Shepherd’s Pie, Early Spring and a Round of Golf.
Did you ever wonder where the name Shepherd’s Pie came from? Well Wikipedia says Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The dish is commonly made with beef or lamb. It was a staple in our household when my family was growing up, and now it’s a particular favorite of my grandson’s!
Hearty Comfort Food:
I would make shepherd’s pie often on the weekend because it’s the kind of recipe you can double up on and then freeze it in portions – or the whole tray. How awesome to be able to pull it out of the freezer, add a salad (or not) after you’ve been out all day cleaning up the garden, opening the cottage or campsite. Even trying to get in an early round of golf! Tired and chilled to the bone, Shepherd’s Pie is a perfectly delicious and hearty meal to tuck into!
My latest Shepherd’s Pie recipe:
Shepherd’s Pie in our home was traditionally made with ground beef and then carrots, and crowned with a thick layer of creamy mashed potatoes. Over the years I’ve experimented with different toppings, meat combinations and vegetables – and I really like this latest version of shepherd’s pie.
- 1 lb of ground beef and lamb
- 1 medium sweet onion
- 5 stalks of celery
- 4 cloves of garlic
- 2 tbsp olive oil
- 1 ½ cups cooked carrots
- 1 cup of frozen baby peas
- 2 ½ cups cooked potatoes (russet or Yukon gold)
- 1/4 cup heavy cream
- 1/4 cup butter
- 1 tsp dried basil
- 1 sheet frozen puff pastry (thawed)
Using a cast iron skillet
- Chop the sweet onion, celery and garlic into coarse pieces and cook in the olive oil until tender – the onions will be translucent
- Remove the onion mixture from the skillet and set aside
- Crumble the ground lamb and ground beef and stir both into the skillet
- Cook over medium heat until the meat is well cooked, and breaks apart easily
- Add the onion, celery and garlic mixture back into the meat and mix
- Add a layer of cooked carrots, and peas
- Mash the cooked potatoes until they are light and fluffy (I stir in a 1/4 cup of cream and 1/4 cup of butter)
- Top the ground beef, carrots and peas with a thick layer of creamy mashed potato and sprinkle with chopped basil
- Cut the puff pastry into 2″ strips and ring the skillet, placing the pastry on the top of the mashed potato
Bake in your skillet, in the middle of the oven at 375F for 55 minutes or until the potatoes and puff pastry is golden.