What better day to share about Shepherd’s Pie than on Easter Sunday, the day our shepherd, Jesus Christ resurrected from the dead.
It’s really simple to make one and the best part about it, you can go crazy with whatever goes inside. It’s basically a potato mash and a minced meat filling. Here’s the rough structure to how you can make one:
The Potato Mash
Slice the potatoes and toss it into a pot of boiling water. I like using small potatoes because they cook faster, but whichever you use doesn’t really matter. Sometimes, I toss in some carrots as well. This gives the mash a little mix of orange with yellow. You can even try it with sweet potatoes, or purple ones. Try it out and let me know!
Once the root veggies are translucent, drain and mash with a small hunk of butter, a splash of milk, some grated cheese of your choice and a sprinkle of salt and pepper. Oh, if you’re wondering, I actually do leave the skin of the potatoes on for two reasons – one: it adds variety to the bite texture, and two: I’m lazy to skin them.
The Minced Meat Filling
While the potatoes are soaking in the very hot boiling water, prepare your kickass filling. The traditional meat used should be lamb, hence the name. But people I’ve made it for like it better when it’s a ‘cowherd’ pie. Yes, beef is my meat of choice. You can use peas, mushrooms, carrots, onions, green beans, and whatever tickles your fancy in a meat pie. Just make sure everything is chopped up nice and pretty before you dump them together.
When it comes to herbs, basil, oregano, sage, thyme or rosemary will add a lovely aroma. Again, whichever you prefer. Cook everything with a splash of red wine, salt and pepper. Ah yes, and if it’s beef, be sure to include a bit of vinegar in the mix. Finally, this is extremely unconventional but I don’t like it when my beef isn’t a rich dark brown, so to solve this, I turn to a few drops of my trusty blackening agent i.e. Dark Soy Sauce.
The Shepherd’s Pie
Once both components are ready, grab a roasting dish and fill the base with a thin layer of potato mash. Next, enters the filling and finally, the mash again to cover everything up lovely. Sometimes, (when you have not enough mash) you can leave out the base layer.
See, it’s not difficult. Try it, and remember, it’s all up to you! (:
Last but not least, everyone here at Cook for Myself would like to take this opportunity to wish you a Happy and Holy Easter!