I know it’s technically still summer, but with the first week of school under our belts there seems to be a crispness in the morning air that is pushing my inner chef towards fall like recipes.
Let me introduce you to The Shepherds Pie.
Shepherd’s Pie or Cottage Pie can be made with lamb, ground beef, even mutton. But the term Shepherd’s Pie is did not appear until 1877 and the belief was it was used primarily with leftover lamb as Shepherds tend to sheep not cattle.
Whatever you decide to call it and whether you choose, beef or lamb it is a meat pie with vegetables in the middle and is topped with an outer layer of luxurious, fluffy, creamy, mashed potatoes.
Only my Shepherd’s Pie has a little surprise underneath those mashed potatoes.
Yep !!! Cheese.
First I cut up some onion and sauté it with some oil to release their flavor. You don’t want to brown them here, so keeping the flame low is your best bet. Add a little garlic and the ground beef and let it cook. Next add your veggies and the wet ingredients.
Now the key ingredient in this recipe for me is the some yummy cheese. What kind? Your choice. I chose organic cheddar this time. But I have been known to use milder cheeses like provolone or mozzarella.
And the final and most important step is the potatoes! Layered thick and high. Don’t skimp here. I don’t know anyone who has said “that was good but had too many potatoes”. If you ever meet such a person please refer them to me. Otherwise I think we can ALL agree that there’s no such thing as too many potatoes.
Do it right ….
And this will be your end result …..
Recipe Source: Happilyunprocessed.com
I used all organic ingredients, and hope you do too! 🙂
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|10" Skillet||Potato Masher||Mixer|