The first time I ever had shepherd’s pie, or even heard of it, was in 2001 when I worked at Disney World.
Random fact about me. I took the second semester of my freshman year off in college to do an internship at Disney World. Cool! Disney World?! Don’t be impressed. I wore a funky costume, dealt with grumpy tourists, and told kids they were too short to ride our ride…all.day.long. The best parts about the entire process were the people I met and free access to all of the parks. That was pretty sweet! I lived with five other girls in a three bedroom apartment. All that estrogen you would think would spell disaster, but surprisingly we all got along and had a great time. In fact, I still keep in contact with three of my roommates.
Oh wait…we were talking about shepherd’s pie. Sorry, I tend to ramble. Occasionally we would cook together. One of the first things that was made in that apartment was a shepherd’s pie, made by my roommate, Sarah. I don’t remember much about it, but I do remember that it was tasty and comforting in a time when I was away from home.
Every time I make shepherd’s pie, I think of my friend Sarah who introduced it to me. It’s simple comfort food, which is exactly my kind of food.
Just to note, for my friends who are vegetarian, you could probably substitute lentils and mushrooms for the meat and I’m pretty confident it would be delicious as well.
For the gluten and grain free, I would thicken the gravy with arrowroot or non-GMO cornstarch.
Peel and slice four medium potatoes.
Steam or boil potatoes until tender. I like steaming them so they don’t get water logged.
Brown ground beef in skillet.
Dice the carrots and onions.
Add vegetables to the meat and sautee.
Mash the potatoes with the butter and the milk.
Add flour and salt to the beef, carrot and onion mixture. Add broth to make a gravy.
Stir in peas.
Spread mashed potatoes over the top of the meat mixture.
Put under the broiler right at the end. If you want to get fancy shmancy, sprinkle a little paprika and fresh herbs over the top.
- 4 potatoes
- 4 T. butter
- 1/4-1/2 cup milk
- 1 tsp sea salt
- 1 lb. ground beef
- 1 cup chopped carrots 1-2 carrots
- 1 cup chopped onions 1 small onion
- 2 T. flour
- 1 tsp sea salt
- 1 1/2 cup beef broth
- 1 T. organic Worcestershire sauce optional
- 3/4 cup frozen peas
Prepare mashed potatoes.
Peel, slice and steam or boil potatoes until tender. (about 10-20 minutes depending on cooking method.
Drain potatoes and add cut up butter, milk and salt.
Beat or mash potatoes until smooth. Add more milk if they are too thick.
Prepare filling mixture.
Brown ground beef and drain any grease.
Add carrots and onions and sautee for about 5 minutes until softened.
Stir in flour and salt and cook for about a minute.
Whisk in beef broth and optional Worcestershire sauce.
Stir in peas and cook for one minute.
Top with mashed potatoes.
Place under broiler for about 5 minutes.