Shepherd's Pie

Shepherd's Pie Recipe

Served with a nice salad.

 

 

I remember the first time I heard of Shepherd’s Pie. It was back in the early 80’s when I had an English Nanny and she mentioned she missed her mom’s Shepherd’s Pie.  I researched it as a surprise to make on her birthday and it was so appreciated.

The traditional pie is made with ground Lamb and I have changed it up a bit to use ground beef, which is easier to find or to have on hand.  Mostly, it is a casserole with a ground “meat” and vegetable base and topped with mashed potatoes and baked. Easy and easy on the pocket book!   TOTALLY BE INVENTIVE HERE!

Ingredients:

     1teaspoon olive oil

     1 lb. lean ground beef

     ½ large onion diced

     1large garlic clove minced or grated

     3 tbsp. ketchup

     2 tsp Worcestershire sauce

     ¾ cup frozen mixed vegetables thawed

     Salt and pepper to taste

Mashed Potatoes

    3 medium potatoes cut into large chunks

    3 cloves garlic, peeled, halved

    1/4 cup half and half cream

    Salt and pepper to taste

 

First take potatoes and garlic (in potato ingredients) and boil until the potatoes are fork tender. Drain and put aside.

In a sauté pan, place oil and meat, garlic and onions and sauté until meat is a bit crispy. (Medium – high heat) Watch not to burn.  But try to get the meat just a bit crunchy – I like that texture.  Add the rest of the meat ingredients.

As that simmers/cooks mash the potatoes/garlic with all ingredients of the mashed potatoes. Now adjust the mash to make sure it is a stiff mash. (Not creamy or loose) We want to top the meat mixture and make sure it stands up to the baking and infusion of the juices from below. 

Put the meat mixture in the bottom of a baking dish or pan

and cover with the mashed potatoes, and spread evenly with a fork. Bake in a preheated 400 degrees F. oven for 25 minutes, or until golden. Allow to sit for 10 minutes before serving.

TIPS:

·        Mix some cauliflower cooked into the mashed potatoes to lighten up the dish.

·        Instead of a large casserole, place into large muffin tins or small ramekins for a kid friendly meal.

·        Change up the vegetables you put in the meat base: green beans – just use what is leftover.

·        Meat: yes ground chicken or turkey works well.  The best is Lamb which is in the original recipe.

·        If the meat mixture is very dry, add a touch of beef broth. Or Add ½ cup beef stock and a bit of flour to make a roux and add to sauce to make it more “saucy”.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!