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