Classic Shepherd’s Pie

Shepherd ‘s Pie - 

A healthy dish made with ground/minced meat and vegetables in a broth gravy, baked in a casserole dish with a cap of mashed potatoes served bubbling hot wholesome family holiday meal ❤️

So basically the same as farmers pie or a cottage pie except that this dish is traditionally made with ground lamb since a shepherd raises lambs !!! 

However, I personally  love  lamb, and I have always seen it on menus, even in Irish restaurants, with this name - ( Irish love Lamb ) 

And the cottage pie name doesn’t make sense to me , guess it just gives a feel of comfort, which this dish certainly promises . 

I’m joking, but the point is, make what you like.

Since this dish and cottage pie are essentially the same thing, just swapping the protein to any meat or soya protein- 

I think it is totally acceptable to make Shepherd's Pie with ground beef instead of lamb , as this is the Promise of the classic version 

For my Vegetarian Days ! ( Monday’s) and my vegetarian friends , I suggest every healthy substitute Soya granules & I bet many people will never even be able to make out the difference . tastes far more delicious with Soya kheema too ! 

I make my Protein layer slightly more moist with the purée & veggies, love it with toasty garlic loaf & a hearty , crunchy  tangy caesar’s salad ❤️❤️

And Yes - for a gluten free dish , please skip the addition of flour ( it’s just used to make the gravy a bit pasty ) I happily skip the flour at all times & substitute same with Tomato ketchup !! 

Ingredients

POTATO LAYER

* 3 large  potatoes

* 2 Tablespoons butter

* 1/2 cup milk

* 1 teaspoon garlic powder

MEAT LAYER

* 750 -900gm ground lamb, chicken or Tenderloin meat 

* 1 small onion chopped

* 1 tablespoon  celery stalk chopped fine 

* 2 cloves garlic crushed

* 1/2 teaspoon each salt and pepper

* 2 Tablespoons all purpose flour

* 2 Tablespoons tomato purée

* 1 cup broth

* 1/2 Tablespoon Worcestershire sauce

* 1/2 teaspoon dried oregano

* 1 cup frozen peas /corn ( optional) 

* 1 cup finely cut carrots 

* 1 cup sliced mushrooms 

* 1 cup shredded cheddar cheese

Method -

Preheat oven to 375° F. 

FOR POTATO LAYER: 

* Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 - 20 minutes) 

* or Boil whole , washed potatoes in a pressure cooker 3 whistle 

* Drain water from the pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.

* Grease a 9x13 inch baking dish with oil /butter 

FOR MEAT LAYER: 

* In a large 12-inch skillet, over medium-high heat, add -onion, garlic, celery,mushrooms,meat, salt and pepper. 

* Cook  sautéing meat & all until browned.

* Sprinkle flour evenly over meat mixture. Stir and cook for 1 minute. Stir in tomato puree ,broth, Worcestershire sauce and oregano. 

* Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. (if used ) 

* Cook for another 5 to 10 minutes or until heated through.

* Pour the meat mixture into prepared pan. 

* Spread mashed potatoes evenly over the top. 

* Top potatoes with cheddar cheese.

* Bake, uncovered, for 35 minutes until the casserole is hot and bubbly. 

* Remove from the oven and let stand 10 minutes before serving.

serve hot with garlic bread & a hearty salad!