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.
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.
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!
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!