Tiny New York Kitchen: Italian Shepherd’s Pie

Italian Shepherd's Pie

By Victoria Hart Glavin of Tiny New York Kitchen

Italian Style Shepard’s Pie is a twist on the classic and perfect for a fall meal. You can make this dish ahead of time and reheat on busy days. Serve with a side salad of Arugula tossed with lemon juice and olive oil.

Ingredients

Olive Oil (For Greasing Baking Dish)

1/2 Cup Butter

1 Cup Sliced Prosciutto

1 Pound Ground Beef

2 Large Carrots (Diced)

3 Celery Stalks (Diced)

1 Large Onion (Diced)

3 Garlic Cloves (Chopped)

1/3 Cup Red Wine

3 1/2 Cups Crushed Tomatoes

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

6 Cups Mashed Potatoes

1 Cup Grated Parmesan Cheese

Make mashed potatoes ahead of time.

Preheat oven to 400 degrees. Grease an 11×7 inch-baking dish with olive oil. In large-size heavy pot add 1/4 cup butter and prosciutto. Sauté for 4 minutes. Add ground beef and cook for 8 minutes until no longer pink. Use your spoon to break up any large pieces. Using a slotted spoon, transfer meat to bowl.

In same heavy pot sauté carrots, celery, onion, and garlic in remaining butter for 5 minutes. Add meat mixture, wine, and crushed tomatoes. Bring to boil, partially covered, and simmer for 1 hour on low. Stir occasionally. You may add a bit of water if sauce becomes too dry. Add kosher salt and pepper. Transfer mixture over bottom of baking dish. Cover with mashed potatoes.

Sprinkle with Parmesan cheese and bake for 30 minutes until bubbly and browned. Remove from oven and let cool 10 minutes before serving.

Prep Time: 80 Minutes
Cook Time: 30 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

 

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