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Recipe: Delicious, Comforting Shepherd's Pie Made With Pot Roast.
Submitted by Pam on Tue, 10/23/2012 - 22:47
Winter chill is in the evening air! It's the perfect time of year to warm up with the ultimate comfort food - Shepherd's Pie! And this recipe is extra comforting because it is made with pot roast! I developed this delicious (and filling) Shepherd's Pie for Diane's Sweetie and it has become a family favorite.
It can be made as one large casserole dish, but I am sharing the "singles" version as well. Think about how lovely it would be to come home after a long day at work and pull an individual Shepherd's Pie out of the freezer, warm it up in minutes and sit down to real, homemade comfort food!
EXTRA SPECIAL SHEPHERD'S PIE
Recipe makes one 9x13 casserole or 6 to 8 individual casseroles.
2 pounds well marbled chuck roast
1 envelope Lipton's Onion Soup Mix
Salt and pepper to taste for roast
Beef broth or wine - or both!
cooked peas (I prefer frozen "steamer peas")
4 large potatoes (Yukons work especially well)
3-4 Tablespoons butter
3 oz cream cheese
1/3 cup milk or half and half
salt and pepper to taste for the potatoes
3/4 to 1 cup grated cheddar or Monterey Jack cheese .
1. Set your oven to 300 F. Coat the inside of a large dutch oven with Pam spray.. Then add a couple Tablespoons of olive oil. (I like - no make it LOVE - my enameled dutch oven for making pot roast.)
2. Heat the dutch oven, place the pot roast in the hot oil and brown on both sides. Remove the dutch oven from heat.
3. Carefully turn the roast over and salt and pepper both sides.
4. Sprinkle the entire package of onion soup mix over the top.
5. Add enough broth or wine or a combination to come halfway up the sides of the roast.
6. Place the lid on the dutch oven and pop it into the oven. Bake for at least 3 hours. At the end of three hours, test your roast by inserting a fork into the meat. It should feel like you are placing your fork into a bowl of pudding! If there is resistance, roast another 30 minutes or so. The roast should be literally falling apart so that you must remove it from the juices in pieces using a slotted spoon!
NOTE: More liquid may be added during the cooking process if needed. Don't let the roast dry out.
8. While the roast is in the oven, peel and cut the potatoes into 1" chunks. Place in boiling water to cover and simmer for 10 to 15 minutes - until they are almost falling apart when pierced with a fork.
9. Remove the pan from the heat and immediately drain. Return the potatoes to the pot and mash. I like mine quite smooth, but a few lumps will not hurt a thing!
10. Add the butter, cream cheese, and milk and beat in thoroughly. Add salt and pepper to taste; and once thoroughly combined, stir in about half of the cheese. Cover and set aside.
11. Cook the peas and set aside.
12. When your roast is done, remove it from the pan juices and let it cool slightly on a large plate or shallow bowl.
13. Then, using two forks, shred it into small pieces.
Note: You will want lots of gravy! Add broth to your pan juices if needed. Add broth - do not add water. You will want at least two cups of juices - three would be better.
14. The pan juices will need to be slightly thickened. But just slightly. To do this, place a couple Tablespoons of flour and 3-4 Tablespoons of water in a small jar, cover the jar tightly and shake the liven' daylights out of it to remove all possible lumps!
15. Meanwhile, bring the pan juices to a boil on medium high heat.
16. Remove the dutch oven from the heat and while stirring constantly, slowly pour in some of the flour/water mixture - a little at a time until the mixture is slightly thickened. (You will most likely not use all of the flour mixture). Return to the heat and bring to a boil. Stir constantly and boil for a minute or two.
Slosh a bit up on the side of the pan - it should coat for a few moments and then begin to slide back into the mixture. Hopefully you can see what my slosh looks like above!
17. NOW YOU ARE READY TO ASSEMBLE!
If you are planning on freezing individual portions, line 6 to 8 small individual casserole dishes (or large custard dishes) with plastic wrap.
If you are planning to eat your Shepherds pie as soon as possible, no plastic wrap!! Just a bit of Pam spray.
If your whole family is coming for dinner - lightly spray a 9 x 13 casserole dish!
To assemble your Shepherd's Pie, place your meat in the very bottom and add peas on top.If you are using individual casseroles, divide the meat and peas evenly among them.
Most likely you will not use the entire package of peas. Save the rest for another meal.
Next add gravy.
And finally add the potatoes and sprinkle with remaining cheese.
If you are planning to eat your Shepherd's Pie right away, place uncovered in a 325 degree oven for about 30 minutes. (350 degree oven for the full recipe in a 9x13 pan.)
If you are planning to freeze single portions, seal the plastic wrap around the pies and place them dish and all in the freezer overnight. Once the pies are frozen, remove from the freezer and take the pies out of the dishes used for freezing. Wrap in foil and return to the freezer.
When you are ready to serve: unwrap your pie.
Don't forget to remove the plastic wrap too!
Place, potato side up, in a microwaveable bowl and loosely cover with a bit of waxed paper. I like to defrost mine first using 1/2 power for about 8 to 10 minutes and then finish off with full power for about 3 minutes. Microwaves vary so you will need to experiment.
If you prefer to warm in the oven, I would suggest removing your pie from the freezer in the morning. Unwrap it and set it in a oven proof bowl (Pyrex and Corning are always a good choice), cover tightly and place it in the fridge to defrost all day. In the evening simply bake it for about 30 minutes at 350. Remove the cover for the last half of the baking time.
It is hard to be exact about baking and micro times because every dish is going to be slightly different. Just make sure your Shepherd's Pie is completely defrosted and heated through before serving!!!