Shepherd's Pie

One of the things I miss most about living in England is the food.......I know British food does not have the best reputation in the world, trust me, my husband is one of the biggest critics!  He says all British food is bland....my argument is that he 'overly' seasons food and therefore anything in comparison is bland!! Hence the reason us cooking together is not usually very easy ;-)

However, Shepherd's Pie is one of the foods he did actually like, and he really likes my version of it!

I say my version of it, because this recipe is not a traditional Shepherd's Pie at all.  Traditionally, Shepherd's Pie is made with ground lamb, and Cottage Pie is made with ground beef.  Depending on who you ask in which part of England you would be told a different version of this dish. To read more about the origins of Shepherd's Pie and Cottage Pie follow this link: Shepherd's Pie

This is my version of the family recipe I grew up with and I love it and so does Captain America!  I will convert him to loving all the British foods I love and miss, even if it kills me! Redeeming British food one bite at a time!

It is the ultimate comfort food, and great for cooler wintery nights, however much we would like to believe spring is on it's way the weather outside tells me different, so for now comfort foods and a warm blanket are the order of the day!

In a large pan, add the onion, garlic and carrot and the ground beef, cook on a medium heat until all the meat is browned.

Add the tomato sauce, tomato paste, chopped tomatoes and all the seasonings, stir well.

Add the mushrooms and peas, and cook for 30 mins on a low heat, so the ingredients are simmering.

Meanwhile, peel and chop the potatoes.  In a large pan, add the potatoes and cover with water (make sure there is at least n inch of water above the potatoes in the pan), add a little salt and bring to the boil. Reduce the heat and cook for approx 10 minutes until the potatoes are soft.

Drain the water from the pan, and return to the heat.  Reduce heat to low, add the milk and butter, and mash until you have a creamy consistency.

In a large ovenproof baking dish pour the meat sauce into the dish and level the mixture. 

Then scoop the mashed potatoes onto the top on the sauce ensuring that it does not mix in. Using the back of a fork spread out the mashed potatoes so the whole dish is covered then score the mashed potato.

Bake at 350F for 30 minutes or until slightly browned on top and serve immediately.

Ingredients

Serves 4

1.5 lbs Ground beef
1 onion, diced
10 garlic cloves, diced - some were very small!
1 large carrot, grated
10 mushrooms, chopped into small pieces
2 C frozen/canned peas
2 tbsp basil
2 tbsp italian seasoning
2 tbsp oregano
1 tbsp worcestershire sauce
1 tsp salt
1 tsp ground black pepper
1 15oz can tomato sauce
1 12oz can tomato paste
1 14oz can chopped tomatoes

Mashed potatoes:

6 medium sized potatoes, any that mash well will work
salt
1/4 C milk
2 tbsp butter

Directions:

1) In a large pan, add the onion, garlic and carrot and the ground beef, cook on a medium heat until all the meat is browned.

2) Add the tomato sauce, tomato paste, chopped tomatoes and all the seasonings, stir well.

3) Add the mushrooms and peas, and cook for 30 mins on a low heat, so the ingredients are simmering.

4) Meanwhile, peel and chop the potatoes.  In a large pan, add the potatoes and cover with water (make sure there is at least n inch of water above the potatoes in the pan), add a little salt and bring to the boil. Reduce the heat and cook for approx 10 minutes until the potatoes are soft.  Drain the water from the pan, and return to the heat.  Reduce heat to low, add the milk and butter, and mash until you have a creamy consistency.

5) In a large ovenproof baking dish pour the meat sauce into the dish and level the mixture.  Then scoop the mashed potatoes onto the top on the sauce ensuring that it does not mix in. Using the back of a fork spread out the mashed potatoes so the whole dish is covered then score the mashed potato.

6) Bake at 350F for 30 minutes or until slightly browned on top and serve immediately.