I absolutely love pies, from the very first peel to the last… And digging into the pastry bottom strip by strip. A pastry-free pie seems about right to me, as it’s quicker and easier with all the same delicious fillings. After oogling a fellow diner’s order over lunch last week, the gently broiled peaks of mashed potatoes had me intrigued. I had to try making this myself.
As always, I like to make things really easy, so here’s my take on the Sheperd’s Pie.
An Easy Ol’ Sheperd’s Pie
Prep Time: 10 minutes
Cook Time: 45 minutes
- 1.5 cups of frozen vegetables
- 12 small potatoes
- 1/2 cup of half & half cream
- 1 small onion, diced
- 1 shallot, diced
- 500 grams of minced beef
- 1 teaspoon of cumin
- 2 tablespoons of tomato paste
- salt to taste
- Wash and pierce surface of potatoes with an ‘X’, or run a knife along the circumference of each.
- Put potatoes in a pot, and fill water until just-filled. Boil to cook, about 15-20 minutes. Pierce a fork through every so often to check.
- Peel and mash potatoes. Add in half & half, then season with salt and pepper. Have the mash chunky or velvety smooth, to your preference.
- Boil frozen vegetables as per package directions, and drain.
- Preheat oven to 350°F.
- In a saucepan, drizzle oil or butter and sweat onions. After 3 minutes, add minced beef and shallots, until beef browns. Add cumin and salt to taste. Add in vegetables, mix. Push all contents to one side of the saucepan, and add in tomato paste as well as salt to taste.
- Place meat & vegetable mix into a casserole bowl. Layer mashed potato next. Be chunky with your helpings, and assist the ‘peak-effect’ with a fork afterward.
- Casserole in the oven for 30 minutes, and you’re ready to eat!
Served as a side, or as a main. This dish worked wonderfully for brunch, and the cumin was such a lovely touch. I would absolutely enjoy it with some Tabasco sauce as well for a zesty kick next to the creaminess.