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That's one of our cold-weather favorites. The nice thing is that it's one of those infinitely variable dishes, the kind that you can adapt to pretty much whatever you have in the house and whatever your family likes, as well as being something you can do the fast-n-easy way or in a much more elaborate method.
For the pie part, we've made shepherd's pie with either ground beef, ground lamb, or a combination of the two. Each brings a different flavor note to the result, they're all good, it's just a question of what we've got in the freezer.
We like including a cut-up onion along with the meat, sauteing it in the meat juices. Again, personal preference, use it or not depending on how you feel about onion. Ditto chopped celery.
Sometimes we make shepherd's pie with frozen peas, sometimes with frozen mixed vegetables, sometimes with frozen green beans. All work well. I've also had a shepherd's pie that included cooked barley, which was very different and very good, but I probably wouldn't cook barley specifically for that purpose. I'd use it if I had some left over from a different meal.
If we're in a hurry, we use a cream soup, usually mushroom, as the juice for the pie part. If we have time and feel like going to the extra trouble, we make a light to medium roux and add milk to make a cream gravy.
Seasonings can include any of the following according to preference: Worcestershire sauce, garlic powder, onion powder if you didn't use chopped onion, celery seed if you didn't use chopped celery, thyme, savory.
The mashed potato topping is great alone, also with cheese mixed in. If you use cheese on top, I'd suggest waiting to put it on until the dish has been in the oven half an hour or so, to keep it from getting that burned-on flavor.
Shepherd's pie is great comfort food, and I think every one we make comes out a little different. But they're all delicious. Enjoy your supper tonight!
yes you are right...I am British so I do know that but to get enough responses from Americans...I used that name...thanks though..baked beans...that sounds so good.
It's one of the big sellers at my pub. I use ground beef (that's always how my Mum made it - I'm also a Brit, by the way!) with onions, carrots, garlic, rosemary, black pepper and a hearty beef stock. Because I serve up individual pies I make the base in advance (it freezes beautifully) then put the base in a bowl, top it with garlic mashed potatoes and then with sharp grated cheddar and pop it into the microwave for two minutes to heat up everything and melt the cheese. Yummy!
I am attempting to make thsi today...using lean ground beef and mashed potato then in the oven with cheese on top...any suugesstions?
We call it mashed potatoe pie and make it with ground beef, onions, leftover mashed potatoes, and cheese. I had never heard of it until I married a Yankee , but I like it. As far as suggestions, I think the mashed potatoes need to be kind of dry, so that's why leftover potatoes work so well.
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It used to be my "birthday meal" when I was a kid. Mom always made it with ground beef and onion with a little poultry seasoning thrown in (I ignore that part), with a layer of creamed corn and niblet corn, topped with mashed potatoes. Delish!
Ha! I never thought of that. We both love corn. I have always just tried to duplicate my husband's mom's mashed potatoe pie because he says that's just the only way to do it . I'm going to try adding corn and see if he likes it kicked up a notch! Bam!
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, but I like it. As far as suggestions, I think the mashed potatoes need to be kind of dry, so that's why leftover potatoes work so well.
. I'm going to try adding corn and see if he likes it kicked up a notch! Bam!
