Shepherd’s Pie



On a chilly and rainy evening this traditional English dish is pure comfort food.  There are different variations of this dish which is primarily in the meat and spices.  The English tpyically use lamb.  Here in the US Shepherd’s Pie is prepared with ground beef.  You can really use any meat substitute you wish.   Here is my version of Shepherd’s Pie:

Approximately 2 pounds of mashed potatoes
2 pounds of ground beef or lamb
1 tbs vegetable oil
1 red onion
4 carrots dices
2 cloves garlic minced
2 tbs tomato paste
2 cups beef broth
1 tbs worcestershire sauce
1 tsb chopped rosemary
2 tsb chopped parsley
1/2 cup mushrooms whole or sliced
1/2 cup frozen peas
4 tbs flour
2 tbs salt
1 tbs pepper
You can use instant mashed potatoes or make them from scratch.  If you make them from scratch begin to prepare.   If you use instant prepare them after you are done with the filling.
In a skillet place carrots, onions and oil, sautee until they begin to take on color, approximately 5 minutes.  Add garlic and then the meat.  Sprinkle in the salt and pepper along with the rosemary and parsley.  Cook until meat appears to be cooked.  Sprinkle the flour over the mixture mix into filling until you can’t see the flour anymore.  Add the tomato paste, beef broth and worcestershire sauce.  Bring to a boil, reduce and simmer on low for approximately 10 minutes.  If it appears too thick add more beef broth until thickness desired is achieved.   Add frozen peas and place the filling into a casserole pan.  Top with mashed potatoes by spreading evenly over the top.  Place in a preheated oven at 350 degrees and cook for approximately 30 minutes.  Let rest for approximately 10 to 15 minutes before serving.