Prep 15 mins
Cook 35 mins
Allspice version. All meat and potatoes!
- 1 1⁄2 lbs boiling potatoes
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon oil
- 1 1⁄2 lbs lean ground beef
- 2 tablespoons flour
- 1⁄2 cup beef stock
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 teaspoon allspice
- 3 tablespoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon milk
- Cut potatoes into chunks.
- Put saucepan with salted water and bring to a boil.
- Reduce heat and cook until tender, 15 to 20 minutes; drain.
- Cook onions in oil in frying pan over medium heat until soft, about 5 minutes.
- Add garlic and cook another minute.
- Crumble in beef and cook until no longer pink; drain off excess fat.
- Stir flour into meat and then add stock slowly.
- Stir in salt, pepper, allspice, vinegar and Worcestershire sauce.
- Cook for 1 to 2 minutes.
- Pour into 1 1/2 quart casserole.
- Preheat oven to 400°F.
- Mash potatoes with salt and pepper and the 1 tablespoon of the butter and milk.
- (The potatoes will be quite dense).
- Spread over meat.
- Brush top with remaining butter.
- Bake until top is golden, 25 to 30 minutes.
I've loved Shepherd's Pie since I was a little girl, and have been looking for a good recipe for it almost as long. I think my search has ended. This was delicious! I did cut the allspice down to 1/4 tsp and added 3 tbsp flour to the meat (there was no amount listed for the flour addition). My husband was pleased with he results and so was I!
The combination of allspice and vinegar give it a very unusual flavor for the ordinarily mundane version of shepher's pie that I am used to. This was very good and I will be making it again.
I haven't had many Shepherd/Cottage Pies because they were always a little bland and dry. But this was delicious... the best I've had. I had two helpings!