A staple found in any true English/Irish pub. Ground meat and vegetables covered nicely with a crust of mashed potatoes.
- 4 large potatoes
- 2 tbsp of olive oil
- 1 yellow onion, diced
- 1 lb of ground beef
- 1 lb of lamb, trimmed and cut into small pieces
- 1 bag (16 ounces) of frozen mixed vegetables
- 1 lb of carrots, chopped (a 16 ounce bag of frozen carrots works nicely)
- 1 can (19 ounces) of red kidney beans, drained
- 1 can (8 ounces) of tomato sauce
- 1 tbsp of worchestire sauce
- 1 tsp of granulated garlic
- 1 tsp of dried basil
- 1 tsp of dried parsley
- 1 tbsp of paprika
- Salt and pepper to taste
- Peel potatoes and boil in a large pot until soft.
- Strain out the water and mash the potatoes. You might want to add a little milk to the potatoes to make the mash more creamy.
- In another large pot, heat up the olive oil on medium. When the oil is hot, place the onion into the oil and cook until soft.
- When onions are soft and starting to brown, add in the ground beef and lamb. Cook until browned.
- When the meat is browned, add in the mixed vegetables, carrots, kidney beans, tomato sauce, worchestire sauce, granulated garlic, basil, and parsley. Sprinkle salt and pepper into the mixture at your discretion.
- Stir thoroughly and continue cooking until everything is hot.
- Preheat oven to 350°
- Take a large baking dish and brush some oil around the bottom and sides.
- Spoon in the meat/vegetable mixture into the dish and fill about 2/3 of the height of the dish.
- Take the mashed potatoes and spread them on top of the mixture in the pan like a crust. Sprinkle the paprika on top of the potato layer.
- Place the pie into the oven and heat for 30-45 minutes, just until the top of the pie becomes more golden or even some browning occurs.
I usually use frozen vegetables for this, simply because it’s easier. You’re welcome to use fresh vegetables, just make sure you chop them into small pieces. I also suggest if you use frozen vegetables to let them thaw a bit.
Again, for ease of preparation, I like to mix the meat and vegetables together. If you feel more creative and/or daring, then cook the meat separate from the vegetables and make layers.
You’re welcome to variate the meat if you’re not into lamb (or can’t get it). Lamb and beef are usually the staples of Shepherd’s Pie, but feel free to experiment.
Many recipes suggest sprinkling some shredded cheddar cheese on top of the potatoes before the paprika. I’ve done it and liked it, but wanted to keep this as a variation.
Healthy It Up
For Zuzana’s Candida diet, we made a second pie that is totally free of meat and potato. To replace some of the meat, we added more kidney beans. To replace the potatoes, we boiled cauliflower and mashed it up with some milk to make a nice substitute.