Recipe: Shepard's Pie
The first time I had Shepard's Pie was at a local pub. Each Thursday the cook would make individually portioned pies for the lunch crowd-a mix of white and blue-collared worker who flocked in for the hearty fare. The dish became so popular, people would call ahead to reserve their pie as soon as the owner arrived in the morning to do the books.
Since, I have begun making Shepard's pie on a semi-regular basis. It's great for cold-nights, leftovers and is a great people pleaser. Plus, its fairly simple to make. This is the same recipe I used for the Cottage Pie at my
!
Ingredients:
1 lb ground (meat of choice)
- lamb is traditional, but I use whatever I have on hand and it always comes out wonderful!
1 small onion
-chopped
1 clove garlic
(optional)
1 14oz can green beans-drained
(french cut are my preferred style)
1 14oz can cream of mushroom soup
1 14oz can sweet corn
-drained
5-6 potatoes
-peeled and cut into large pieces
1 cup shredded cheddar cheese
salt & pepper
milk & butter
(optional)
Take a pot and put in the chopped potatoes. Cover with water and put on stove over med-high heat.
While your potatoes are cooking, brown ground meat, onion, garlic, salt and pepper. Once fully cooked through, drain and put meat mixture in bottom of casserole dish (9x13). Pour corn over meat mixture-making sure to spread them evenly. Then add green beans and top off with cream of mushroom soup.
When the potatoes are cooked through-drain and add milk, butter, salt and pepper. Mash. Spread mashed potatoes over the top of casserole dish-spreading evenly. Cover with aluminum foil and bake in oven for 45 min at 350 degrees F. After 45 min, take pie out of oven, uncover, top with shredded cheddar and put back in oven for 5 minutes-so cheese melts.
Serves 6-8.
Shepard's Pie
Ingredients
- 1 lb ground (meat of choice) - lamb is traditional, but I use whatever I have on hand and it always comes out wonderful!
- 1 small onion-chopped
- 1 clove garlic (optional)
- 1 14oz can green beans-drained (french cut are my preferred style)
- 1 14oz can cream of mushroom soup
- 1 14oz can sweet corn-drained
- 5-6 potatoes-peeled and cut into large pieces
- 1 cup shredded cheddar cheese
- salt & pepper
- milk & butter (optional)
Instructions
- Take a pot and put in the chopped potatoes. Cover with water and put on stove over med-high heat. Bring to a boil and then turn heat down to simmer.
- While your potatoes are cooking, brown ground meat, onion, garlic, salt and pepper.
- Once fully cooked through, drain and put meat mixture in bottom of casserole dish (9x13).
- Pour corn over meat mixture-making sure to spread them evenly.
- Then add green beans and top off with cream of mushroom soup.
- When the potatoes are cooked through-drain and add milk, butter, salt and pepper. Mash. Spread mashed potatoes over the top of casserole dish-spreading evenly.
- Cover with aluminum foil and bake in oven for 45 min at 350 degrees F.
- After 45 min, take pie out of oven, uncover, top with shredded cheddar and put back in oven for 5 minutes-so cheese melts.
Notes
I often use ground turkey and cook it will the beef bouillon cube to lighten the pie.
