The first time I ever had shepherd's pie, or even heard of it, was in 2001 when I worked at Disney World and lived in a three bedroom apartment with five other roommates. Occasionally we would cook a big meal 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 or eat 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.
I like to make it in my own home now when I'm in need of comfort food just like that time in my life when a good home-cooked meal was a lifeline.
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 a slurry made from arrowroot or non-GMO cornstarch and water.
- 4 potatoes
- 4 T. butter
- ¼-1/2 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 ½ cup beef broth
- 1 T. organic Worcestershire sauce optional
- ¾ 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 and paprika if desired
Place under broiler for about 5 minutes.