Shepherd's Pie is a comfort food, and God knows where it comes from. Some say it's Irish, some say it's English, some say... well, people say lots of things. If it's a true shepherd's pie, it was probably made from lamb, because shepherds herd sheep, but hereabouts, we use beef. 'Cause we don't eat much mutton.
A good shepherd's pie combines three things; meat, gravy, and potatoes. Any shepherd's pie combines these three things, and I've played with the recipe a lot over the years. Tonight, while talking about supper, Milady said that she'd like to make a shepherd's pie, and I'm okay with that, so we'll use her recipe (which is different from mine, but still very good.)
You'll notice that when I post a recipe, I don't talk about certain things, like salt and pepper, or the oil that we use to sautee an onion. I assume my readers are smart enough to know about salt and pepper, or how to sautee an onion.
Milady's Shepherd Pie
One onion, chopped. I don't care what kind of onion you use. I happen to have a sweet Vidalai, so we'll use that.
Ground beef. We're using about 1.5 lbs tonight.
Cream of Mushroom Soup
Mashed Potatoes (fresh, or out of the box. I don't care.) Fresh is better, boxed will do.
Chop that onion and sautee it in a large skillet. Black iron works best, but use what you have.
When the onion is clear and sweet, add the beef and cook it.
Put on the water for your potatoes and prep the mashed potatoes.
Drain the beef, return to the skillet and add the cream of mushroom soup, and a little water. Let that simmer for a while.
In a large Dutch oven, or a casserole, pour the ground beef mixture in, then top with mashed potatoes. Add grated cheese and run it into a 350 oven until the cheese melts.
Oh, damn, that's good.