Shepherd’s Pie

Here is a simple and inexpensive way to turn leftover roast mutton, lamb or beef into a delicious dinner.  Recipes for Shepherd’s Pie date from the end of the eighteenth century, but it was called Cottage Pie then and could be made with any leftover roasted meat.  In the eighteenth century, a cottage was a simple shelter where poor people lived in the rural areas of England and Ireland, so a Cottage Pie was something cheap enough for poor people to eat.

Potatoes had become a cheap edible crop by that time, so they went well with the leftover meat.  The earliest recipes tell the cook to line the sides and bottom of the pan with mashed potatoes before spooning in the filling and covering the meat with more mashed potatoes, so some of those pies may have had very little meat.  If there were a few vegetables and some fat and flour to make the gravy, the result could still be a nourishing and tasty hot dish. 

It wasn’t long before people with extra money learned about the dish and were making fancier versions.  Poor people used any meat they could afford or come by in the dark of night.  Wealthier people could afford to eat roast mutton or lamb on Sundays, so they started making Shepherd’s Pie, a name chosen because shepherds looked after sheep.

This recipe is my version of one I found in a cookbook published by the Church of  the Immaculate Conception in New Richmond.  Mary Sullivan’s recipe specifies hamburger and cream of mushroom soup, but I liked her additions of green peas and carrots, the bell pepper and seasoned mashed potatoes, so I think she deserves credit for inspiring me.  My recipe, however, is a little closer to a real shepherd’s pie with good brown gravy and diced lamb left over from our Easter dinner.

INGREDIENTS:

For the gravy:

4 T roast drippings or butter

4 T all-purpose flour

1 1/2 – 2 cups stock or beef broth

Salt, pepper and other seasonings to your taste

For the pie:

2 to 3 cups chopped roasted lamb

1 T vegetable oil

1 cup chopped onion

1/4 tsp. salt

1/2 cup diced bell pepper

1 T all-purpose flour

About 2 cups brown gravy

2 cups frozen peas and carrots

2 cups mashed potatoes

4 T butter, divided

1/3 to 1/2 cup half and half

1/4 tsp. white pepper

2 tsp. chopped parsley (fresh or dried)

PROCEDURE:

Trim the bones and excess fat from the meat, and chop it  into a quarter-inch dice.  Clean and chop the onion and pepper into a quarter-inch dice.  Otherwise, cook the frozen vegetables until they are crisp tender.  Peel and boil the potatoes.  Make or warm the gravy.

Making brown gravy from scratch is easy and takes only a few minutes.  Put four tablespoons of lamb or beef roast drippings or four tablespoons of butter into a medium saucepan or skillet over moderate heat.  Blend a quarter cup of all-purpose flour into the oil and stir continuously until the flour has turned to a medium brown.  I like to add some seasoning to the browning flour.  An eighth teaspoon each of salt, black pepper and thyme or rosemary are all good choices.  

Whisk in one and one-half cups of beef broth or stock made from the leftover lamb or beef bones.  Cook for three or four minutes until you have a thick gravy.  Add a little more broth if the gravy seems too thick.  Taste and adjust the seasoning.

Preheat the oven to 350º and lightly grease a two quart casserole. 

Heat the oil in a large skillet and warm the meat.  Stir in the flour and salt and add the onion and pepper.  Cook over low heat until the onion is translucent.  Blend the gravy, peas and carrots with the meat mixture.

Mash the potatoes and heat a third cup of half and half and three tablespoons of butter.  Blend these liquids with the potatoes and the quarter teaspoon of white pepper.  Spoon the meat mixture into the casserole and top it with the mashed potatoes.  Dribble a tablespoon of melted butter over the potatoes.

Put the casserole on a center shelf in the oven and bake for fifty minutes or until the potatoes begin to brown a little.  Sprinkle the parsley over the potatoes and bake for another four or five minutes.

NOTES:  Many recipes for Shepherd’s Pie today are like Mary’s and substitute hamburger or leftover roast beef for the lamb.  Drain any excess grease from the hamburger before adding the vegetables.

If you are using fresh peas and carrots, shell and rinse the peas and clean and chop the carrots into a half-inch dice.

Pork Chops With Fragrant Gravy

A Google search of the World Wide Web produces about nine million pages of recipes for pork chops  and gravy.  If we assume that ninety percent of the pages simply repeat recipes, that still leaves about nine hundred thousand recipes.  And if we further assume that ninety percent of those recipes have only minor differences, that still leaves us with ninety thousand different recipes.   

And if…..but enough playing with numbers.  I think that we can agree there are lots of recipes for pork chops with gravy.  To paraphrase the Preacher who wrote the Book of Ecclesiastes, “Of the making of many pork chop and gravy recipes there is no end.”

However, this is a really tasty pork chop and gravy recipe that is very simple to make.  The spices produce a hint of Thanksgiving or Easter dinner with sage stuffing in the turkey or roast lamb rubbed with rosemary.  I like ordinary milk gravy with pork chops, but this version is special.  I hope that you enjoy it too.

INGREDIENTS:

4 or 5 boneless pork chops (1 1/2 to 2 lbs.)

5 T all-purpose flour, divided

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Dash of cayenne pepper

1 1/2 T vegetable oil

1 cup whole milk, divided

1/2 tsp. rosemary

1/2 tsp. sage

1/4 tsp. thyme

1/2 cup dry white wine

PROCEDURE:

Blend three tablespoons of flour with the salt, black and cayenne pepper, coat a covered skillet with about a tablespoon and a half of oil and pour about three tablespoons of milk into a shallow bowl.   Dip the pork chops into the milk, coat them with the flour mixture and brown them in the skillet.  

While the pork chops are browning, grind the remaining spices in a mortar or crush them with a spoon in a cup.  Turn the chops and allow them to brown a couple of minutes, then sprinkle the spices over the chops and add the wine.  

Cover the skillet and reduce the heat.  Simmer the meat twenty-five to thirty minutes until the chops are tender

While the meat is simmering, peel two or three large potatoes, chop them into about one and one-half-inch pieces and boil them about twenty minutes in water seasoned with a teaspoon of salt until they allow a fork to penetrate.

Remove the chops from the skillet and keep them warm on a covered serving platter.  Stir about two tablespoons of flour into the pan and use a fork to blend the brown bits in the pan with the flour.  Add a small amount of oil or butter if necessary.  Lightly brown the flour for about two minutes, then stir the the milk into the pan and bring the gravy to gentle boil.  Cook for two to three minutes until the gravy has thickened.  Add a little more milk if the gravy is thicker then you want.  Taste and adjust the seasoning.

Serve with the boiled potatoes and a green salad.  Pass the gravy, salt and pepper.

NOTES:  If you don’t have whole milk, you can add a couple tablespoon of half and half or simply forget about it.  The gravy will be okay, if not quite as smooth and silky.