Tasty Tuesday – Shepherd’s Pie

After a weekend of stuffing my face with way too much food I figured it would be good to come back to Tasty Tuesday with a hearty home favourite. To me, Shepherd’s Pie is one of those classic home cooked meals that is just really tasty, satisfying, and actually pretty balanced depending on how you make it. I go for a lot of veggies, a thin layer of potatoes, and enough lean ground beef to get a good serving of protein in. Also, I take out the step of having to worry about gravy by using cream corn instead. It makes for a slightly different flavour combination but it’s definitely still tasty and probably a bit healthier.

So, without any further ado, here’s my recipe for a simple Shepherd’s Pie:

Ingredients

  • Lean ground beef
  • 1 can of cream corn
  • Canned vegetables of your choosing
  • 1/2 sweet potato
  • 1 medium white potato
  • Butter/margarine & milk (to whip the potatoes)
  • Salt, pepper, and other preferred seasonings (I use summer savoury)

Directions

Preheat the oven to 350 degrees and get to work on peeling your potatoes. Normally I just do the regular potatoes on top but to make it a little more nutritious this time around I boiled half a sweet potato as well. I threw the potatoes together in a pot to boil and then tossed the ground beef into a frying pan to brown up. The amount you use is really up to you depending on how meaty you want your pie to be. My beef filled a regular sized frying pan and covered the bottom layer of my long pyrex dish but you can definitely experiment with how much you want.

While the beef and potatoes are cooking you can go ahead and start emptying your cans of veggies into a glass dish. I used a can of mixed peas and carrots and a can of green beans. Wait for your beef to be browned before you mix in the cream corn, this is what you use as the binding agent / sauce instead of gravy. It’s a little bit healthier and a lot quicker. Once the beef if browned mix it into the vegetable medley and pour the cream corn in afterwards. Season with a little bit of salt and pepper, giving it all a nice mix before patting it down into a nearly even layer.

Hopefully at that point your potatoes are boiled and you can strained them to be mashed up and whipped. Mashed potatoes work perfectly fine but if you’re looking for that smoother traditional texture of Shepherd’s Pie you can pull out a beater and whip your potatoes together, adding a little milk and butter as needed. Closer to the end I’ll add a couple shakes of summer savoury to add some extra flavouring to the pie (you can mix your seasoning into your vegetable and meat medley as well, it’s totally up to you).

Once the potatoes are nice and smooth, spoon them out on to the top of your dish, spreading them out until they cover the entire surface. Pop the dish into the oven and then bake for 30-40 minutes. And that’s it!

Make this in a big dish and you’ll have lots of leftovers or you can feed a small army at once. You can also go the extra mile and make it with fresh vegetables instead of canned ones but if you’re looking to cut down some cook time the canned veggies work just fine.

What have you been making this week? If you have any recipes (your own or ones you’ve found) that you think I’d like then please drop them in the comments. And if you try any of my recipes please let me know what you think of them!

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