Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.
– 3 large potatoes, peeled and halved; 2 tbsp. margarine or butter
– Salt and pepper to taste; ¼ c. milk
– 1 tbsp. vegetable oil; 1 large onion, chopped
– 1 lb. lean ground beef; 1 large carrot, grated
– ½ tsp. thyme; 1 tbsp. chopped fresh parsley
– ½ clove garlic, finely chopped, or pinch of garlic powder
– Salt and pepper to taste; 1 tbsp. soy sauce.
Step 1: Cook potatoes in 2 quarts boiling salted water until soft (about 15 to 20 minutes).
Drain off water and add margarine or butter, salt, and pepper. Mash potatoes, adding enough milk to make a smooth mixture. Set aside.
Heat oil in a large skillet and sauté onion until soft. Stir in ground beef and then add carrot, thyme, parsley, garlic, salt, and pepper. (Don’t use too much salt because soy sauce is salty.) Cook for another 5 minutes. Add soy sauce and stir well.
Preheat the oven to 375°F.
Spread meat mixture in a deep pie dish. Spread mashed potatoes evenly over meat mixture and swirl with a fork to create an attractive pattern.
Bake the pie on the middle rack of the oven for 30 minutes, or until top is lightly browned. Serve immediately.
Food: Shepherd’s Pie