For a thousand reasons, Shepherd’s Pie was never appealing to me. And as I’ve discovered, it isn’t terribly appealing to a whole lot of other people either. And to those folks I say: give it a try, you might be surprised. Really deliciously surprised.
I didn’t grow up eating shepherd’s pie, I rarely cook with beef, and generally don’t eat white potatoes. BUT … shepherd’s pie is easy to make, it is a whole meal in one dish and it reheats beautifully for days. So in the interest of practicality, I modified this traditional dish into something I would eat and could add some variety to my otherwise pasta and chicken-dominated weekly menus. I’ve added some savory seasonings to the meat mixture that is the bottom half of the casserole. And you may recognize the mashed potatoes on the top from an earlier Happy and Yummy post Grandma’s Garlic Mashed Potatoes.
My nephew Sam has never liked the dish …. until he tried mine a few months ago. His mom Susan made a Shepherd’s Pie from another recipe earlier this week and one bite was all the lad would eat. So this week’s Happy and Yummy installment is for Sam, the biggest fan of my Shepherd’s Pie: may you, and those who cook for you, never be without this recipe.
Note: I turn the burners on for the potatoes, beef and vegetables all at the same time. You can get the beef and vegetable done and in the baking dish before the potatoes are ready to be mashed. While it bakes, you can wash the pots and pans so when the casserole comes out of the oven the kitchen is already cleaned up. It reheats beautifully for a couple of days.