The shepherd’s pie recipe I used when the girls were growing up was a favorite of ours and our cousin Ashland. At its most basic, this is what it was:
1 pound browned ground beef, rinsed and drained and spread over the bottom of a baking dish, topped with 1 can of drained whole kernel corn and 1/4 cup of the reserved liquid. This was topped with mashed potato. Sometimes I sprinkled cheese over the top. I might replace the beef with cooked chicken sometimes, and occasionally use peas.
Pretty basic, but maybe not the healthiest way to enjoy this dish. One of the best things about this recipe is that it can be changed to match sales. Each ingredient can be switched out to save money. You can also make it according to what produce you get from the garden.
Play with the recipe. See what you can do.
(Update 2017) While the above method of making shepherd’s pie is a family favorite and is therefore staying on the blog, I wanted to share variations with you.
Here are some healthier variations, that
- Leftover meat medley, thawed, (Diced beef, pork, chicken, and turkey). Top with 1/4 cup of water or vegetable stock, 1 cup cooked carrots, and 1 can of peas, and then add mashed sweet potato as a top layer. See: How to Store Food Odds and Ends for Later Use.
- Use turkey as a base, adding 1/4 cup of vegetable stock or broth, 1 cup chopped, cooked broccoli, and 1 cup cooked carrots. Top this with mashed butternut squash, and top with a sprinkling of fresh chopped parsley or cilantro.
- Use a pound of precooked venison, and top with diced tomato and peas. Add 1/4 cup of liquid from the peas (or homemade vegetable stock), and then top with mashed carrot and sweet potato.
Come up with your own variations, and tell us about them in the comments section for this post.