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Shepherd’s Pie

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 Shepherd’s Pie
Recipe for the week of April 15-19, 2024 for BAKING CLASSES ONLY Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 6 servings
Ingredients
For the Filling
  • 1 1/2 pounds ground beef
  • 2 tablespoon vegetable oil
  • 1 cup red wine vinegar
  • 1 tablespoon Tomato Paste
  • 3 tablespoon butter
  • 1 yellow onion chopped
  • 1 carrot chopped
  • 3 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 1/2 teaspoons Salt
  • 1 teaspoon black pepper
  • 1 1/2 cups frozen peas
For the Crust
  • 1 cup all purpose flour
  • 2 teaspoon sugar
  • 1/4 teaspoon Salt
  • 4 tablespoon butter chilled and diced into small cubes
  • 2-3 tablespoon ice water
  • 4 tablespoon butter chilled and diced into small cubes
  • 2-3 tablespoon ice water
Course Main Dish
Cuisine Irish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
Yield 6 servings
Ingredients
For the Filling
  • 1 1/2 pounds ground beef
  • 2 tablespoon vegetable oil
  • 1 cup red wine vinegar
  • 1 tablespoon Tomato Paste
  • 3 tablespoon butter
  • 1 yellow onion chopped
  • 1 carrot chopped
  • 3 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • 2 1/2 teaspoons Salt
  • 1 teaspoon black pepper
  • 1 1/2 cups frozen peas
For the Crust
  • 1 cup all purpose flour
  • 2 teaspoon sugar
  • 1/4 teaspoon Salt
  • 4 tablespoon butter chilled and diced into small cubes
  • 2-3 tablespoon ice water
  • 4 tablespoon butter chilled and diced into small cubes
  • 2-3 tablespoon ice water
Instructions
For the Filling
  1. Cook ground beef in hot oil in a large skillet over medium-high heat, stirring occasionally, 8 minutes or until crumbled and no longer pink. Add red wine vinegar and tomato paste, and cook, stirring occasionally, 4 to 5 minutes or until wine is completely evaporated. Remove mixture from skillet, and drain. Wipe skillet clean.
  2. Melt butter in skillet over medium-high heat. Add onion and carrots, and sauté 4 to 5 minutes or until slightly browned and tender. Add garlic, and cook, stirring constantly, 30 seconds. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth, and bring to a boil, stirring constantly. Reduce heat to medium; stir in Worcestershire sauce and next 4 ingredients. Simmer 10 minutes or until thickened. Stir in peas and beef mixture. Remove from heat.
For the Crust
  1. In a medium mixing bowl whisk together flour, sugar, and salt. Add butter and cut into mixture using spatula or electric mixer until there are just small pea size clumps of butter. Add ice water at a time and toss until mixture is just moistened and comes together in bigger clumps. Gather mixture into a ball.
  2. After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle. Carefully place the dough into a pie tin. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the filling in the pie tin. Roll out the 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  3. Bake for 35 minutes, or until crust is golden brown. Cool for 10 minutes before serving.