A Busy Shepherd’s Pie
A Busy Shepherd’s Pie
Shepherd’s pie is traditionally made with lamb (of course). If it is made with beef, it is called cottager’s pie. If it is made with buffalo... well, I guess it must be cowboy’s pie. Anyway, it’s mighty tasty.
Whichever ground meat you decide to use, this is the ideal dinner “pie” for a busy cook. Layer the ingredients in a casserole shell if you don’t have time to make a pastry shell. It’s bound to be a favorite either way. The following recipe serves 8-9.
Ingredients
6-8 potatoes, cooked and cubed
1 carrot, cooked and cubed
1/2 Cup of milk
1 egg, beaten
2 pounds of ground meat (beef, turkey, buffalo, etc.)
1/2 Cup of chopped onion
2 Cups of tomato sauce
1 Cup of corn
1/2 teaspoon of salt
Dash of pepper
1 to 2 Cups of shredded Cheddar cheese
Brown the meat in a skillet with the onion, stirring until the meat is brown and crumbly. Drain if necessary. Sit in the tomato sauce, corn, salt, and pepper. Layer the meat at the bottom of the greased casserole dish (3-qts.).
Mash the potatoes and carrots with the milk (and half a stick of butter, if you like). Mix in the egg and layer the potatoes over the meat.
Sprinkle the casserole with the Cheddar cheese and bake for 40 minutes in an oven preheated to 350°. Serve warm and be prepared for some cowboy whoops of delight.
Photographs: A Busy Shepherd’s Pie, Etc. © Handmaidens of the Shepherd, May 2008.
Friday, May 16, 2008