Shepherd’s pie is a savory baked dish consisting of minced meat topped with mashed potatoes and baked until golden. Its roots lie in the British Isles, where it emerged as a practical solution for households to repurpose leftover meat.
The term shepherd’s pie was first recorded in Scotland in 1849. It was distinguished from cottage pie by its use of lamb or mutton, reflecting the shepherd’s role in tending sheep.
Here’s a straightforward way to make it:
Ingredients:
1 lb ground lamb (or beef if you prefer cottage pie)
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1 cup peas (fresh or frozen)
2 tbsp tomato paste
1 cup beef or chicken broth
2 tbsp Worcestershire sauce
2 tbsp flour (to thicken)
Salt and pepper to taste
4–5 large potatoes, peeled and boiled
4 tbsp butter
½ cup milk
1 cup shredded cheddar (optional, for topping)
Instructions
Prepare the filling:
In a large skillet, brown the ground lamb or beef. Drain excess fat.
Add onion, carrots, and garlic; cook until softened.
Stir in tomato paste, flour, Worcestershire sauce, and broth. Simmer until thickened.
Add peas, season with salt and pepper, and let it cook for a few minutes.
Make the mashed potatoes:
Mash boiled potatoes with butter and milk until smooth. Season with salt and pepper.
Assemble the pie:
Spread the meat mixture evenly in a baking dish.
Top with mashed potatoes, spreading to cover completely.
Sprinkle cheese on top if desired.
Bake:
Bake at 400°F (200°C) for about 20–25 minutes, until the top is golden and slightly crisp.
Serve:
Let it rest for 5 minutes before serving.
What sparked this article? Me trying to figure out dinner tonight based on leftovers (Thanksgiving).
For more content, survival gear and preparedness supplies, checkout survivalschoolmichigan.com