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Crispy, Crunchy Shepherd's Pie | Recipeish | Gustus Vitae

  •  Yield: Serves 4.
  • Time Estimate: 1 hour, including 40 minutes unattended.
  • Storage Notes: Best if enjoyed the same day, will keep for another day covered and refrigerated.
  • Difficulty: Easy.

Our favorite shepherd's pie 'recipe' is one that encourages experimentation and accounts for what's in the fridge - the only thing we're dead-set on is a wonderfully crunchy, crispy crust. Cracking though that crust, down into fluffly potatoes, then rich gravy-laced meat and the odd veggie or two, and lifting that whole beautiful mess up on your fork - Yum!

 Ingredients (All approximate: work with what you have and like)

Directions
    • Remove all ingredients from the fridge, and preheat oven to 350F.
    • Cook ground beef/chicken/turkey, and roughly measure out quantities of all ingredients.
    • Separate ingredients into oven-safe bowls and containers, and pop in the oven, working in batches if need be, for around 5-8 minutes, bringing up to room temperature.
    • Make your gravy - we have an easy recipe here, but a simple roux enriched with milk will do just fine too.
    • Use the 1/2 stick of butter to thoroughly grease the bottom and sides of a large rectangular baking dish, like this handsome one from Emile Henry.
    • Place reserved 1 1/2 sticks of butter in a small bowl and microwave on high for 1-2 minutes to melt it completely.
    • In a large mixing bowl, whisk together panko, Taste of Provence, 1 Tbs Crushed Red Pepper Flakes, Herbed Truffle Seasoning, and Parmesan cheese.
    • Pour over melted butter, and mix well to thoroughly combine.
    • Begin assembling in layers: first veggies, then ground beef/chicken/turkey, then mashed potatoes.
    • Take care to make sure the layers go all the way to edges, and completely fill the baking dish.
    • Finally, top with Parmesan & panko mixture, sprinkling on a bit of extra Parmesan after layering.
    • Pop in the oven and cook uncovered for 30 minutes.
    • Increase heat to broil, and cook for a further 5-8 minutes, or until well browned, placing reserved gravy in the oven briefly to warm up as you do.
    • Rough chop parsley, and reserve.
    • Remove from oven and allow 10 minutes to cool: it's hard to wait, but doing this will give everything a chance to firm up a bit so it stays together when you're plating it.
    • Serve, sprinkling over reserved Crushed Red Pepper Flakes and parsley, drizzle over gravy, and devour.
    If you'd like to get your hands on a handsome rectangular baking dish like this, use code GV20 for 20% off at https://www.emilehenryusa.com/