Shepherd’s pie is an old dish, made as a way to use up leftover roasted meat. The traditional pie started out being called a Cottage Pie, then as the meat inside was often lamb, the term Shepherd’s Pie began around 1877. Now the pie is made with either beef or lamb. The pie is was lined and toppedwith mashed potatoes.
A less expensive and updated version of Shepherd’s Pie is made with ground beef instead of the more expensive cuts, and adds sour cream and cheese to the potatoes. This is no less savory! It’s comfort food at its height of comfort!
I made this last week when I was visiting my parents. Biscuits and a salad were added to complete the meal. It was a perfect winter supper! Here’s the recipe (as I remember it!).
4 med-large potatoes
1/3 Cup Sour cream
1/4 Cup milk
1/2 Cup Cheddar Cheese, grated
1 pound ground beef
2 Tbl. Olive oil
1 large onion
1 large carrot, diced
2 Tbl. Tomato Sauce
2 Tbl. flour
1 cup water
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp salt
1/4 tsp pepper
Boil potatoes until tender. Drain and mash, adding sour cream and milk – enough to make them creamy. Add grated cheese Set aside.
In skillet, add oil, onions and carrots. Cook until tender. Add beef and crumble and brown meat. Add flour and mix in. Add tomato sauce, water. Stir to combine. Add spices. Simmer until liquid reduces by half.
Spoon Meat mixture into an oven-proof casserole dish. Top with mashed potatoes. Using tines of a fork, make a pattern in the potatoes. This will help them brown. Place in 400 degree oven and bake until golden and bubbly.
Has anyone made Shepherd’s Pie? I hope you’ll try this version! This would make a GREAT Wintery day supper!
With love from my country kitchen,