I make a really good Shepherd’s Pie.
Well, my brother says that strictly speaking it’s a Cottage Pie, as I put lots of veggies in it. Anyhoos, I make it often on those occasions when you want to show a little love and support.
For example recently I made a great big one for a family who were spending lots of time in the hospital with one of the kids. I also made one for a friend for her birthday last month. It’s also lovely to share with a crowd when they come to visit ~ easy to make, nourishing and can be quite inexpensive too.
And I absolutely love, love, love making it ~ so it must be filled with lots of love!
I even used to make one to take into work at the accountant’s office years ago ~ a real meal in busy season! So, over the years, I’ve been asked for the recipe on many, many occasions. I tend to cook by the ‘a bit of this, a bit of that’ method and did take some time to write down a basic version a few years ago.
Today, another request came in for my now ‘famous’ Shepherd’s Pie Recipe and I had a brainwave. Here it is, shared on my blog. Anytime anyone wants the recipe I can direct them to my website! Yippee!!! Woohoo!!!
I suggest you bookmark this page and make this recipe often. Add anything that speaks to you…and let me know! Happy Cooking!
Jacqueline’s Shepherd’s Pie Recipe
(really a ‘Cottage Pie’ because it contains lots of lovely veggies)
| 2 Tablespoons olive oil | 1 Tablespoon Lee & Perrins |
| 1 Large onion, chopped | 2 Tablespoons Bragg’s Amino Acids |
| 1 Tablespoon garlic paste | Ground black pepper to taste |
| 1 Tablespoon minced ginger | 5 to 10lbs potatoes |
| 1.5 to 2 lbs ground beef | ½ cup butter |
| 1 can baked beans | Milk |
Peel your potatoes and cut into 1 to 1.5 inch dice. Add to cold water with a pinch of sea salt and bring to the boil. Turn to simmer for around 15 to 20 minutes. Potatoes should be soft enough to mash. (And you don’t have to peel, in fact, if you look carefully at the photo, you’ll see that I didn’t.)
While the potatoes cook: Heat the oil in the bottom of a large pan. Add onion and cook over low heat until translucent. Add garlic paste. Then add ginger. Stir. Also when cooking the onion, you can add chopped celery and or mushrooms if you like.
Pop in the ground beef and keep stirring until it has browned. (You might like to use a fork to help it break up.)
Add the Lee & Perrins, Bragg’s Amino Acids and pepper and stir in. Remove from heat and add a can of baked beans. (I prefer Heinz Vegetarian beans, but occasionally use Bush’s Veggie Beans which are sweeter.)
Use a slotted spoon to remove the mixture from the pan and cover the base of a lasagna-type pan with the meat mixture. Spread evenly. Use fork tines to make a rough surface.
Turn the oven on to warm up to 350 degrees.
Mash the cooked potatoes with the butter. Add milk to moisten if necessary. Depending on whether going for a ‘rustic’ type of pie, I sometimes mash, but on other occasions cream the potatoes using a hand mixer.
Spread the potatoes over the meat mixture to cover completely.
Bake in the over at 350 degrees for 45 minutes to one-hour.
Broil briefly before serving to crisp top spikes of potato to a nice brown.
You can let the Shepherd’s Pie sit for around 4 to 5 minutes before serving, which is enough time to whip up a salad.
To Fancy Up Your Shepherd’s Pie:
Top with grated cheese before broiling and decorate around the edges with tomato slices…yummy!
Optional Extras:
Add in when you add the baked beans any or all of the following:
Corn (don’t use the creamy, you’ll end up with a shepherd’s slop), Carrots, Peas, Left over veggies.
And the juices that are leftover?
Thicken with a little cornstarch or potato flour and serve as a gravy.
Let me know what you think! And share with your family and friends ~ Sharing the love
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