There are certain recipes that sound intimidating until you make them for the first time. Believe it or not, for me, one of these was a simple shepherd’s pie. We didn’t grow up with it, and I rarely had tasted it, but still was intrigued by making a one-pot-meal, with meat, carbs, and a ton of vegetables all combined in one deliciously comforting pie. If you haven’t tried it before, and want to tackle something new, this is the perfect dish that is versatile, quick and forgiving. Give the shepherd’s pie a try! Come and cook with us!
The origin of this dish was to find an easy way to use left-over meat, any kind of meat. Today, most shepherd’s pies are made with minced lamb, which is also what I generally use. But don’t limit yourself to the choice of Easter lamb, as turkey, beef and pork are all acceptable selections, too. It’s also a great way to integrate different vegetables, including carrots, peas, kale, fennel and corn, to name just a few. When it comes to the topping, the traditional mashed potatoes can be exchanged for yams, celery root, parsnips and carrots or a combination thereof. It really depends on what you and your fellow diners prefer. Another easy way to add more complexity and depth to the pie is to use different spices such as ginger, cumin and cinnamon giving the dish a mediterranean touch.
This comforting all-in-one meal is perfect for a mid-week dinner and liked by adults and children. Another reason I make it, is that you can prepare a shepherd’s pie ahead of time and then, when ready to serve, bake it until golden brown and piping hot. You really can’t go wrong with this comforting meal. Come and cook with us!