This shepherd’s pie is my ultimate comfort food. My late grandma passed down this recipe to me, and making it brings back so many happy memories.
As a child, we would make the 50 miles round-trip to Grandma’s house every weekend. In the summer we would barbecue fresh fish from the lake; however, my favorite time to go was in the fall. The leaves would be turning red and there was a chill in the air. After our afternoon walk, we would all cozy up in front of the log fireplace drinking hot chocolate, listening to the wind howling outside and smelling the most delicious aroma from Grandma’s huge oven in the kitchen.
Our tummies rumbling, we would sit around her giant wooden table and tuck into her shepherd’s pie: a hearty filling of meat, vegetables and rich gravy topped with creamy mounds of buttery mashed potatoes baked to a golden crust.
As time passed and I got older I often helped grandma make this delicious pie, and I now make it for my children at least once a week in the colder months. It always brings me back to my grandma’s cozy kitchen, and it has become a favorite of my own kids too.
Traditional shepherd’s pie is made with ground lamb--using ground beef or pork technically makes it a cottage pie--but the end result is still delicious whatever meat you use. Or, if you prefer the healthier option, vegan mince works just as well; remember to adjust your seasoning accordingly.
I hope you enjoy this recipe and create many happy memories for your family this fall!
Grandma's Shepherd's Pie
2 lb. Potatoes, peeled and quartered
1/4 pint Heavy Whipping Cream
1/2 stick Butter
Salt and Pepper
1 lb Ground Mince (lamb, beef, pork or veggie)
2 T Extra Virgin Olive Oil
1 Medium Onion, peeled and chopped
2 Carrots, finely sliced
1/2 c Frozen Peas
3 Garlic Cloves, crushed
1 T Worcestershire Sauce
1 T Tomato Paste
1 T Mango Chutney
1 T Dried Mixed Herbs
1/4 pint Beef Stock (or veggie)
1 c Cheddar Cheese (optional)
Preheat oven to 350°F.
Boil potatoes until tender and mash together with the cream and butter. Season well with salt and pepper and cover to keep warm.
Heat the oil in a large saucepan over medium heat then add your mince. Cook until browned. Add in onions, carrots and garlic, and cook until softened.
Stir in the Worcestershire sauce, tomato paste, mango chutney, frozen peas, herbs, and stock. Cook for an additional 5 minutes, to partially reduce and thicken the filling.
Transfer the filling to an oven-proof dish and carefully spoon the potatoes over the surface. Top with cheddar cheese (if using).
Bake in the center of the oven until potatoes are golden brown and bubbling.