On a Cold, Wet Winter’s Night, Nothing Warms the Heart Like a Bubbling Shepard’s Pie !
Shepard’s Pie, a British staple, is generally prepared with minced mutton. When prepared with ground beef, as my recipe calls for, it is called a Cottage Pie. Whenever we traveled to England from Brussels, we generally took the Chunnel. Generally, you had a scheduled time that you had to board. On the English side where the Chunnel lands from France and departs, is a beautiful, seaside town called Dover – known for its magnificent white cliffs and gorgeous Medieval castle. It also had this little out-of- the-way Pub that served the best Shepard’s Pie (the authentic kind) I ever tasted in all the UK. We always timed our arrival and departure to and from Englandf so we had plenty of time to stop by for a pint (or two) and a big bowl of Shepard’s Pie.
While mine will never be comparable, I will say it’s pretty good for an American’s version. It’s economical and quick to prepare, too. I have told you before, Rachel Ray has nothing on me. I am the original queen of the 30 minute meals. 🙂
Here’s my simple recipe…I’d love to hear what you think if you prepare this, too!
1 1/2 lbs. ground meat*
*(you can use all ground beef, or half beef and and half turkey. It’s also very good with ground chicken and ground pork, combined)
Instant Potato Flakes and Necessary Ingredients
(folks, I am a gourmet cook, but potato flakes are a staple in my home for 30 minute meals)
1 cup Beef Stock or Beef Broth
1 pkg Lipton’s Beefy Mushroom Soup Mix
1 can peas and carrots, drained
1/4 cup sour cream and 1 egg
1 medium onion, chopped
(this is also a great time to use up any leftover fresh veggies in your fridge, or sneak in some veggies unbeknownst to your kids…such as finely shredded zucchini)
1 1/2 cups shredded cheddar cheese
(opt) French’s French Fried Onions
Brown meat in large skillet. (If you are using extra lean cuts of meat, I would suggest you add a few teaspoons of olive oil to your pan before adding meats.) Just prior to the meat being completely browned, add onions and veggies. Cook until both meat and veggies are done. Drain meat mixture, as needed. Add soup mix and beef stock/broth. Stir well. In a small bowl, beat sour cream and egg together. Spoon in a small bit of the hot meat mixture to the sour cream and egg mixture, and stir well. This will temper the sour cream and egg so it does not curdle or cook when added to the skillet. Turn your heat on medium-low and allow to simmer.
While your beef mixture is browning, prepare your water, milk and butter mixture to make your potatoes. Here’s my secret to making instant potatoes taste homemade – use white pepper instead of black pepper, and add a dollop or two of sour cream or ricotta for a rich, creamy texture. Prepare potatoes as directed, then whisk in your pepper and sour cream at the end.
In a baking dish, spoon in meat mixture. Add potatoes on top, then sprinkle generously with cheese. Bake until bubbly, about 425 degrees for 10 minutes. Sprinkle on fried onions, and place under the broiler for another 1- 2 minutes or until onions are crispy brown.
When I have more than 30 minutes, and my husband and grandson aren’t screaming for dinner :-), I like to add a cornbread bottom. This is the “Southern” side of the dish. I prepare a package of Jiffy cornbread mix, pour in the bottom of the dish and bake as needed. Once its done, I sprinkle on a bit of the cheese (to keep the cornbread from getting soggy), then proceed with layering the meat and potatoes and remainder of cheese.
I serve this with a fresh green salad and some artisan sourdough bread. Quick, easy…and warms the tummy on a cold, Winter night!
KD says
Oh YUMMY! I think we would like this. What can I use instead of Peas? Emmersyn is allergiv to peas. This will be on my new meals list for 2009. Thanks for sharing.
View Comment~KD
Barb @ GritsandGlamour says
KD – the beauty of this dish, and I should have added this, is that you can use any combo of veggies. I have even used a can of succotash. Try cut green beans and corn, for example. Try a mexican variety and add corn and black beans and red peppers and taco seasoning mix to the meat. I know your guys will just eat this up, and your hubby will love you – meat and potatoes! LOL
View CommentRobin says
That sounds soooooo good! Jameson (DS) loves mashed potatoes, so he may actually like this. I think I will try it this week!
Robin 🙂
http://alabamaslackermama.blogspot.com
View CommentKD says
Thank you Barb. I am my least creative in the kitchen. Ya just have to spell it out for me sometimes….okay well all the time.
View CommentMelissa Miller says
This looks delish!
View CommentI’ll try this onet for Alex. Thanks for sharing. 😉
prof en retraite says
Oh Barb..I found a Weight Watchers version of this recipe that I love to use. Sometimes I add some red wine, rosemary and bay leaves and give it a Beef Burgundy taste…no veggies. It’s yummy! Sounds good tonight, doesn’t it?…Debbie
View CommentTracey McBride says
Classic Comfort Food!! You are making me hungry Barb! Thanks for sharing the recipe…I think I will try it on my husband who loves anything beefy and anything with mashed potatoes! (Must be his Irish blood :).
View CommentWarmly,
Tracey
Barb @ GritsandGlamour says
Robin – Cole had a wonderful birthday, thank you so much for asking. I think the problem with a little one having a birthday so close after Christmas is its overload. He kept asking for more “treasures” which is what he called his presents, for some reason. I had one wrapped gift left under the tree (for an out of town freind) and it was driving him crazy. 🙂
View CommentBarb @ GritsandGlamour says
Debbie – sorry this isn’t very WW friendly. I love your beef burgundy idea. I also adapt this after Thanksgiving with leftover turkey, corn, etc. I bet I could come up with at least a dozen variations and my hubby would love them all b/c its meat and potatoes. Who needs oysters when you can make Shepard’s Pie. LOL (wink)
View CommentStacey says
Sounds so good! Great for a cold winter night.
View CommentMartha says
We love shepherd’s pie — a favorite pub food whenever we traveled to England.
View CommentKathysue says
Oh my goodness,I just told my hubby two days ago,I wanted shepherds pie.I made up my own version after having one years ago at the Rennaisance Fair in Marin.Haven’t been since, found out that era is not my cup of tea. But they did have an american version of S.pie. I am going to try this recipe.Thank you again for helping me with tonights dinner.I found a good site with southern recipes that you might enjoy The Collard Green Queen.I know you don’t need any ideas but since you enjoy cooking so much you might just enjoy looking at this one.Also I have a dear friend that just started her blog called undertheshadeoftheoak.blogspot.com.I think you might enjoy.She has a Victorian Farmhouse and is the dearest friend in the world to me.She will have a lot to offer in blog-land so take a peek when you have time.MMMMM! I can almost taste it!!
View Commentmarty39 says
This sounds so good Barb. I love anything that is meat and potatoes. Maybe that’s why I have so much trouble keeping the weight down. lol I will definitely try this one. Thanks Hugs, Marty
View Commentlvroftiques says
Oh YUMMMM!!! This is my kind of recipe!! Thank you so much for sharing it Barb!I can’t wait to try it! Vanna
View CommentRobin says
I made this tonight…omitted the cheese on the top, but otherwise, pretty much stuck to the recipe. I did use Oreida’s Steam and Smash potatoes, instead of instant. My husband loved it, and my super-picky son said “THIS IS THE BEST MEAL EVAH!!!” So, needless to say, this will be served very often around these parts! Thank You for the great idea!
Robin (aka: robinandmarty)
http://alabamaslackermama.blogspot.com
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