Nourishing and Comforting Shepard’s Pie
Shepard’s pie has got to be one of the most comforting meals around. I love this dish, and this is THE BEST one I have ever made. The most rewarding thing for me, since I have started cooking exclusively with Happy Meat, and local and organic vegetables, is when I make simple dishes like this, that I have always loved and made a billion times before, and realize how much better it tastes when you are using the freshest and best ingredients you can find.
Ingredients really do matter – not just in terms of health, but also in terms of taste. It really does take it up to a whole new level. I can attest to this, because even Roberto, can taste the difference. He will marvel at how good it tastes, and wonder how it can be so, since I used the same ingredients – and then he will realize that it is because the quality of the ingredients have changed since the last time I have made this. Lately he has been saying that everything I cook is the best thing he has ever tasted! Now, I know I am a good cook, but I can’t take all the credit.
Making a dish like Shepard’s pie, doesn’t take much effort – and the cost is minimal – even when you use the best of ingredients. All it costs you is about 10 – 15 minutes of prep time. The rest of the work is done in the oven, or on the stovetop, where you don’t have to do anything, but smell how good it is!
This meal is less than $3 per person – and that is with a hefty man-sized portion. Less than a fast food meal, or something out of a box or a bag – way better for you too, and I guarantee a thousand times tastier. Even your kids will love this one! This meal can serve six, but Roberto and I ate half each – divided over 2 meals – and that was under $3 per serving. Seriously.
Treat yourself to something good and hearty tonight!
INGREDIENTS:
5 large potatoes, peeled and chopped into large chunks – I used Idahos
water
butter
cream
8 oz. of reserved potato water
1 tsp better than bouillon, beef
(or you can use 8 oz. Homemade beef stock)
splash of wine or stout beer
1 TBS non-GMO cornstarch
1 lb of grassfed ground beef
2 carrots, peeled and cut into small chunks
1 small onion peeled and cut into small chunks
1 clove of garlic, minced
1 cup of mixed leftover roasted potatoes (sweet and white)
handful of corn
handful of peas
sage
thyme
salt & pepper
Malt vinegar
METHOD:
Boil the potatoes until tender. Reserve 8 oz.of potato water. Hand mash potatoes with butter and cream, and season with salt and pepper. Set aside.
If using better than bouillon instead of homemade, in a small saucepan, mix potato water and bouillon, and stir together. Heat over medium, and add a splash of red wine, or stout. Whisk in 1 TBS of corn starch, and keep whisking over heat until gravy thickens. Then set aside.
In a cast iron skillet place ground beef, carrots, onion and garlic. Cook over medium heat until eat begins to brown, and veggies start to soften. Then add your leftover veggies, corn, peas, and spices. Mix together. Pour gravy over top, and stir. Then dollop the mashed potatoes on top and spread evenly over the top of the other ingredients. Sprinkle a hearty bit of malt vinegar over top for that real pub taste!
Enjoy!
Jessica @ How Sweet It Is - February 1, 2010 at 12:44 pm
I have never made shepherds pie but I see it everywhere. I think it is something I would LOVE.
dawn - February 1, 2010 at 1:11 pm
stout beer. ok, you gave me a new way to make shepards pie. i’ve used red wine, but never thought to use stout beer. very nice my dear Jenn!
Pam - February 1, 2010 at 1:28 pm
Your shepard’s pie looks delish! I should try it sometime!
xoxo
nina - February 1, 2010 at 1:40 pm
Oooooo, now we are talking my kinda meal…….even in summer I enjoy comfort food now and then…Delish!!!
Happy Cook - February 1, 2010 at 1:44 pm
My MIL makes this and i love it,n i have never made them my self. I think this is one of those comforting food especially for this time of the year.
Rosa - February 1, 2010 at 1:49 pm
That is such a comforting dish! Delicious!
Cheers,
Rosa
Donald - February 1, 2010 at 2:44 pm
comforting indeed! this is a staple in my house.
Bob - February 1, 2010 at 2:46 pm
Love, love, LOVE shepherds pie. Looks awesome. I can’t wait for spring, there is a farmers market that opens up down the street from my new place. I miss grassfed beef wicked bad.
