Shepherd’s Pie


A traditional dish that came from the wilds of the UK, when sheep and shepherds roamed the hills.  Feel free to add or subtract items, depending upon what you have in the larder at the time!

Ingredients Serves 4-6
Ground beef 500gm
Mushrooms, chopped 200 gm
Onion chopped ½ cup
Garlic finely minced 2 large cloves
Salt 1 tspn
Ground black pepper to taste
Worcestershire sauce 1 tbspn
Beef stock ½ cup
Cream ½ cup
Garden peas ½ cup
Potatoes 500gm
Cheddar cheese grated 2 cups
Mayonnaise ¼ cup
Milk ½ cup
Butter 2 tbspns

Cooking Method

Preheat oven to 375 F.  Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large heavy skillet.  Sauté, breaking up beef, until the juices have almost evaporated.  Stir in Worcestershire sauce, then cook for one minute, stirring often.  Add beef stock, stirring to combine, then add cream.  Simmer until gravy thickens.  Pour into glass baking dish.  Let cool slightly, then sprinkle green peas evenly on top of beef.

Boil potatoes in salted water until tender.  Add 2 tablespoons of butter, and mash.  Add enough of the milk to bring the mashed potatoes to a creamy consistency.  Season well with salt and pepper.  Spread evenly over beef layer then sprinkle Cheddar cheese on top.

Bake for about 45 minutes until cheese has melted and is slightly browned.