Shepherd’s Pie
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Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.
Shepherd’s pie is a comforting dish consisting of creamy mashed potatoes on top of a rich and bubbly stew. It originated in the UK and Ireland and is traditionally made with lamb, but in the U.S. it is more commonly made with beef (and referred to as cottage pie). While the original version is made with leftover lamb stew, modern recipes typically call for ground meat, which cooks quickly and doesn’t require leftovers.
For this version, you begin by whipping up a batch of buttery, sour cream-enriched mashed potatoes, and then you make a flavorful ground beef stew with bacon, vegetables, and wine. You can either spread the mashed potatoes over the stew right in the skillet (for easy clean-up) or assemble the layers in a separate casserole dish for baking.
Table of Contents
“This was excellent! So much better than the old school Shepard’s pie from when I was a kid. It was definitely worth the effort!”
What You’ll Need To Make Shepherd’s Pie
- Ground beef: Serves as the for the filling. Using extra-lean beef means there’s no need to drain excess fat.
- Baking soda: Tenderizes the beef.
- Russet potatoes: The key ingredient for a fluffy, creamy mashed potato topping.
- Sour cream, butter, and half & half: These enrich the mashed potatoes, making them creamy and flavorful.
- Bacon: Adds a smoky depth to the filling.
- Onions and garlic: These aromatics form the base flavor of the filling.
- Carrots and peas: Add sweetness, color, and a vegetable component to the dish.
- Red wine: Adds robust flavor and complexity to the sauce.
- All-purpose flour: Thickens the filling, ensuring it’s hearty and not too liquidy.
- Tomato paste: Provides concentrated tomato flavor, adding umami and richness to the filling.
- Worcestershire sauce: Adds a tangy, meaty depth of flavor.
- Chicken broth: Adds savory moisture to the filling.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the Beef
Before starting with the mashed potatoes, it’s important to tenderize the beef. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl.
Mash with your hand to combine, and set aside for 20 minutes. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender.
Step 2: Make the Mashed Potatoes
While the meat tenderizes, place the potatoes in medium saucepan and add enough cold water just to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 10 minutes. The potatoes should be soft and fork-tender.
Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes.
Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt.
Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set aside.
Step 3: Make the Stew
Heat a large oven-proof skillet over medium heat and add the bacon. Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.
Add the onions and carrots to the bacon fat.
Cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more.
Add the wine and increase the heat to high; bring to a boil, scraping any brown bits off the bottom of the pan, until the liquid reduces by about half.
Add the flour and stir until dissolved.
Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce.
Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes.
Add the chicken broth and bring to a simmer. Reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes.
Add the thyme, pepper, peas, and reserved bacon.
Cook to warm the peas, then taste and adjust seasoning, if necessary.
Step 4: Assemble & Bake
Dollop the mashed potatoes evenly over the filling.
Use a rubber spatula to spread evenly all the way to the edges of the skillet.
Drag a fork across the top to make ridges.
Place the skillet on a baking sheet or large sheet of foil to catch any drips. Bake until hot and bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.)
Sprinkle the Shepherd’s pie with chives and serve.
Frequently Asked Questions
You can prepare Shepherd’s pie partially in advance. The stew portion can be made several days ahead and kept refrigerated. Before assembling the pie, simply reheat the stew, adding a bit of broth if needed to adjust the consistency if it seems dry. However, for the best results, the mashed potatoes should be prepared fresh, right before assembling and baking the pie. This approach ensures the topping is creamy and the filling is flavorful and moist.
Yes, as mentioned above, ground lamb is the traditional choice for Shepherd’s pie and would work beautifully here. For a lighter version, you can substitute ground chicken or turkey. When using meats other than beef, you can omit the step of tenderizing with baking soda.
Shepherd’s pie can be stored in the refrigerator for up to 4 days. Ensure it’s covered tightly with plastic wrap or store in an airtight container. When you’re ready to enjoy it again, simply reheat it in the oven or microwave until warmed through.
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Shepherd’s Pie Video Tutorial
Shepherd's Pie
Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.
