Shepherd’s Pie

Pssst ... Reader Thérèse Hartwig! Thank you for yesterday’s comment. It’s disappointing that my blog’s “Reply” button doesn’t work - although I’d very much like to respond to readers. I’ve written about this: https://nicoleparton.blogspot.com/2019/11/the-peculiarities-of-blogger.html Unfortunately, nothing’s changed.
I’m invariably working on other writing projects when this blog takes long breaks, but hope the present series of “basic” recipes meets what’s in your pantry in the time of COVID-19 - Nicole.
  

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When did you last have Shepherd’s Pie? 

What??? Never??? Then you must have struck it rich as a toddler. Or have never-ever-ever cooked. (There actually are people like that. Aren’t you glad you’re not one of them?)

Shepherd’s Pie (or “Cottage Pie,” as it’s sometimes called), was once a basic staple of supper tables throughout the U.K. Known as “meat pies” in Australia and as Shepherd’s Pie in Canada, and … and … elsewhere (Translation: “I don’t have a clue where else!”), Shepherd’s Pie is a treat.

Some people 
turn up their 

Scrumptious Shepherd’s Pie! 

noses because they consider this dish “poor food.” Those same people probably avoid mac ’n’ cheese, too. Tut-tut-tut ... their loss.

There are variations of Shepherd’s Pie, to be sure - crusted pies, which the Aussies love; mashed potato-topped pies, which everyone loves; and cheese-topped pies, which are an abomination. The one thing these pies have in common is that they’re savory rather than sweet. 

When our children were young, I liked to make Shepherd’s Pie with leftover roast beef, gravy, and vegetables such as carrots, peas, and niblet corn. These elements, I smushed together on the bottom layer; topped with a layer of mashed potatoes, spread and swirled with a bit of artistry. If you really want to get all lah-de-dah on me, toss a couple of parsley sprigs on the thing. 

Try this recipe with minced lamb, a mixture of ground beef and pork, or simply ground beef. With no children in the house and no weekend roasts, I use ground beef. This, I fry in a skillet with one or two chopped onions. If I have some gravy in the fridge, I mix that in, too, seasoning everything with salt and pepper. 

I almost always use frozen mixed vegetables in this dish - easier, quicker, and just as nutritious as veggies that need peeling, shucking, and slicing. Mix them in with the meat, but don’t cook them; your oven will do that. 

Having vegetables in the freezer during a global pandemic may well be more reliable than finding fresh vegetables at the supermarket. I’ve never made a vegan or vegetarian pie, but it wouldn’t be difficult.

Mashed potatoes are the pièce de résistance of this marvelous meal. I usually cook extra potatoes the day before I make Shepherd’s Pie, giving new meaning to the term “easy as pie.”

To a lightly greased casserole dish, combine the meat-gravy-veg with the potatoes on top. Throw the whole shemozzle into a 350 deg. F. oven for … Who knows? Everything depends on the size of your pie. Let it bake until it’s heated through and the potatoes are browned and slightly crisped.

In North America, Shepherd’s Pie looks less like a “pie” and more like a casserole - and a delicious one, at that. Bottom line? Shepherd’s Pie is comfort food for these deeply uncomfortable times. 

PS: For another Shepherd’s Pie recipe, try this: Shepherd’s Pie.