Shepperd Pie

By • March 9, 2016 0 Comments

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Author Notes: I have always loved this dish ever since I was a little girl. I still enjoy it to this day and even more so that I can prepare it in many different ways.
This dish consists of 1 layer of cooked meat, 1 layer of veggies (approx. 3 cups) and 1 layer of creamy mashed potatoes. I can do it with sweet potatoes or regular ones, I can use different meats (beef, chicken, turkey,…) and choose whichever veggies I have at hand. It can be prepared up to a day in advance and reheated just before serving…. Exactly what I need when I am swamped with kids after school activities and homework!
Virginie Degryse

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Serves 5

  • 4 russet potatoes, peeled and cubed
  • 1 pound ground beef
  • 1 cup peas, cooked ( I used frozen ones)
  • 1/2 cup milk, heated up
  • 2 tablespoons melted butter
  • 1 teaspoon ground nutmeg
  • 1 shallot, minced
  • salt and pepper
  1. Place the potatoes in water, bring to boil and cook until soft enough to mash.
  2. Meanwhile sauté the shallot with some grapeseed oil for 2-3 minutes and add the meat. Add some salt and pepper and place into a baking dish when cooked all the way through
  3. Add the veggies layer on top of it.
  4. When potatoes are cooked, mash with a ricer and add milk, butter, nutmeg, salt and pepper to taste and combine with a wooden spoon. Finish the shepherd pie with the layer of the mash potatoes.
  5. The dish can be prepared up to one day in advance and reheated when needed, for 25-30 minutes at 375 degrees.
  6. Et voila, Bon Appétit!

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