Ingredients
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 teaspoons salt, divided
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup sour cream
- 5 tablespoons unsalted butter, cut into 1-in chunks
- ¼ cup half & half
- 4 oz bacon, diced (about 3 slices thick-cut bacon)
- 2 medium yellow onions, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1½ cups chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
- 2 tablespoons finely chopped chives
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
- While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
- Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
- Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
- Note: If you don’t have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
- Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.
Nutrition Information
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- Per serving (6 servings)
- Calories: 650
- Fat: 33 g
- Saturated fat: 15 g
- Carbohydrates: 50 g
- Sugar: 7 g
- Fiber: 5 g
- Protein: 33 g
- Sodium: 1243 mg
- Cholesterol: 122 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
This is one of my favourite recipes!
Could you recommend a side to go with this? ( Certainly not that it needs one…I’m just trying to add some other things to impress my dinner guests 😊 )
Thanks!
So glad you like it Ronda! It would pair nicely with a simple green salad.
The best shepherd’s pie I have ever made! The entire family absolutely loved it on a cold winter’s night. Thank you.
I knew this dish looked yummy and you can never go wrong with a recipe of Jenns but OMG the flavour!!!! One of the best comfort food recipes I’ve ever made. Delish!
This looks soooooo good. Cold weekend ahead here in Boston…I am definitely making this!! Thanks! Hope you and your family are well in these crazy times….
Hi Jenn,
Can I use pancetta in place of the bacon? I believe it is Italian bacon, and I have it already diced so your thoughts on it.
Yep definitely 😊
I loved loved loved your lamb stew recipe. ( I had to buy a whole shoulder of lamb and bone it myself, but the it was worth it!). Two questions on this: I prefer the lamb version. I see your recommendation a few comments before mine. I use a menu app to cut your recipe in half, but I am clueless about how to “cut the pan in half.” My math says going to a 10” pan is about 70% of the 12 and an 8” pan is about 45% of the 12. I think the 8” would make a fun dinner for two. I’ll share when I try it out.
I made this last week and it turned out delicious–so flavorful! I made the entire thing a day ahead and kept it in the fridge with plastic wrap over the top until the next evening when I baked it (didn’t carefully read the make ahead instructions). To me, it worked out fine that way! I also added a few more peas than called for because I like a closer ratio of meat to veggies. I’m sure I’ll be revisiting this recipe many times over the next few months of winter!
Hi, Authentic Shepherds Pie is made using lamb, not beef. It does not have tomato paste in it. It’s gravy based. Adding tomato makes it more Italian.
I think you have created something very interestingly different here here… but perhaps the name should change.
SHEL S
Hi Why do you add baking soda? Thank you, be safe, Doug. You have some great ideas.
Hi Doug, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender. Hope that clarifies and that you enjoy if you make the shepherd’s pie!
I love your recipes. Just a note that shepherd’s pie is made of ground lamb and using beef, the pie is known as cottage pie. I make both all the time.
Hi Mary, Glad you like the recipes! And, Yes, you’re correct! I mention in the recipe intro that nowadays you’ll often find Shepherd’s Pie with beef. Hope you enjoy if you make it!
Hi Jenn,
I really want to try this recipe as I love all of your recipes I have ever tried. Is there a good way to split up the preparation for this recipe ie could I make the potatoes ahead of time? What would you suggest? I have two under two so being in the kitchen uninterrupted for more than like 30 minutes is close to impossible. Thanks!
Hi Liz, if want to make any portion of the recipe ahead, I’d suggest the ground beef filling. You can refrigerate that for a day or two until you’re ready to make the mashed potatoes. Hope that helps (and enjoy your little ones)! 🙂
Really delicious. Best recipe I have tried.
I made a vegan version of this for our Christmas dinner this year and it was seriously the best dinner ever!!!
I used ‘impossible burger’ meat instead of the ground beef. Omitted the bacon, and added chopped celery–and used non dairy subs in the mashed potatoes. Everybody (including meat eaters) loved it.
Thanks for another great recipe.
Thank you for a great recipe! It was so delicious! I used white wine because I am not a fan of red wine and it was terrific!
