Shepherd's Pie

Hi does anyone have a shepherd's pie recipe? 

http://www.betterbudgeting.com/frugalrecipes/shepherdspie.htm

A really easy one that I make when I'm in a hurry:

Ground lamb, browned in a skillet.  Add a packet of brown gravy mix.  Don't follow the directions on the package, just sprinkle it over the lamb and add a little water to get it to all mix together.

Pour meat into a baking dish.

Over the top pour 1 can of Corn Nibblets, drained.  And 1 can Cream of Corn.

Top with mashed potatoes, boxed will work, but add white american cheese.

Bake till content.

Not exactly "Gourmet" but its always a hit!

Thanks  greymo and foodasaurus....they all sound good and I can incorporate a little  of each!

"blown gravy mix" Is that from Bill Clinton's kitchen or what?

Is the moderator's response, see message #5, appropriate for Roadfood.com.? While I, as an adult, can understand the humor which was attempted. Was this response necessary? Who moderates the moderators, as I believe that this comment is wrong on many levels.
 
Thank you

I kind of liked it.

MikeS.


"blown gravy mix" Is that from Bill Clinton's kitchen or what?

This is my favorite recipe for Shepherd's Pie - from English author Jane Garmey:

Shepherd's Pie
3 TB oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1 1/2 lbs. ground lamb or ground beef
1 6 oz. can tomato paste
2 beef bouillon cubes
1 heaped TB flour
1 cup white wine
1/2 cup water
salt and fresh ground black pepper
!/2 t. tarragon
3 large potatoes, peeled
3 oz. butter
1 cup milk
1/2 c. cooked corn
2 TB Parmesan cheese
Preheat oven to 350F.
Heat oil in large frying pan over low heat. Add onion and garlic and cook until soft. Turn up heat and add meat, stirring until it is well browned.
Drain off fat. Add tomato paste, cubes, and flour. Mix well and cook a minutes before adding the wine and water. Add in the s&p and tarragon, simmer for 15 minutes.
Meanwhile, cook and mash the potatoes. Add the butter and milk, season with s&p.
Put the meat mixture in a large, greased souffle or baking dish. Spread corn over the meat and the mashed potatoes on top so that the meat and corn are completely covered. Sprinkle the cheese over the potatoes and bake uncovered for 35 minutes. Place under broiler for a few minutes to brown the top and serve.

Note from the author: the addition of corn is not strictly authentic, however, it looks decorative and adds a nice flavor.
tcrouzer's note: I do not add the corn.

Thanks tcrouzer I never thought about adding tarragon to this dish but it sounds like a lovely layer of flavor.

You could always use the recipe from the Friends Episode were Rachel makes half a trifle half a Shepard's Pie

Layer of ladyfingers
layer of jam
custard
raspberries
more ladyfingers
beef sauteed with peas and onions
a little more custard
bananas,
and then I just put some whipped cream on top!

What's not to like

CCJPO


Is the moderator's response, see message #5, appropriate for Roadfood.com.? While I, as an adult, can understand the humor which was attempted. Was this response necessary? Who moderates the moderators, as I believe that this comment is wrong on many levels.
 
Thank you

Please, give it a rest.

here's an old time recipe from back in the day:
brown your hamburger meat, add onions and a can of tomato soup.
put in a casserole dish- let it get really bubbly, add french cut green beans, and top with mashed potaotes and sprinkle with shredded cheese- put back in oven until cheese is browned and bubbly...and the best thing is, that you can add whatever seasonings you like to the meat as it is browning- make it spicy or smooth and sweet. And the cheese can be as much or as little as you want- and can run the gamut from gourmet to "comfort"....actually, it's a method- not a recipe, and you get to make it your own!

mland520


here's an old time recipe from back in the day:
brown your hamburger meat, add onions and a can of tomato soup.
put in a casserole dish- let it get really bubbly, add french cut green beans, and top with mashed potaotes and sprinkle with shredded cheese- put back in oven until cheese is browned and bubbly...and the best thing is, that you can add whatever seasonings you like to the meat as it is browning- make it spicy or smooth and sweet. And the cheese can be as much or as little as you want- and can run the gamut from gourmet to "comfort"....actually, it's a method- not a recipe, and you get to make it your own!

This is very similar to my Shepherd's Pie recipe that I would serve to my 4 children(3 boys & 1 girl) when they were at home.  It is still one of my youngest son's favorites.
 
Just 2 differences in my recipe-1 t of seasoned salt & I used velveeta instead of shredded cheese on top.  Not a gourmet recipe, but great for for filling up growing kids.
 

I like to start with a "crust" of packaged dressing mix, layer browned hamburger (IknowIknow that makes it cottage pie not shepherd's pie, but what does that stuffing make it? Good!) add a layer of cooked frozen corn, maybe some green beans, sauted mushrooms, onions, bell peppers, celery, garlic and whatever. Add some beef gravy or beef broth to moisten things up some, then top with mashed potatoes and cheese. Bake it, covered till it's done. Remove cover to brown the top cheese layer. Gourmet? Nope. Artisan?I reckon not, but good enough for me. Makes a really great take to work lunch.

Not a recipe, but a 'Shepherd's Pie Story.

Our Mess Hall at the base in Northern Japan had a relatively fixed menu that rotated over a two week span (roughly). That means that certain combinations would turn up for lunch or dinner  every couple of weeks. We normally had three choices of the main-dish at the evening meal (dinner). One of the days in the cycle the menu would have three "less-appreciated" entrees. The lowest combination was 1. Grilled Liver, 2. Deep-Fried Scallops and 3. Shepherd's Pie.

The Shepherd's Pie was, by far, the choice of most of the troops on those days. As a result it was possible to load up on very good Scallops without limit, as they we almost ignored as much as the Liver. Actually the Liver wasn't too bad, but the grill guy tended to really over-cook it and that made it very tough.  The Scallops were my very favorite item and I would usually get a cereal bowl full when the other guys were begging for another scoop of those mashed potatoes and Burger meat (Shepherds Pie!

Funny how certain items tend to stick in your memory about things like that.

Gordon Ramsay's shepherd's pie recipe is fairly easy and very good.

http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-recipe_p_1.html

Just to clarify:

Shepherd's Pie is made with ground lamb.

If you make it with ground beef, it is called Cottage Pie.

Jennie


Just to clarify:

Shepherd's Pie is made with ground lamb.

If you make it with ground beef, it is called Cottage Pie.

I'll second that.  And I do make mine with lamb, BUT!  Many people will argue that this is only true in England, and that In the US Shepard's Pie is made with beef.