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September 19, 2013

Simple Shepherd's Pie

Simple Shepherd's Pie

Sometimes simple, plain old-fashioned food is all we need.  Shepherd's Pie, or as some call it, Cottage Pie, is a comfort food at it's best.

All that's needed is a salad or two.  I like a thick layer of mashed potatoes, therefore no dinner rolls, but if the potato layer is, for some reason, thinnish you might want to "starch" it up by adding a roll or two.

My family would never say no to Shepherd's Pie - we all love it and it is such a versatile recipe, mine is rarely exactly the same.  Use vegetables you have in the refrigerator or even canned for when you are in a hurry.

This is one of my many versions, and I think the most popular as I usually have everything on hand. Corn and Peas - always in the freezer !


4 - 6 Servings

2 TB Butter
1 Onion
1 t Garlic, crushed
750g Lean Ground Beef  {Mince}
3 Carrots, peeled and finely grated
1/2 cup Frozen Corn, defrosted
1/2 cup Frozen Peas, defrosted
2 TB Tomato Paste
2 TB Parsley, finely chopped
2/3 cup Beef Stock
Salt & Black Pepper, to taste

3 - 4 cups Mashed Potatoes, seasoned
1/2 cup Cheddar, grated

  1. ) Melt the Butter in a large pan - saute the Onion and Garlic until soft - add the Ground Beef and cook until done - add the Carrots, Corn and Peas.
  2. ) Mix together the Tomato Paste, Parsley and Beef Stock - add to the pan - cover and simmer for 30 minutes - season to taste with Salt & Black Pepper.
  3. ) Pre-heat the oven to 200 deg C (400 deg F) about 10 minutes before the filling is done - spray a 20 x 20 cm {8 x 8 inch} oven dish with cooking spray.
  4. ) Transfer the filling to the prepared oven dish - top with the Mashed Potatoes - sprinkle over the Cheddar Cheese and lastly some Paprika - bake 10 - 15 minutes until golden brown and the Cheese has melted.
Remove from the oven - let stand for 5 minutes - slice and serve.

You can always add more vegetables if you prefer, or change with whatever you have on hand.

Ciao for now,

With A Blast

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