Traditionally Shepard’s Pie is made with ground lamb and leftover vegetables. I like to use a combination of ground beef, pork, and chicken. If you are using leftover mashed potato, this will save you 25 minutes.
Mashed potatoes, peel and cook time – 25 minutes
Meat filling – 25-30 minutes
Meat filling cook time – 20 minutes
Broil time – 2-3 minutes
Serves – 6
Recipe can be doubled or tripled.
Prepare 1 1/2 pounds potatoes the way you like. I use Idaho potatoes.
Meat filling –
2 carrots, peeled, chopped
2 rib of celery, chopped
1 large onion, peeled and chopped
2 cloves garlic, minced
1 1/2 pounds either ground lamb, 85% beef, chicken or pork.
3 cloves of garlic chopped
1/2 can of 6-ounce tomato paste
1/2 cup chicken broth or water or red wine
1 tablespoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves or 2 teaspoons of dry
1 cup fresh or frozen corn kernels
1 cup fresh or frozen English peas
salt and pepper to taste
In a large skillet, on high heat add 3 tablespoon oil and garlic. Cook until you can smell the garlic and it’s lightly brown (2 minutes.) Add chop carrots, celery, onion, rosemary, and thyme and cook for 3-4 minutes until vegetables have wilted. Add chopped meat and cook until slightly pink. Using your spatula break up meat into small pieces. Add liquid, tomato paste, Worcestershire sauce and continue to cook until meat is well done. Add corn and peas and mix.
In a rectangle or round 8-10″ pan or a pie pan, add your meat mixture and spread evenly. Top with mashed potatoes and spread evenly covering meat mixture and corners.
I usually do not bake my pie once assembled since all the ingredients are cooked. If you would like a golden brown top, broil for 2-3 minutes.
Comfort food at its best!
About the recipe creator – Helen Chin Lui is a certified Reflexologist, certified energy medicine practitioner, Reiki Master and teacher. If you are interest how Reflexology and Reiki can help you to alleviate pain, please schedule a FREE consultation online or call 508 359-6463.
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