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Shepherd's Pie

Fall is coming! 
One of my favorite cool weather meals is shepherd's pie. I originally acquired this recipe from a shepherding family from New Zealand who were living in Australia. Over the years, I have adapted this to my tastes and it is a favorite of my husband's. I have tried using mashed cauliflower instead of potatoes. It's ok but definitely not the same. It's difficult to get the cauliflower to the same smooth texture as potatoes. But it's a healthier option. Also, the sauces and flavoring amounts are a general starting point. We usually like to add some more to taste.
This is a great meal that I love to share with friends. Just be prepared that it will take at least an hour to cook and cool. Allowing the dish to cool helps bring everything together and you can enjoy it more. Also this makes great leftovers!

Shepherd’s Pie recipe


 1 lb ground beef
1 medium onion, diced
1 medium carrot, grated 
2 T. butter
1 1/2 T. flour
3/4 c. water
2 t. chicken stock
3 T. tomato sauce
2 t. Worcestershire sauce
1 t. soy sauce
salt, pepper
1 c. canned, green peas
2-3 c. mashed potatoes, made with butter and cream

 Preheat oven to 350 degrees.
Brown ground beef in saucepan with onion and grated carrot. Pour off surplus fat then add flour and stir. Add water chicken stock, sauces, salt & pepper. Bring to boil, stirring. Add in peas to warm before removing from heat and pouring into 3 quart or larger casserole dish. Spread mashed potatoes on top and cook in oven for 30 min. at around 350°. Allow for dish to cool for 15 - 30 minutes before serving (if you can!). 

 Note - you may want to add minced garlic for flavoring. 

 I hope I will make this soon so I can add a picture for you. I think, actually, making this in a dutch oven (like my cast iron one), would be great. Then you don't have to transfer the mixture, just add the potatoes on top before putting it in the oven.

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