awesome international shepherd’s pies

How To Make awesome international shepherd’s pies

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  Step 1
  Gather your ingredients.
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  Step 2
  Place the Yukon potatoes into a large pot, and cover with water.
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  Step 3
  Bring to a boil, and cook until they can be pierced with a fork without resistance, about 60 minutes.
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  Step 4
  Chef’s Note: The amount of time it takes to tenderize the potatoes will depend upon their size, and this can be from 40 to 60 minutes. Make sure that you choose potatoes of approximately the same size. This will ensure that they all finish cooking at the same time.
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  Step 5
  Drain the potatoes and mash them in a bowl with the milk, 4 tablespoons of the butter, and 1 teaspoon of the kosher salt.
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  Step 6
  Chef's Note: To peel, or not to peel... that is the question that has plagued humankind since the potato was discovered. In my opinion, this is a rustic dish, so I mash them with the peel on... Up to you.
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  Step 7
  Chef's Tip: You might want to start out with 3/4 of a cup of milk and then add the remainder, if needed.
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  Step 8
  Or, you could use a food processor, combine the ingredients and go for it.
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  Step 9
  Mash, or blend until smooth.
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  Step 10
  Guru, my Jack Russell Terrier is hoping some of this falls on the floor.
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  Step 11
  Add the two remaining tablespoons of butter to a large skillet over medium heat.
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  Step 12
  Add the beef and garlic.
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  Step 13
  Sauté until the beef is nice and browned, about 7 to 10 minutes.
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  Step 14
  Season the beef with 1 teaspoon of the salt, the rosemary and the Worcestershire.
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  Step 15
  Stir until fully combined with the beef.
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  Step 16
  Sprinkle with 4 teaspoons of flour over the beef.
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  Step 17
  Stir and cook for about 5 minutes.
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  Step 18
  Chef’s Tip: This additional cooking will help to eliminate the flour taste from the beef.
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  Step 19
  Remove the beef with a slotted spoon from the pan, and reserve.
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  Step 20
  Chef’s Note: If there is any grease in the pan (there will probably not be) remove it before the next step.
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  Step 21
  Add the onion and the carrot to the pan, and cook over medium heat for about 7 to 10 minutes, or until the onion is soft and translucent.
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  Step 22
  Dust the mixture with the remaining 2 teaspoons of flour.
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  Step 23
  Stir and cook for an additional 3 to 5 minutes.
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  Step 24
  Add the beef stock to the pan.
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  Step 25
  Use a wooden spoon to scrape up any of the brown bits (fonds) clinging to the bottom of the pan, and dissolve them into the broth.
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  Step 26
  Chef's Note: One of the hardest things that I had to learn was to control the temperature of the pan. If it's slightly too hot, it will burn the bottom, and you won't have fonds... you'll have burned black bits. Watch that temperature.
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  Step 27
  Cook for an additional 3 to 5 minutes.
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  Step 28
  Chef’s Note: The liquid should be reduced by about half.
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  Step 29
  Add the beef and the peas into the pan, and incorporate into the mixture.
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  Step 30
  Cook for an additional 3 to 5 minutes.
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  Step 31
  Chef’s Note: The mixture should now be nice and thick.
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  Step 32
  Place a rack in the middle position, and preheat the oven to 350f (176c).
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  Step 33
  Butter the bottoms of 4 ramekins.
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  Step 34
  Chef’s Note: I’m using standard white ramekins with a diameter of 4.5 inches (11.5cm). You could make the whole thing at once by using a large baking dish.
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  Step 35
  Add 1/2 cup of reserved potatoes to each ramekin.
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  Step 36
  Smooth the mixture over the bottoms.
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  Step 37
  Add 3/4 cup of the beef mixture to each ramekin and smooth.
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  Step 38
  Add another 1/2 cup of potatoes to each ramekin and smooth over the top.
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  Step 39
  Dust with a bit of paprika.
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  Step 40
  Place the ramekins in the preheated oven and cook uncovered for about 40 minutes.
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  Step 41
  Remove when they are heated through and bubbly. Enjoy.
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  Step 42
  Keep the faith, and keep cooking.
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