Beef & Potato Shepherd’s Pie is an ultimate comfort food. It’s probably the time of year so I’ve been craving comfort or festive foods. One of the reasons why October to December is the best time of year is all the delicious food to go with the celebration. I’m an island girl in the Caribbean so we don’t have seasonal changes like most but even here the weather takes on a cooler temperature as it’s our hurricane season.
Either way during this time comfort food goes a long way because it hits the spot on a rainy night, it’s that hug that you didn’t know you needed. That memory of home or your mothers cooking that you miss dearly. It’s that promise of a future that you didn’t know you wanted.
What is Shepherd’s Pie?
It’s quiet simple really. I have found that different cultures around the world often create different versions or slight variations of the same dish or recipe. This dish originated in the UK as a means of utilizing leftover cooked meats. Originally it was used with lamb or beef. However as time went on variations arose but basically it’s a meat pie. This version uses beef mince, green peas and cheese.
How to make Beef & Potato Shepherd’s Pie?
Take your beef mince and season with salt, pepper, soy sauce and all purpose. Cut up onions and garlic and sauté in a large pot until fragrant then add the beef mince. Continuously stir the beef and break up in small chunks. When brown add a little water to prevent it from drying out and cook. Close to the end add the peas and remove from the stove.While the beef cooked wash and peel potatoes and boil until soft. Add margarine, sugar and cheese and mash well.
Preheat the oven to 350 and now let the fun begin. The layering process of any dish or casserole is always fun. Pour the beef mixture in the dish and top with cheese. Spread mashed potatoes over the beef mixture completely then layer with cheese. Pop the pie in the oven and bake until the potato turns brown. I didn’t want mine too brown, I just wanted the cheese to melt enough. All that’s left to do is enjoy your Beef & Potato Shepherds Pie.
Lets Get Cooking!
Beef & Potato Shepherd’s Pie. Baked with Love.
Course: EntréeDifficulty: Moderate4
servings10
minutes40
minutesIngredients
Ground Beef .335kg
2 tbsp. Vegetable oil (Pantry Item)
Medium Onion, chopped (Pantry Item)
4 cloves of Garlic (Pantry Item)
1 tsp. Salt (Pantry Item)
1/2 tsp. Black Pepper (Pantry Item)
1/2 tsp. All Purpose (Pantry Item)
1 tbsp. Soy Sauce (Pantry Item)
4 medium Irish Potato
2 tbsp. Butter or margarine (Pantry Item)
1 tbsp. Brown Sugar (Pantry Item)
8.5oz Can of Green Peas
1 cup shredded Cheese, Mexican blend
1 tbsp. Ketchup. (Pantry Item)
Directions
- Season beef with salt, soy sauce, black pepper and all purpose.
- Heat oil on medium in a large sauce pot. Sauté onions and garlic until fragrant. Add beef and sauté making sure to break up any clumps.
- Cover and cook for 15 minutes. Preheat oven to 350 degrees.
- While beef cooks bring a large pot of salted water to boil. Wash and peel potatoes and cut into large cubes and boil until cooked.
- Remove potatoes from the pot to a bowl, add butter, sugar and 1/4 cup cheese then mash and set aside.
- Back to the beef pot. In the last 5 minutes of cooking add green peas and ketchup. Mix well then remove from heat.
- Pour Beef mixture in a casserole dish, top with 1/2 cup cheese, then top with mashed potatoes and sprinkle remaining 1/4 cup cheese on top.
- Bake until brown or cheese melts.
Price Range: $1,200 JMD. (Price range based on type of supermarket, brand and season. Does not include Pantry Items and tax)
Eating in can be easy on the pocket yet just as fun and tasty as dining out. Enjoy!