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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Ingredients
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4
russet potatoes, peeled and cubed
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1 pound
ground beef
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1 cup
peas, cooked ( I used frozen ones)
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1/2 cup
milk, heated up
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2 tablespoons
melted butter
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1 teaspoon
ground nutmeg
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1
shallot, minced
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salt and pepper
Directions
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Place the potatoes in water, bring to boil and cook until soft enough to mash.
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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
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Add the veggies layer on top of it.
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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.
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The dish can be prepared up to one day in advance and reheated when needed, for 25-30 minutes at 375 degrees.
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Et voila, Bon Appétit!
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