Wednesday, November 17, 2010


The origins of Shepherd's pie is British and is usually made with lamb.  The north american version is typically made with beef.  When I have leftover roast beef, Shepherd's pie is one recipe that I like to make.  The recipe is basically meat and vegetables baked with a mashed potato topping.  Instead of using leftover roast beef, you can cook a pound of ground beef and add it to the vegetable mixture.

Onions, celery and garlic cooking in the frying pan.

About 1 1/2 cups of frozen corn waiting to be added to the frying pan.

The vegetables cooking in the frying pan.

Chopped roast beef.

Vegetables and meat cooking in the frying pan.

Mashed potatoes being spread over the beef and vegetable mixture in the casserole dish.

Grated cheddar cheese added to the top of the potatoes.

Piping hot  - just out of the oven.

Shepherd's Pie

2 cups cooked, cubed roast beef
1 garlic clove, minced
1 onion, chopped
1 celery, chopped
3 carrots, chopped
1 to 2 cups of vegetables - corn or peas, 
3 large peeled, quartered potatoes 
2 tbsp oil 
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
shredded cheddar cheese

Boil potatoes until tender.  While the potatoes are cooking, heat oil in a large frying pan. 
Sauté onions, garlic and celery in the pan and cook on medium heat for 8 to 10 minutes.  Add carrots and continue cooking for 5 minutes.  Add cubed beef, Worcestershire sauce, beef broth, corn or peas and cook for 4 to 5 minutes.  Season with salt and pepper.  

Once potatoes are cooked, mash them with some butter and milk.  Place the beef and vegetable mixture into a medium size casserole dish. Top with the mashed potatoes and spread the potatoes so that the meat and vegetable mixture is covered.  Add the grated cheese and bake for 20 to 25 minutes at 400 degrees F.  Serves 4. 

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