Italian Shepherd's Pie
Author: 
Cuisine: An Italian Twist to an English Recipe
Prep time: 
Cook time: 
Total time: 
 
You will fall in love with the Italian flavors in this English dish!
Ingredients
  • Beef Layer
  • 1 lb. ground beef – 85% lean
  • 2 Tbsp. tomato paste
  • ½ c. beef stock
  • 1 medium onion
  • ¾ c. frozen peas
  • ¾ c chopped carrots
  • ½ c chopped onions
  • 1 tsp of Worcestershire sauce
  • Salt and pepper to taste
  • 1 clove of minced garlic
  • 2 Tbsp. olive oil
  • Pasta Layer
  • 1 lb. of short cut pasta – I use mini cut ziti
  • 1 28 oz can of plum tomatoes – use San Marzano
  • ½ c. chopped onions
  • 2 cloves of minced garlic
  • Salt and pepper to taste
  • ¼ tsp. garlic powder
  • ½ tsp of all spice
  • 2 Tbsp. Olive Oil
  • Béchamel Sauce
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 c. 2% milk
  • Salt and Pepper
  • ¼ tsp. garlic Powder
  • Freshly grated Nutmeg about ⅛ tsp.
  • ½ c Parmigiano Cheese
  • Other
  • 1 c shredded whole milk mozzarella
Instructions
  1. Beef Layer
  2. In a large frying pan over medium heat add 2 Tbsp of olive oil to the pan and the ground beef with approximately a tsp of salt and pepper. Cook for a couple of minutes and then add the minced garlic, tomato paste, beef broth and the carrots. Cook for another few minutes and add the onions and cook for approximately 2 minutes and finally add the peas. Reduce on simmer and set aside.
  3. Pasta Layer
  4. Place a large pot of water over high heat and bring to a boil, add a generous amount of salt and the pasta to the water and cook just shy of al dente.
  5. In another large sauce pot over medium heat add the other 2 Tbsp of olive, the minced garlic and the onions and cook for about 3 minutes. Add the tomatoes and crush them with a tomato masher. Add the all spice, salt and pepper garlic powder (approx ¼ tsp of each) and bring to a bubble. Simmer and set aside
  6. Béchamel Sauce
  7. In another medium size sauce pan over medium heat melt the butter, whisk in the flour and cook for about a minute or so the whisk in the milk, adding slowly. After flour is dissolved in, add a generous pinch of salt, pepper, garlic powder and the nutmeg. Bring to a slow bubble and add in the Parmigiano Cheese and allow dissolving in the sauce. Gently simmer –stirring frequently.
  8. Assembly
  9. Drain the pasta and mix with the tomato sauce. Leave about a ½ c of sauce for the beef. Spray a lasagna baking dish with olive oil cooking spray and layer the beef mixture in the bottom of the dish. Pour the reserved sauce over the top. Layer the pasta over the beef and pour the Béchamel Sauce over the top. Layer some shredded mozzarella over the top and place in the over for about 30 minutes.
  10. Enjoy!
Recipe by Julia's Child at http://juliaschild.com/italian-shepherds-pie/