Jenn,
So glad I stumbled upon your lexicon. I love cooking with my kids and your site has given us a lot of new dishes & memories. Questions/comments:
1. Do you have a preferred cooking wine for shepherd’s pie? I used Malbec, had a great flavor but curious what your choice is.
2. I grabbed ground sirloin by accident, made for slightly chewy texture. Won’t make that mistake again.
3. Considering adding a dash of cumin. Thoughts?
Thanks in advance.
Hi Kyle, glad you found the blog as well! Regarding the cooking wine, you can use any dry red – Merlot, Pinot Noir, Cabernet Sauvignon, Syrah, Red Zinfandel, etc. – that you have in the house. Don’t use anything too pricey — when using wine for cooking, something inexpensive (but still good enough to drink) is ideal. And cumin sounds like an unusual addition, but if you just use a little, I think it’s fine. Hope that helps!
Outstanding recipe, to say the least…now I’m sitting here trying to figure out how to convert it for 8 ! Wish there was a simple (??) button to push. Thanks again for ALL your 5 Star recipes.
Hi Don, So glad you like it! For 8, I would double the recipe (you may have some leftovers). 🙂
thanks…will do !
We loved this recipe, as most we try from your blog.
I came across your website during my thanksgiving recipe hunt and was drawn to this particular recipe to keep in mind for a later day. Shepherds pie was one of the first dinners I was taught to make as a young teen; albeit, a can of condensed soup was in the mix unlike this beauty. My question for you today is your pan. Is this a carbon steel pan, or could you please direct me to you favorite cooking pans? Much appreciation from MT!!
Hi Jeni, That’s an All-Clad 12-inch stainless pan (and All-Clad is my favorite brand of cookware). Hope you enjoy the Shepherd’s Pie if you make it!
Hi Jenn! Do you think substituting ground lamb for the ground beef would work? If so, would you make any adjustments? Thanks.
Hi Elsa, Yes, lamb will work. You can skip the tenderizing step as well as the bacon (lamb is so flavorful that I don’t think the bacon is necessary). Enjoy!
I love all of your recipes that I’ve tried so far!
With this recipe, can I leave out the bacon? Would it taste fine without it?
Thanks!
So glad you’re enjoying the recipes! I think the bacon adds a lot of flavor, but several readers have commented that they’ve made this without it and have been happy with the results. Please LMK how it turns out if you try it!
This was absolutely delicious! I followed the recipe but left out the thyme. Next time, I’d love to try it with ground turkey to make it a little healthier. Have you tried?
Hi Marla, Glad you liked it. It won’t be quite as flavorful with ground turkey, but it will work (and you can skip the step of treating the meat with the baking soda). Please LMK how it turns out with turkey!
Great recipe, however this is Cottage Pie. Shepards Pie uses lamb, Cottage uses beef 😉
I don’t generally make shepherd’s pie and when I do I use steak and cut it up in small bite sized pieces. BUT! I have to say this was delicious and the bacon added a lot of flavor!
Thanks again Jen for another keeper!
I am not a fan of Shepherds (or Cottage) Pie. However, my husband asked for it tonight and I found this recipe. It was delicious!!!
I agree that the prep part was a bit time consuming, but I think once made a few times, it will go much faster. This will definitely be made often.
This was delicious ! Is it possible , if not using a skillet , to make this ahead of time to freeze ? And can it be frozen after putting potatoes on and before baking? Thanks!
Glad you liked it! I don’t think the dish freeze well because of the mashed potatoes on top, but I do think you could make the meat mixture in advance and freeze that. Hope that helps!
I made this for a meal for a potluck. My husband and I both loved it; there was almost nothing left. I used ground turkey instead of beef; and it was still delicious! I will make it again. Thank you for the recipe!
There are many more of your recipes I am anxious to try!
Made this tonight & it was very good. I used a large casserole dish as I used 2 lbs ground lamb & added fresh corn. Followed everything else exactly as directed. Will definitely be my go to recipe for Shepherd’s pie.
I LOVE this recipe. I’ve made it several times and have never had a need to change a thing but lately I’ve been trying to limit my carb intake so when I saw your cauliflower puree recipe I got creative and used that as my topping instead of potatoes for the shepherd’s pie. Delish! Will definitely make this again and for anyone interested, you may want to double the Cauliflower puree recipe if you are subbing for the mashed potatoes. Thanks for all you do!
