Shepherds Pie-Thanksgiving Day Leftovers

Shepherd Pie is one of my families favorite meals. It’s easy, comforting and it’s a great way to use up leftover mashed potatoes from say….. Thanksgiving. The first time I ever tasted this pie was on our Honeymoon. We were at a brewery in Burlington, Vermont. It was so delicious that when we returned home I set out to recreate it. It has taken me 16 years to perfect it!

Please don’t let the list of spices scare you off. The two most important are chili powder and red curry powder. (If you only have the yellow type curry powder on hand add an extra 1/4teaspoons chili powder and a dash or two of cayenne pepper.) If you have all the rest SUPER, but if not, don’t let that keep you from making this recipe. It will still be delicious.
Shepherd Pie
2 lbs lean ground beef
1 cup chopped onion
1 can Campbells tomato soup
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1/2 teaspoon red curry powder
1/4 teaspoon of marjoram, coriander, and rosemary (heaping)
salt and pepper to taste
2 cups frozen vegetables peas, corn or beans your preference
4 cups mashed potatoes
3/4 cup sharp cheddar cheese shredded

Brown ground beef and onions in a skillet.
Add tomato soup, ketchup, and Worcestershire sauce.
Add chili powder, red curry, marjoram, coriander, and rosemary. Feel free to be more liberal with the curry powder if you are into that sort of thang.

Now if you do not have leftover mashed taters, you will need 6-8 red or Yukon gold potatoes. Peeled, cut into cubes, and boiled. Drain off water, add 3 tablespoons of butter, 1/2 cup milk, and salt and pepper to taste. Using a hand mixer or potato masher mash your potatoes.
I am a shredder, I like to buy my cheese in bricks and shredded it myself, but feel free to buy the bagged stuff, measure out 3/4 of a cup and add to your taters. If you don’t have sharp cheddar no worries any cheddar will do.

Fold cheese into mashed taters….is that not a thing of beauty?

Now it’s time to layer. Spread meat mixture in bottom of 8×11 or 9×13 inch baking dish.

I was feeling indecisive this day so we split the vegetables down the middle, one cup of corn and one cup of peas, spread them over the top of the meat mixture. Remember feel free to use what ever vegetable you prefer. When I ate Shepherds Pie in Vermont it had peas in it, so I am partial to the peas. Peas make me feel like I’m on my honeymoon again.

Now spread the mashed taters and cheese over vegetables, slide it into a preheated 350 degree oven for 30 minutes, and Voila zee deener is served!
Which do you prefer corn or peas? Or both…

This casserole also freezes beautifully if you want to make it ahead of time and freeze it for a busy day.
Happy Friday after Thanksgiving!

post signature

Related Posts Plugin for WordPress, Blogger...

Comments

  1. 1
    thechurchcook :

    Perfect dish for after Thanksgiving! 🙂

  2. 2
    Sue UK :

    Hi Sheila,love your blog but as a pedantic Brit,hope you don't mind if I just say Shepherds pie-lamb,Cottage pie-Beef!
    Cheesy topping is great and over here we sometimes add parsnip to the mash,good way to add hidden veg for kids

  3. 3
    Friberg Clan :

    Oh, yummy…any other suggestions for the MOUNDS of leftovers I have in the frig?

  4. 4
    Strawberry CAKE :

    Oh Sue UK Thanks for setting me straight, wondering if I need to change my post name??? hmmmm….
    Thanks for reading Strawberry Cake I Luv ya to pieces!

    And to all my readers NEVER be afraid to give me the facts I do not claim to be a culinary expert by any stretch. I'm just a Mom that loves to cook and share….

  5. 5
    Ashley :

    Yummmmmy, I love shepherd's pie! That casserole dish you baked it in is so beautiful too!