Shepherd’s Pie
Grand slam home run. Seconds all around. This Shepherd’s Pie is going on my winter rotation and I’ll gamble that it will find it’s way onto yours, as well.
This may be the original one pot meal with savory meat, peas, carrots and corn topped with creamy, rich mashed potatoes. It’s so simple yet presents as something that you’ve been cooking all day. The perfect way to end a chilly day–even a weekday.
I saved a step by using leftover mashed potatoes (to which I added an egg yolk, see recipe below). You may want to time your Shepherd’s Pie accordingly although the one criticism that I did get from my family (yes, they are all critics which is fine, they help me help you;)) is that the potato to meat ratio was off. In other words, they wanted more meat and less potatoes. That fault was due to the fact that I have no idea how many potatoes topped my dish, I just smoothed on whatever I had left in the fridge. If you follow the recipe, your ratio will work out just fine.
Another point to note is that I did use ground lamb as indicated by this recipe, which is traditional for Shepherd’s Pie. I had never used ground lamb before and my kids absolutely loved it. I plan on exploring other ground lamb recipes but if you’re reluctant you can certainly substitute ground beef.
And finally, don’t rule out serving this Shepherd’s Pie to guests as a cozy dinner in the heart of winter. With a beautiful salad and a big red wine, I guarantee you’ll hit it out of the park. If you happen to have appropriately sized individual serving dishes, all the better. Enjoy!
Shepherd’s Pie–ground meat
Shepherd’s Pie
Shepherd’s Pie–slice
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November 10, 2015 @ 6:24 pm
Made it last night and it was so good! Only negative to the meal was that I couldn’t get Payton to use a fork or a spoon. She insisted on using her hands. But she had two helpings, so I’m not complaining. Renata declared her her favorite meal she has had here. I have to admit that I didn’t use lamb. Not because I’m opposed but because I had half a pound of ground pork left over from something else and pound of ground beef I needed to use. So that was my 1 1/2 lbs of meat. Love this recipe (too bad David is traveling and missed it)!
November 9, 2015 @ 4:24 pm
This sounds awesome but how long did it take you to make it? Do you think it can be made in advance, like the day before? What about freezing? Not sure that would work just wondering.
November 9, 2015 @ 4:54 pm
About 30 minutes prep time if you make the meat and potatoes simultaneously. You can definitely make a day or two in advance. Even three, if you store the potatoes and meat separately. You can also likely freeze it but having not tried it, I’m reluctant to recommend.
November 9, 2015 @ 11:07 am
Delish, not relish! lol
November 9, 2015 @ 11:06 am
Sounds and looks relish! We will definitely try…I love any one pot dish!!!
November 9, 2015 @ 4:56 pm
Let me know how it goes!
November 9, 2015 @ 9:05 am
Sounds perfect. I must admit I will most likely use prepared mashed potatoes from the supermarket. I might even venture into using lamb.
November 9, 2015 @ 4:57 pm
Shortcuts are fine!
November 9, 2015 @ 7:55 am
Part of Point Architects’ PR effort includes buying livestock at the county fair in WY. This year we bought a pig and two lambs. So, I have a freezer full of lamb! Shepherds pie has been on my to-do list. Thanks for this well-timed info! !
November 9, 2015 @ 4:56 pm
Doesn’t get better than that! Your version will certainly be the best. Enjoy!