Hi Jenn! I want to double the shepherd’s pie recipe but wasn’t sure if I would double ALL ingredients. Your recipes are amazing!❤
Glad you like the recipes! Yes, I would double all the ingredients. Enjoy!
Amazing! I’d had Shepherd’s Pie while in London and did not think much of it. But being St. Patrick’s Day, I thought I’d give it a try and just happened upon this recipe. I’d read the reviews and wanted to see what everyone else was so enthused about. Well…this recipe did not disappoint. I’m not a huge meat lover, but this pie was so delicious I kept wanting to eat more. I only changed one thing. I reduced the amount of salt by half in both the meat/veggie section and the potatoes section. My husband and I were both so happy I did. It was more than plenty salty and not at all under seasoned. I am one that always wants more salt, but in this recipe I didn’t want any. Next time I will double or triple the veggies. I would also like to try shredded or ground chicken. I’ve never cooked with ground lamb. Maybe that would be good too.
Forgot to say I did not have any bacon to cook in the house, but I did have bacon fat and just used what I thought was the correct amount.
Great recipe. Made mistake and made potatoes earlier in day but reheated in microwave to soften them to spread. Also used 1 lb of ground beef and 1/2 lb of ground lamb.
We just thought it was very bland. We made it exactly as the recipe states. It’s out first time trying this dish, so I don’t know if it is usually this bland.
Just a quick note – shepherd’s pie is a British “pie” and is traditionally made with left over roast lamb which is then ground or finely chopped. If beef is used, it becomes Cottage Pie. As a Brit, the names reflect two completely different items. Your recipe looks lovely and I will be making it (cottage pie that is). 😊
In the US, people eat little lamb, and Shephard’s pie is usually made with ground beef.
Hi Jenn! I cannot wait to make this on Sunday. I want to prepare it on Saturday.
1. You said if you want to make ahead it’s okay for the meat mixture, but do the potatoes just before serving.
If I do prepare the whole dish (with potatoes) on Saturday, what would be the downside?
I would take it out of the fridge an hour before baking.
2. If I don’t use a skillet, what size baking dish, pie dish would you recommend?
Thanks so much! Ally in New Jersey 🙂
Hi Ally, in answer to your questions:
1. If you’d prefer to make and assemble the whole thing ahead, I think you can get away with it. I would reheat it in the oven covered with foil until heated through. Once the center is heated through you can remove the foil and let the potatoes brown a bit.
2. If you don’t use a skillet I think this would work in a 9 x 13“ baking dish or a 2-1/2 quart baking dish. Hope that helps and please LMK how it turns out!
Thanks Jenn!! I will! 🙂
Jenn I love your recipes that I’ve tried thus far and look forward to trying this one. My question is what would you suggest to substitute for the flour? We have some family members that are allergic to gluten. Not sure if gf flour or corn starch or maybe arrowroot flour would be best. Thoughts??
So glad you like the recipes, Kim! Gluten-free or arrowroot flour would both work nicely here. Enjoy!
To celebrate Saint Patrick’s Day, I made this shepherd’s pie recipe, and it was a hit! Unfortunately, the bunnies have eaten my chives in my garden, so I had to omit that this time. LOL! Still it was incredibly delicious and way better than any shepherds pie I have eaten in Great Britain!
Jenn, what would you substitute for the flour if you were going gluten free? I’ve used tapioca flour in the past, but want to get your expert opinion:)
Glad you enjoyed it! Tapioca or a general gluten-free flour are both fine here. 🙂
Oh my goodness this was amazing. Not easy to make – not a weeknight dish for sure (though I made it on the evening of St. Patrick’s, I would save it for the weekend next time): lots of prep, lots of steps. But it was absolutely delicious and everyone in the family loved it. Even the mashed potato recipe by itself is one I will use again – love the trick of fluffing them up over heat. This is going in the rotation, even if turns out to be only once a year. Eire Go Brach!
Best Shepherd’s Pie we’ve ever eaten and we’ve been making it every year for many years. Made it exactly as the recipe was given and wouldn’t change a thing. Happy St. Patrick’s Day!
