Thursday, January 21, 2010

Shepherd's Pie

Shepherd's Pie. It's what's for supper.

I've always wondered about this recipe. We use ground beef, but it makes sense that a shepherd would use... sheep. I bet that ground or shredded mutton would go really well in this recipe. However, using beef is the way we make it and the recipe is a simple, easy, quick belly-filler.

Shepherd's Pie.

2 lbs lean ground meat
1 can cream mushroom soup
Onion, chopped
Bell pepper, chopped.
Instant mashed potatoes (or you can go whole-hog and peel potatoes).

In a large dutch oven, brown the ground beef, during the later stages, add chopped onion and bell pepper and sautee them as the beef finishes browning. Drain. Add mushroom soup with a half-can of water. Set beef mixture aside.

Make mashed potatoes. Add mashed potatoes to the top of the beef, keeping layers separate. Top with grated cheese. Bake until cheese is melted. Serve with iced tea.

This recipe will feed a bunch of hungry grandkids. You can half it (or double it) easily. My grandkids will be over here in another hour for the Thursday night feeding, and this is what they're having.


Anonymous said...

There's only one problem with mutton. There is almost nothing that can be done to cover the mutton taste. Yes, I understand that many people like it. I don't. My mom used to make Sheepherder's Pie with left over mashed potatos about twice a month. Then when Tater Tots came out she upped it to four times a month. Always made with browned ground beef and onions. I still love it and make it often. My only variation is to add half a pound of sliced fresh mushrooms sauteed in butter to the hamburger. As ol' Justin Wilson used to say,"Wondamous, You gonna love dis, I gar-own-tee!"

Gerry N.

Rivrdog said...

My Mom made it several times a year. She used a 1/2" thick cubed round steak, browned and sauteed with onions and garlic.

BTW, Gerry, Garlic was invented before mutton. if you put enough STRONG garlic (not the wimpy kind sold most everywhere, but the kind that burns your mouth if you eat it raw) in mutton dishes, they are quite palatable.

When using garlic, use it half-and-half. Put the first half into the concoction right at the start of cooking, and stir in the last half during the last 5 minutes of cooking.