cheese and
- Bake until golden and bubbly.
After baking for 20 minutes, I put it under the broiler to toast it up a bit before serving.
Prepared and served with a Wente Cabernet Sauvignon, a semi-sweet red. A drier, more robust red would have given the dish a richer, more flavorful gravy.