My son Christopher loves Shepherd’s Pie. On a hunting trip to Vermont when he was a lad, Christopher had his first taste of this scrumptious comfort food. Shepherd’s pie was once called “cottage pie” and was made with lamb, but that will never happen in this house. As a child, I went to a boarding school in Scotland and ate mutton. So I am ruined for life! I make Shepherd’s Pie with ground beef, but it can easily be made with a mix of ground lamb and ground beef, ground sausage and ground beef or it can even be made with beef cubes! I think it’s especially wonderful with a mix of ground venison and ground beef! Use what you have on hand!
This simple peasant food can feed a crowd and is deliciously filling! This is for you sweet boy! Let’s make Christopher’s Shepherd’s Pie!
What I love about a dish like this is its versatility! Add cheese to the mashed potatoes for an extra zip, clean out the leftover veggies in your frig and use them as add-ins, add some bacon for a smoky flavor!
You are only limited by what you have on hand!
- 3 lbs yukon gold potatoes
- 3 TBS sour cream
- 1 egg yolk
- 1/2 cup half and half
- 1 TBS olive oil
- 2 lbs ground beef
- 1 large onion
- 1 garlic clove, pressed or finely chopped
- 3 TBS butter
- 3 TBS flour
- 1 1/2 cup beef stock
- 2 tsp Worcestershire sauce
- dash of Kitchen Bouquet (optional)
- 1/2 cups frozen peas (or more if you like them)
- salt and pepper
- Peel and cube Yukon gold potatoes and add to a pot of water. Add 1 tsp salt and simmer until fork tender. Drain.
- In a large bowl add sour cream, egg yolk and half and half. Whisk. Add the potatoes and hand mash. Do not use a mixer! Set aside.
- Put the oil in a large pan and add the ground beef and the onions. Salt and pepper. Cook the ground beef and onions until there is no pink left in the meat. Add the garlic and cook for 2 minutes. Drain off the excess fat. Set aside.
- In a small saucepan, melt 2 TBS butter over medium heat. When the butter is melted add the flour and whisk. Cook for a couple minutes so the flour looses it's raw taste. Add the beef stock and whisk until thickened. Add in the Worcestershire sauce and kitchen bouquet. Whisk to incorporate.
- Remove the gravy from the heat set aside.
- Put the ground beef mixture in the bottom of a casserole dish. Add the gravy. Top with the peas and then the potatoes.
- Bake at 350 ° until bubbly and hot, about 30-40 minutes. If the mashed potatoes are not browned broil them for a couple minutes.
- Frozen carrots and or corn can be added along with the peas.
- This dish can be made up ahead and refrigerated up to a day before it is cooked in the oven.
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