Estela @ Weekly Bite - February 1, 2010 at 2:52 pm
This is my husbands absolute FAVORITE dish!!!
I’ve never made it before… i can’t wait to try this recipe!
peter - February 1, 2010 at 3:10 pm
Around these parts with TO’s Brit heritage – Shepherd’s Pie is still served as a special. It’s a fave comfort dish and you make me “happy-happy”.
bellini valli - February 1, 2010 at 3:13 pm
You are a very good Italian who require the best of what is available. Shepherds Pie is just one of those dishes that is so comforting this time of the year. In fact I think it is my future for today.
Arlene (MOM) - February 1, 2010 at 3:40 pm
That sounds like it would really hit the spot. Do you bake it again with the potato topping or just spread and serve? I agree about the taste and the health benefits.
Melissa - February 1, 2010 at 4:45 pm
Good ingredients MATTER. I so agree. When I first started cooking, there was this soup I used to make for Steve that was good… you know, good… but about a year into my learning and growing and shopping for far better things, I made it again and it was phenomenal. It was a real eye opener. That’s even happened to us with changing the source of things as simple as roast chicken. It really matters.
As for Shepherd’s pie, it’s new to me as well. Never ate it, never made it. But I trust ya. 😉
Maria - February 1, 2010 at 5:44 pm
Great budget friendly meal!
ValleyWriter - February 1, 2010 at 5:47 pm
I love, love, love! Shepard’s pie. Sadly, we don’t eat it that much because Mr. VW doesn’t have much affection for potatoes (crazy – I Know!!). But, I haven’t made it since we got started down the grassfed road – so maybe that’ll make up for the potato in his mind 😉 It would be perfect for one of these cold winter nights!
tobias cooks! - February 1, 2010 at 6:21 pm
Looks fab. the right thing for a cold winter evening.
Natashya - February 1, 2010 at 6:28 pm
Delicious! I love that you made it in your cast iron skillet – and the malt vinegar is inspired!
lisaiscooking - February 1, 2010 at 6:54 pm
It’s amazing how fresh ingredients change a meal! I’ve never made a shepard’s pie, but I should and soon.
kat - February 1, 2010 at 7:24 pm
comfort indeed!
panu - February 1, 2010 at 7:46 pm
I generally bake the whole thing after assembling, after dotting the top with a few drops of butter, And I generally use a touch of brandy or sherry after browning the meat. In my country, goat meat is abundant, and yes, organic is the only way we eat, so the result tastes sultry and a little pinch of pepper, sugar and parsley add to the taste as well.
Erica - February 1, 2010 at 8:34 pm
I love this dish! We have a Colombian version .
Marillyn @ just-making-noise - February 2, 2010 at 2:00 am
We love shepherds pie too! I’ve made it Mexican-style, Italian-style and plain too… so good! Love how we can use LOTS of butter in those potatoes… oh yum!
Alta - February 2, 2010 at 10:23 am
I love a good shepherd’s pie! This sounds tasty – and so comforting!
Rocquie - February 2, 2010 at 12:49 pm
I have never cooked, or even eaten for that matter, Shepherd’s Pie. I don’t know why, never came up I guess. Your post and delicious sounding recipe has inspired me to try it.
sugar plum - February 2, 2010 at 4:13 pm
Oh dear …u excel at evry delicious dinner and here u did it again……hearty n delightfull…
LOVE IS IN THE AIR AND SO IS ROMANCE AND I WISH U LOADS OF IT @ 365
Michelle - February 2, 2010 at 5:56 pm
I don’t eat much beef, but this sounds pretty good. You are right about the quality of ingredients, too. Even for a non-discriminating palate like mine – it can make all the difference.
Teresa - February 2, 2010 at 7:50 pm
I love shepard’s pie. It’s my kind of meal. I can just imagine the suburb taste that organic ingredients give this simple yet scrumptious meal. I can’t always afford the oprgnics (here in EP it tends to be pretty pricey) but when I do purchase I can taste the difference. Great recipe. I love the stout in the mix.
Pam - February 2, 2010 at 11:41 pm
Total comfort food – it looks and sounds amazing.
