Shepherd’s Pie

Shepherd’s Pie


Potatoes (Russet) 2 lbs, peeled & cubed
Sour Cream 3-5 tbsp.
Salt & Pepper 1 tbsp. each
Vegetable Oil 1 tbsp.
Onion 1, chopped thin
Carrot 2, peeled & chopped small
Ground Beef / Lamb / Deer 1 lb.
Chicken / Beef Stock 1 cup
Tomato Paste 1 tbsp.
Rosemary 1 teaspoon
Parsley 1 tbsp.
Peas 1 cup

To begin making Shepherd’s Pie, start with the mashed potatoes:

Put potatoes in a pot of salted water, then bring to a boil. Cook for 35 minutes or until potatoes are soft enough to put a fork through, drain water. Mash potatoes along with salt, pepper, sour cream. Set aside.

Next, in a large cast iron pan, heat oil over medium-high heat. Add onion, carrot and meat (of your choice: deer/lamb/beef) to the pan. Cook until browned, 8-10 minutes. Drain the fat from the pan (if necessary).

Preheat oven to 375°F.

Add stock, tomato paste, herbs to cast iron pan. Simmer until thickened, about 10-15 minutes, then add in peas.

Turn off stove, and spread mashed potatoes over the top of meat mixture in pan. Crosshatch the top of potatoes with a fork.

Bake until golden, about 30 – 35 minutes.

Enjoy this warm Shepherd’s Pie!


30 min



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