Now made with real shepherds!
No! I’m kidding. That’s gross even for Sweeney Todd loving me. (Oh, and to be clear, that’s Broadway Sweeney not movie Sweeney. I love Johnny Depp but prefer him as a pirate or better yet a chocolate loving, guitar playing gypsy.)
Ahem…back to this amazing recipe. Shepherd’s Pie is comfort food through and through…beef stew meets mashed potatoes topped with cheese.
Traditional Shepherd’s Pie was originally made with lamb or whatever stew meat was available. A quick visit to The Wiki reveals at least a dozen countries or cultures that have some version of this dish whether it be cottage pie, potato pie, or even a vegan version called Shepherdless Pie made with lentils and/or tofu. Ha! Guess I wasn’t so far off about the shepherds after all.
For our pie, we’re going with ground beef and lots of veggies under that potato crust.
Here’s what you need:
Ground Beef, Russet Potatoes, Onion, Celery, Carrots, Garlic (not pictured), Peas, Corn, Beef Broth, Tomato Paste, Flour (GF is fine), Olive Oil, Worcestershire Sauce, Fresh Parsley, Fresh Thyme, Cheddar Cheese, Milk, Butter (optional, not pictured), Salt & Pepper.
Peel 4 russet potatoes, cut them into big cubes, and place them in a large pot. Fill the pot with cool water to cover the potatoes by at least an inch, bring to a boil, and cook until the potatoes are fork tender, about 15 minutes.
Once the potatoes have cooked, drain them thoroughly in a colander and return them to the pot. Cover to keep warm.