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Origins of shepherd's pie

Origin of Shepherds Pie: History and How to Make It

The History of Shepherd’s Pie

The problem is, there isn’t much to the history—at least not in a straightforward way. There doesn’t seem to be a singular person, event, place, or circumstance that gave the world shepherd’s pie. Instead, there are bits and pieces of history that, together, and once interpreted, allow the emergence of shepherd’s pie to make sense. So, here’s a brief rundown of those facts:

In 1589, Sir Walter Raleigh introduced the potato to Ireland, and over time, the potato gained acceptance in Ireland as an edible, affordable piece of produce, particularly for the poor. 

The British loved beef, and sparked an increase in beef production in Ireland. The Irish were never big beef eaters. Regardless, they couldn’t really afford it while Ireland was under British control.

Shepherd's pie originated in the 1700s in Ireland. During this time, money was tight for families. Housewives were left trying to make use of every bit of food they had

Here goes. It’s a hearty dish with origins in the United Kingdom and Ireland composed of ground meat cooked in gravy, onions, carrots, celery, and a mashed potato crust (can be top and bottom, or just top).

Though mass produced pies often have a mashed potato topping instead. If it is made with mutton or lamb it is usually called "shepherd's pie" (because a shepherd looks after sheep) and has a topping of mashed potato, patterned to represent sheep's fleece

Recipe Source

Best Shepherd's Pie Recipe

Ingredients 

2 lb. russet potatoes, peeled, sliced ½” thick

Kosher salt

2/3 c. half-and-half

4 tbsp. unsalted butter

2 tbsp. chopped fresh parsley, divided

Freshly ground black pepper

1 tbsp. canola oil

2 lb. lean ground beef or lamb

1 medium yellow onion, chopped

2 medium carrots, peeled, chopped

3 cloves garlic, chopped

2 tsp. chopped fresh rosemary

2 tsp. chopped fresh thyme

3 tbsp. tomato paste

1/2 c. dry red wine, such as Cabernet Sauvignon

1 c. low-sodium beef broth

3 tbsp. Worcestershire sauce

Cooking spray

3 tbsp. all-purpose flour

1 c. frozen corn

1 c. frozen peas

3 tbsp. grated Parmesan

Special Equipment 

9x13 pan

Potato masher

Steps

Step 1

Preheat the oven to 400°. In a medium saucepan, cover potatoes with water by ½”; add 1 tablespoon salt. Bring to a boil over high heat. Cook until potatoes are fork-tender, 13 to 15 minutes. Drain potatoes; set aside in a colander. 

Step 2

In the same pot over medium-low heat, combine half-and-half and butter, stirring until butter is melted. Return potatoes to pot. Mash potatoes with a potato masher or a fork. Stir in 1 tablespoon parsley; season with salt and pepper. Remove from heat.  

Step 3

Meanwhile, in a large skillet over medium-high heat, heat oil. Add beef; season with 2 teaspoons salt and ½ teaspoon pepper. Break up beef with a wooden spoon and cook until crumbled and no longer pink, 6 to 8 minutes. Using a slotted spoon, transfer beef to a plate. Pour off all but 2 tablespoons of beef drippings. 

Step 4

In the same skillet over medium heat, cook onion and carrots, stirring, until onions begin to soften, 5 to 6 minutes. Add garlic, rosemary, and thyme and cook, stirring, until fragrant, about 2 minutes more. Return beef and accumulated juices to skillet; stir in tomato paste. Cook, stirring, until tomato paste turns dark red, 3 to 4 minutes. Add wine and cook, stirring, until almost completely evaporated, 2 to 3 minutes. Stir in broth and Worcestershire and bring to a simmer. Sprinkle with flour and cook, stirring occasionally, until the sauce is thickened, about 5 minutes. Stir in corn and peas. 

Step 5

Pour beef mixture into a 9”x 13” pan and dollop mashed potatoes on top. Lightly spray a rubber spatula with cooking spray and spread potatoes over beef mixture. Sprinkle with Parmesan and a pinch of pepper.

Step 6

Bake shepherd’s pie until the beef mixture is bubbling, about 25 minutes. Remove from the oven. Place a rack in the upper third of the oven and turn the broiler to high. Broil until the top begins to brown, 1 to 2 minutes. Remove from the oven, sprinkle with remaining 1 tablespoon parsley, and let cool 10 minutes before serving.