What’s Cooking in Mama’s Kitchen? Shepherd’s Pie

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Yes, summer is here. In California we usually have June gloom and the temperatures don’t start soaring ‘til the end of July. The last couple of weeks our summer weather is backwards. So who wants to cook over a hot stove on a hot day? Not many people, that I know of, me included. But an easy recipe for a good, filling dinner may be worth battling the inertia that comes with the hot, lazy days of summer. How about a recipe that originated in Merry Old England? An added bonus is that it is an easy meal to make.

Shepherd’s Pie

1 ½ cups sharp white cheddar cheese                         1 cup whole milk (I use 1%)
Salt and Pepper to taste                        1 tablespoon vegetable oil (I use canola oil.)
6 carrots, halved lengthwise and then thinly sliced.     1 large onion, chopped
6 celery stocks, thinly sliced (I used 3 and the recipe was fine.)
1 teaspoon dried thyme                        ¼ cup flour            ¼ cup tomato paste
2 pounds ground meat (You all know me by now. I use ground turkey. Beef is just fine.)
1 tablespoon Worchestershire sauce (I usually use 1 ½ to 2 tablespoons.)

In a heavy pot heat oil on medium high. Add veggies, thyme, and cook stirring occasionally until the veggies are tender. Add flour, tomato paste, and Worchestershire sauce. Cook stirring for one minute. Add meat and cook until no longer pink – 6 to 8 minutes. Add 1 cup of water. Bring to a boil. Simmer 1 minute. Make mashed potatoes. Make it easy on yourself by using instant mashed potato mix. Make 3 cups of the potatoes, add in 1 cup of the cheese, and add salt and pepper. Pour the filling into a 13 x 9” pan. Drop dollops of potatoes over filling. Spread the potatoes to the edge of the pan. Sprinkle the rest of the cheese over the top of the potatoes. Bake at 375’ F until topping is browned and the filling is bubbling, about 20 minutes.  Let stand before serving.

Bon Appétit!

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