Provencal Inspired Shepherd’s Pie

Discovering the magic of Shepherd’s Pie was like stumbling upon a culinary treasure. Its charm lies not only in its resemblance to our beloved hachis parmentier but in the symphony of flavors and textures that unfold with every bite. Picture this – a luscious, gravy-soaked filling paired with velvety, butter-infused mashed potatoes. It’s not just a meal; it’s a heavenly experience that beckons me to savor it repeatedly.

What elevates Shepherd’s Pie to a whole new level is its versatility, offering a canvas for endless variations to suit individual tastes. Being mindful of our limited meat consumption, especially beef, I embarked on a delightful journey of experimenting with ground chicken. Opting for the butcher’s fresh grind, as opposed to the grocery store’s drier alternative, proved to be a game-changer, infusing the dish with an unmatched depth of flavor.

But the culinary exploration didn’t stop there. Aiming to add a Provencal twist to the classic, I introduced the harmonious trio of olive oil, herbs, and salt. This infusion of southern French flavors transported me back to familiar landscapes while enriching the Shepherd’s Pie with a tantalizing array of tastes.

The beauty of Shepherd’s Pie lies not just in its comforting familiarity but in its potential for creative reinvention. Join me on this culinary journey, where we celebrate the art of flavor experimentation and the joy of making every dish uniquely ours. The results? Simply extraordinary.

Preparation & Cooking time: 90 minutes

Ingredients

1lb of Ground Meat (for us its chicken)
2 Carrots
2 Branches of Celeri
1 Onion
1/2 Cup of Green Peas
4 Tbs of Provence Extra Virgin Olive Oil by Bastille du Laval
2 Cup of Chicken Broth
1/2 Cup of Tomato Sauce
3 Tbs of All purpose Flour
3 Tsp of Dried Porcini
1 Tbs of Onion Powder
1 Tbs of Garlic Powder
4 Tsp of Herbes de Provence from Provence d’Antan
1 Tsp of Neolea Greek Salt with Mediterranean Herbs
Ground pepper
Mashed Potatoes (homemade for us)

The recipe

Prepare the filling:
1. Prepare all your vegetables, rinse them, and chop them into small dice.
2. Heat the Extra Virgin Olive Oil by Bastille du Laval and cook the onions
3. Once the onions start losing color, add the carrots and celery. Cook for another 5 to 10 minutes over medium heat.
4. Add the ground chicken and mix everything until it is broken apart.
5. Let it cook for another 10 minutes while stirring.
6. Add the Neolea Greek Salt with Mediterranean Herbs, pepper, Neolea Greek Salt with Mediterranean Herbs. Stir well.
7. Add the tomato sauce and stir until everything is combined.
8. Add the flour. Stir again until all the flour has disappeared
9. Add the chicken broth little by little and let it cook until the sauce has thickened.
10. Pre-heat your oven to 400F
Prepare the Mashed Potatoes:
1. You can use pre-made mashed potatoes or make it from scratch like us. If you do decide to make it from scratch, boil potatoes for 25 to 30 minutes.
2. Once the potatoes are cooked, peel them and put them in a medium-sized bowl.
3. Start mashing them, add salt and pepper. As you mash them add milk little by little until you get the texture you want.
Assemble the Casserole:
1. Pour the meat filling into a baking dish, spread it out so you get an even layer.
2. Spoon the mashed potatoes on top of it, and spread it so you get another even layer
3. You can top the mashed potatoes with Gruyere or Parmesan if you want
4. Bake for 30 minutes.
5. Let it rest for 10 to 15 minutes before eating
Enjoy !