Laurie - February 3, 2010 at 1:23 am
Yum and EEEE!!!! I love Shepherds pie and can eat it, well.. a lot! 🙂
Your banner is so fun Jenn. It’s been a while since I’ve been blogging so I haven’t been by lately. I’m so glad I stopped over.. you have some yummy recipes I’ll have to get caught up on! 🙂 Ciao!!
Toni - February 3, 2010 at 2:46 am
Yes, ingredients do matter! I am currently using 90% organic, local, ethically produced food. I can’t go back at this point, and I’m happy about that. Shepards Pie? Wow! Hadn’t thought of that one in years and years. Thanks for the reminder, and the recipe.
Jan - February 3, 2010 at 6:51 am
Mmmm yum – Lovely ‘pub grub’! I love shepherd pie.
I’ve never heard of adding a splash of vinegar over top, but I’m thinking it’s a great idea!
I now need to make shepherds pie just to try it 🙂 Seeing as I have to work this Sunday morning – I will give it a go. Thanks for sharing Jenn – you did a great job (as always).
Jeff - February 3, 2010 at 9:51 am
Great thanks now I am craving shepard’s pie. I really wanted to make guinness pie this weekend but grr….this wins. I still have a ton of great veggies leftover from the spring too since I overbought everything at the market and froze it away for winter.
redkathy - February 3, 2010 at 12:15 pm
three bucks a serving, that’s my kind of meal Jen. The family likes shepherd’s pie very much. Never tried the vinegar thing, very interesting concept, will have to try that, thanks for the tip.
Natasha - 5 Star Foodie - February 3, 2010 at 1:47 pm
Shepard’s pie is always our favorite! Seems we’ve been forgetting the malt vinegar and I always have it in my pantry too, will add next time!
kat - February 3, 2010 at 2:57 pm
I love shepherds pie & this one looks fabulous
Diana (Soap & Chocolate) - February 3, 2010 at 5:50 pm
Seriously one of the most comforting dishes ever! Haven’t had Shepherd’s Pie in a million years–you make me want to change that. 🙂
Juliana - February 3, 2010 at 8:12 pm
Yummie, what a nice pie, like the idea of adding peas and corns…very comforting..
Joanne - February 3, 2010 at 11:36 pm
I LOVE shepherd’s pie. Definitely an ultimate comfort food for me. This looks fantastic.
I wish I could afford grassfed beef but in NY it is INSANELY expensive! To make up for it, I just don’t cook with it much and stick to pork and/or cage-free chickens. You gotta do what you can, I guess!
cookeaze - February 4, 2010 at 3:05 am
These look amazing and delish! I was planning on making shepherd’s pie for Valentine’s Day and these sound perfect and hope will help me out. Thank you!
DebinHawaii - February 4, 2010 at 3:39 am
I love shepard’s pie and this one is making me drool. I think I’ll try it with ground bison. Mmm…
Ann - February 6, 2010 at 4:34 pm
LOVE Shephard’s Pie and anyone that makes it:) Last time I was at the pub i’m pretty sure mine had Guiness in it for a special touch- think I”ll have to make it with Guiness the next time- though the malt vinegar seems like a great trick as well!
lo - February 10, 2010 at 5:09 pm
Omigosh! Using the potato water for the liquid in this dish is a stroke of brilliance. Am wondering why I never thought of that. As you know, we’re on the same wavelength with the shepherd’s pie dealio… but I love your tweaks. Malt vinegar is a nice touch too!
Danielle - February 14, 2010 at 8:48 am
Shephard’s Pie is always perfect when you need a comfort food!
Steph - May 27, 2010 at 9:24 pm
I have been craving Shepard’s Pie for quite some time now. It was a cool and overcast day today, and this recipe was perfect. Thank-you!!!
ann snell - June 21, 2010 at 9:02 am
shepherds pie is a traditional dish in england but made with ground lamb (hence the name shepherds pie) cottage pie is made with ground beef, both are equally delicious!
Joann - December 5, 2010 at 8:49 pm
My entire family (that’s a lot of people) loves Shepherd’s Pie. It’s especially fun to serve it on Christmas Eve since it holds some symbolism then. We’ll be trying your recipe soon.