My question concerns the onions used in your shepherds pie, which is the best I’ve ever made! I want to make this for a friend whose cancer treatment does not allow onions. Is there a replacement I can use that will enhance the flavor? Thank you!
Hi Linda, Glad you like this! You could replace the onions with additional carrots, celery, or fennel. (Fennel has a licorice-like taste, but it mellows when it’s cooked.) Please LMK how it turns out w/ whatever tweak you make!
Jenn
I saw where you said that lamb could be substituted for the beef without tenderizing and that the bacon isn’t necessary with lamb. Can I still do the bacon with the lamb?
Thanks
Sure, if you’d like to include bacon, it’s perfectly fine. Hope you enjoy!
Made this last night and my family loved it. It was the best shepherd’s pie I’ve ever made. It tastes so authentic ☘️
Thanks Jen for another fabulous recipe!
Best shepherd’s pie ever!
Hi Jenn! Love all your recipes but this is labor intensive and took me an hour and 45 minutes prep time. It’s delicious but 30 minutes prep time might be an under-estimate.
Hi Karen, Thanks for your feedback on this, and sorry that it took you so much longer than the recipe indicated. I increased the prep time a bit.
Could I use a cast iron skillet to cook this in?
Sure – hope you enjoy!
Yum. The seasoning was just right. You give great instructions. I love, love, love your recipes. Thank you for doing such a great job.
This is the best I’ve ever had…family devoured it! All of your recipes have been so good…thanks!
Hi Jenn!
I have subscribed to a lot of ‘recipe email feeds’ the past year, given that I am home all the time and have a lot more time to cook, but yours is by far my favorite! I have made Shepherds Pie many times, several different ways, and used your recipe last night. What a Hit! The family loved it. I’ve never made the pie in my stainless steel pan in the oven, but did so last night; so much easier than dirtying another pan! I actually used ground turkey instead of beef, and it turned out amazing. Just a thought for those that want to try something different!
Thanks again for all the great recipes!
Vinny
So glad you’ve been enjoying the recipes! 🙂
Made this yesterday and my husband was in heaven. Had about a cup of frozen corn lurking in my freezer so I added that too. This just epitomizes comfort food at its best.
One of the best Shepard’s pie recipes, nice depth of flavors.
I made this yesterday and we all love it ! Everyone is eager to have the left overs tonight , which in this family says it all ! I substituted chicken broth for the wine but did everything else exactly as written. Another terrific recipe from Once Upon a Chef 🙂
I have never been a huge fan of shepards pie, until now! This was so delicious. The rich flavor of the meat was fantastic. Made the meat and potatoes the day before and assembled prior to baking. Served with a salad of boston lettuce, shaved carrots, carrot greens, almonds & honey mustard orange vinaigrette. Thank you for sharing this fantastic recipe!
This Sheperd’s pie is the absolute best ever!
My family loved it, it is added to the family favourites cookbook.
Thank you Jen for another wonderful tasting and easy to make recipe.
You have become my “go-to” chef for recipes when looking for something new. I gave this a try, as my hubby loves Shepherd’s Pie and I’ve tried to wing it by making one. Couple of fails, so gave this a try and followed your recipe to the T.
Epic success –it turned out so delicious and the presentation was as good as your photos. Juicy, but NOT greasy, full of flavor –just the right amount of seasonings. Thanks again, Jenn, for sharing a winner with me.
Hi Jenn,
First I want to say your blog has become my ‘go to place’ when I’m looking for a new recipe!
I love how you give explanations and tell the science behind the steps you take!
Second, I’ve been cooking (lots) for over 50 years and still enjoy learning a new recipe. Having said that – I consider a recipe a ‘jumping off place’ to start. Sort of a suggestion. This being said, I tried very hard to stick to your exact recipe. It was delicious and a perfect ‘comfort food’ for a cold weather day. I did add some sliced celery with the carrots and a sprinkle of sharp cheddar cheese (grated) over to potatoes. This recipe is a keeper!
Yes, it tastes so good! Only variation was the meat. I went with vegan substitute. Still very tasty.