This is a staple in traditional Irish cuisine. A meat and vegetable pie with a crust of mashed potatoes.Also known as cottage pie, named after the dwelling place of the impoverished who can only afford to cook inexpensive meals. The name later changed to Shepherd’s pie, after one of the main livelihood of Ireland which is tending of sheep. Upon crossing the Americas, shepherd’s pie has evolved and was modified by a mainly beef-eating culture. Thus, the use of ground beef or minced beef.
SHEPHERD’S PIE (Version 2)
- 2 pounds ground beef
- 1 tablespoon oil
- 1 medium onion, chopped
- 2 cups mixed vegetables (frozen, fresh or canned), carrots (diced), peas, & corn (kernels)
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- Salt & pepper to taste
- 2 pounds potatoes (russet)
- 3 tablespoons butter
- 1-2 tablespoons milk
- Peel potatoes and boil until very tender. Discard water and set aside.
- In the meantime, heat oil and sauté onions.
- Add ground beef and brown for 15 minutes.
- Carefully remove fats that have accumulated. Tilt pan to the side and spoon out excess grease.
- Add beef broth and Worcestershire sauce. Bring to a boil.
- Mix flour with a little bit of water. Add to the pan. Sauce will thicken.
- Put in the mixed vegetables. Cook until half-cooked. (It will finish cooking in the oven.) Turn off heat.
- Transfer to a baking dish.
- Mash the potatoes that you set aside. Add the butter and milk. Season with salt and pepper. Mix well until nice and fluffy.
- Spoon on top of the meat mixture. Spread until the meat and vegetable mixture is covered.
- Bake at 400 degrees F for 25-30 minutes.
- You may need to broil for about 5 minutes to brown the top. Enjoy!