Friday, June 18, 2010

Easy Shepherd's Pie

It's been a few days since I posted anything. Time to get all caught up!

Over Memorial Day, my husband and some of his friends rode up to D.C. for the annual Rolling Thunder memorial ride. "Rolling Thunder began in 1987 as a demonstration to bring awareness to the plight of prisoners of war (POW) and to those missing in action (MIA). Rolling Thunder originated when four Vietnam Veterans, exercising the First Amendment "Right to Petition and Assemble", organized the first group of 2500 motorcycles to ride through the streets of Washington, DC." Anyway, this posting is not about Rolling Thunder. It's about Shepherd's Pie.

While they were up there, the group stopped at a restaurant and a couple of them, Hubby included, ordered Shepherd's Pie. (My friend Nicole, the knitter, is of Scottish background and she makes a hella good Shepherd's Pie.) Shane came home and said it was alright but the mashed potatoes on top were totally smooth, like they came out of a box of instant mashed potatoes. He was on a mission to have something better.

So recently, we made a more traditional (at least, according to Nicole) Shepherd's Pie by using this recipe.

  • 1 1/2 lbs ground round beef
  • 1 onion chopped
  • 1-2 cups vegetables - chopped carrots, corn, peas
  • 1 1/2 - 2 lbs potatoes (3 big ones)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce (Okay, so I forgot we didn't have any Worcestershire sauce. In a pinch, I poured some A-1 Sauce in a bowl and watered it down. Hey, don't judge worked! :) )
  • Salt, pepper, other seasonings of choice


1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3 Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
4 Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5 Mash potatoes in bowl with remainder of butter, season to taste.
6 Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
7 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Serves four. (Like holy hell it ONLY serves four...maybe four members of the Klumps family. We had leftovers for days!!!! Which was a good thing, because both Hubby and I thought it was better as leftovers as the flavors had more time to meld and mix together.)

We both really liked this recipe. However, when I told Nicole about it, she suggested the next time we want it, to call her to come over and make a more Scottish version. She had said Americans typically use beef in their pie, while Scots used lamb. Also., the seasonings she uses are a little different. She's got something called Bisto that she adds to her Shepherd's Pie.

I thought this was funny...she called it "leftover food:" something you'd make with the leftovers in your refrigerator in order to get your kids to eat them. Either way, it was very good.

No comments:

Post a Comment