Welcome to Foodie Friday. I have not participated in a while, but it is another favorite weekly event which I enjoy. This fun weekly party is hosted by our good friend and favorite blog writer, Michael….aka Gollum.
Please visit Mrs. G’s beautiful blog at Designs by Gollum.
Please forgive me, I am sharing another post. I have “reheated” this dish for you. 🙂  Because its so cold outside, I thought it would be a great time to share this body-warming comfort dish. Enjoy!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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!
Lori E says
I love Shepard’s pie. Yum. Now I have never heard of adding a cornbread bottom. I am all about the mash potato topping.
View CommentJeanette says
I love shepards pie but mine never turns out so pretty. Never tried the cornbread.
View Commentsoutherninspiration says
thanks for the reminder…I might just make some tomorrow! This is one of my son’s favorite dishes, but we don’t do cornbread, we use mashed potatoes then a layer of the meat mixture, then another layer of mashed potatoes!
Yummmmmooooo, good comfort food when it’s cold!
Suzanne
View CommentBlondie's Journal says
I think you have it nailed, Barb. I don’t like lamb, so I am glad you used beef and gave alternatives (I love mixing ground turkey with beef to save calories). I am definitely going to give this a shot. Thanks so much! 🙂
xoxo
View CommentJanie
vignette design says
I love shepherd’s pie and can’t wait to try this recipe! –Delores
View CommentAnita says
Your dish turned out so pretty…and I could not help noticing that beautiful vintage scale….I can’t wait to try your recipe.
View CommentSue (Someone's Mom) says
My husband would love this one. I’m saving it. Thanks!
Sue
View CommentDonna says
This sounds so yummy! I have never tried cornbread. I wish I had some right now!
View CommentMichael Lee West says
This may turn out to be my favorite Shepherd’s Pie recipe. It looks fantastic. Are you staying warm? It’s tooth chattering cold here.
View CommentThibeault's Table says
Shepherds Pie is a favourite here. I would be very happy with yours.
View CommentKim Kasch says
It looks and sounds – and probably smells – delicious 🙂
View CommentReally Rainey says
Hubby Loves Shepards Pie… He always orderes it at a resturant if he sees it… I’ll have to make this for him! Its west-coast girl married Southern man… I’m learning! thanks so much!
View CommentBarbara says
Barb, This sound great, I love casseroles that I can get ingredients ready and then put together when I know Roy is on his way home.
Thanks.
View CommentYvonne @ StoneGable says
Hi Barb! My son loves Shepards Pie, but I don’t make it- this sounds great, so I think I’ll make this on Saturday for him. He is home from Seminary this week and this would make him so happy!
Barb I loved your comments on my post- You MET Paula! Lucky you!
I am going to Savannah at the end of March. My daughter and I went to Savannah last March during Historic Home and Garden Tour. I just love Savannah- I could live there if I liked humidity. We had 5 nights and 6 fun packed days. We took the “Paula Deen tour” that traced her life and success in Savannah. It was wonderful! I hope to make this a yearly trip.
Let’s keep in touch. If you are going to be in Savannah for Historic Home… let’s definitely get together! What fun!!!!!
View CommentYvonne
Peg @ Bloomfield Farm says
Your shepherd’s pie looks extra delicious. I’ll have to try the white pepper trick and the cornbread on the bottom. Cornbread helps anything! Years ago, I had a chili recipe that put cornbread on the top and baked. That might make a different version for your pie too.
View Commenthoneysuckle says
I have not had this in ages. Yours looks so delicious and I loved the story behind your recipe and travel.
View Commentmarty (A Stroll Thru Life) says
Oh it sounds so good. I would definitely love this. Great recipe and I will definitely give it a try. Hugs, Marty
View CommentMrs. P. says
Sounds so warm and comforting…just what we need here in Nebraska 🙂
Warm wishes & Blessings!
View CommentGail
Melissa Miller says
Barb you always have the best recipes. Yum! 🙂
View CommentTreasia Stepp says
Thank you for the reminder of this dish. It’s been so long since I made it I had forgotten all about it. I think I know what’s for supper tonight. It looks so good and warm right now.
View CommentMary says
This really sounds delicious. Thanks for sharing the recipe with us. It looks fabulous. Shepherd’s pie is not easy to photograph, but you did a terrific job. Have a great Foodie Friday.
View CommentCountry Wings in Phoenix says
Good Day Barb Sweetie…
Marty sent me by, and I am so thrilled that she did. What a beautiful blog home you have here, and so many wonderful things to share.
I love this recipe. It sounds so wonderful right about now. I have a sinus infection and have been wanting something warm, and soupy for sure. I am going to have to try this recipe, as I love every ingredient in it, and simplicity is the name of the game when you work 10-12 hour days. Love it.
I have signed up to follow your blog. I can’t wait to see what you share next. How beautiful. Please stop by and say hi. I would love to have the company, and would be so honored for you to sign up to follow my blog as well.
Have a beautiful Friday Barb.
View CommentCountry hugs sweetie…Sherry
The Muse says
I agree…something grand can always stand a second or encore appearance!
Great food for this cold, (very cold) winter.
I see in the image your antique scale…I like that too!
mysterymeatloaf.blogspot.com/
View CommentKathysue says
Oh Barb, I am so glad you made it over to my blog, I am sorry if I gave you the wrong address but I see the other one worked, It was great to see your name there ,you are right about blogland eveyone is so nice and I am having a lot of fun,once I get the computer part figured out,hehe. I am going to have to make shepherds pie again, I used this recipe the first time I made it and I love it. I miss all of your recipes, I am standing first in line for the cookbook, Hugs Kathysue
View CommentJackie says
Hi I have popped over from Marty’s blog. I am a true Brit and have never seen Shepards pie spelt like that before. Although when I put it into google it did show it as a word. http://en.wikipedia.org/wiki/Cottage_pie
I love blogging as you learn so much!!
I prefer to make it with beef which makes it a cottage pie!!
Jackie in UK
View CommentJackie says
PS I always use fresh mashed potatoes!! Jackie.
View CommentKristina says
Love your cottage pie recipe and your tricks to make it easy, fast and Southern delicious! I’m definitely going to make this in this cold weather we’re even having here in Boca Raton, FL – highs today in the 40s!
View CommentPat@Back Porch Musings says
We love Shepherd’s Pie! Yours looks delicious, Barb.
I came over to pick up your Tabletop button. I’m working on a post about a little vignette I put together. I’m still trying to get the house back to “normal” after Christmas. I managed get one arrangement done for the foyer secretary.
View CommentKD says
Barb wonderful as usual! I just have to add that reading the comments always brings me such interest. Jackie in the UK had never observed Shepard with this spelling and as I was reading her comment it came to my mind that “spelt” in the American proper english dictionary refers to a word meaning “split wood” and was originally derived from the high German. So it took me a couple seconds to realize she was most likely referring to the word spelled in reference to the spelling of shepard. She was surprised you didn’t spell your pie Shepherd and I couldn’t figure out what spelt meant. Sounds like more wine or less wine as the case might ne may be in order when reading in blog land on Saturday nights 🙂 One thing I know my kids would gobble (no not like a turkey) this pie up! Thanks for sharingQ
View Commentlaurie @ bargain hunting says
Barb, that looks so delicious! laurie
View Comment