Pregnant Shepherd’s Pie Recipe
Pregnant Shepherd’s Pie Recipe. This idea was conceived, like many others… from pure delusion.
The first time I had Shepard’s Pie was in my early 20s. I was at my sister’s old place, and she made this unbelievable, packed-with-flavor Shepard's pie. My sister is a bit of a sauce queen, so she suggested I top it with green Tabasco sauce. Oh man, it was so good. This is the recipe.
As far as pregnancy goes, which is the topic of the video! No. I am not pregnant, although it feels like I am! I know without a shadow of a doubt that I am not the only gal who has experienced this feeling of immaculate conception. I have been voluntarily practicing absence, so there's no biological way I am pregnant, but there is a metaphysical possibility. For all I know, I am carrying the next messiah.
While we're on the subject... the more I think about it... why do I not just sleep with any Joe Smoe I go on a date with? Why should I care what my body count is? Will I be getting some sort of metal for withholding from my bodily urges? No. There's no Global Peace prize for not being a hoe. So, I might as well! No... I can't. I remember now why I keep my legs closed; it has nothing to do with math. It's because I fall in love when I sleep with someone. Unless it sucks. Obviously. In that case, I wouldn't care if he lived or died. I'm not withholding for the accolades; I do it because of my mental fragility.
That's all for today, kids. Enjoy the recipe.
What I wore in the video
Total Time 1 hour 10 minutes
My Pregnant Shepherd’s Pie Recipe
Best Classic Shepherd’s Pot Pie - Ground Beef with vegetables in a rich gravy, topped with mashed potatoes and baked.
MEAT FILLING:
Prep Time 20 minutes | Cook Time 50 minutes
2 tablespoons olive oil
1 lb. 90% lean ground beef -or ground lamb
1 cup yellow onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery, finely chopped
1/2 cup peas (optional, i don’t like them so didn’t use them)
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1-2 bay leaves
salt & black pepper to taste
1/4 cup red wine
1 tablespoon Worcestershire sauce
3 garlic cloves, minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
INSTRUCTIONS
Add oil to a large skillet and place over medium-high heat for a couple minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add ground beef (or ground lamb) and break it apart with a wooden spoon. Add parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, red wine, peas, carrots, and celery. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Prepare your mashed potatoes.
ASSEMBLE THE CASSEROLE.
Spread the meat mixture evenly into a 9x9 or 7x11 inch baking dish. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
