Shepherd’s Pie Revamped

Shepherd’s Pie Revamped, mc2creativeliving.com

Shepherd’s Pie Revamped

There is one dish that I can classify as the ultimate comfort food, shepherd’s pie! Here in Quebec, where I live, we call it “pâté chinois”! It’s a very simple dish made with ground beef, corn and mashed potatoes.

Shepherd’s Pie Revamped, mc2creativeliving.com


They are so many variations on this dish and I always enjoy making it differently each time. I added more veggies instead of using just corn. The carrots, celery and peas add a sweetness to the dish and deep flavour that you normally don’t get.

Shepherd’s Pie Revamped, mc2creativeliving.com

The added garlic in the mashed potatoes brings an added little touch that makes the dish even more special. This dish is so hearty that you don’t need to serve anything else with it.

Shepherd’s Pie Revamped, mc2creativeliving.com

No need for a side dish. I love serving my shepherd’s pie with gravy! Mashed potatoes and gravy are a match made in heaven , am I right????? Although, sometimes, just like when I was a kid, I still enjoy it with the almighty good old fashioned ketchup. The choice is yours!

Shepherd’s Pie Revamped, mc2creativeliving.com

Shepherd’s Pie Revamped
 
Author:
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
 
Ingredients
  • For the meat filling:
  • 1 lb of ground beef
  • 1 large carrot (diced)
  • 1 celery stick (diced)
  • 1 onion (diced)
  • 2 cloves of garlic (minced)
  • 1 cup of frozen peas
  • 1 cup of frozen corn
  • 1 tbsp of olive oil
  • 1 tbsp of Worcestershire sauce
  • 1 tbsp of soy sauce
  • 2 tbsp of ketchup
  • 1 tbsp of flour
  • 1/2 cup of beef broth
  • Salt and pepper to taste
  • For the potato topping:
  • 6 large potatoes (pealed and diced)
  • 2 large cloves of garlic (cut in half)
  • 1/4 cup of melted butter
  • 1/4 cup of heavy cream or milk
  • Salt to taste
  • 1 tsp of dry parsley
Directions
  1. For the meat filling:
  2. Heat up 1 tbsp of olive in a large pan.
  3. Add in the garlic and cook for 1 minute.
  4. Add in the carrots, celery and onion and cook for 5 minutes.
  5. Add in the beef and cook until cooked through and no pink remains (about 4 minutes).
  6. Add in the flour and stir.
  7. Add in the Worcestershire sauce, soy sauce and the ketchup, stir to mix.
  8. Add in the beef broth.
  9. Add the peas and corn
  10. Salt and pepper to taste.
  11. Transfer to an oven safe dish (I use a 9 inch square dish)
  12. For the potato topping:
  13. Bring a pot of salted water to a boil.
  14. Add in the potatoes and garlic.
  15. Cook until the potatoes are tender when you insert them with a knife.
  16. Drain the water.
  17. Mash the potatoes with the garlic.
  18. Add in the melted butter and cream.
  19. Check for seasoning, add more salt if needed.
  20. Add in the parsley and stir.
  21. Spoon the mashed potatoes over the the meat mixture.
  22. Bake in a preheated oven at 375 F for 40 minutes.

2 comments

  1. Cheryl says:

    I seem to find this often with your recipes where an ingredient is listed on the recipe but you don’t actually say when or where to use it. In this case the frozen peas and corn. I will figure it out myself tonight as I’m making this for dinner but a beginner cook might be confused.

    • mario says:

      Thank you so much for pointing that out, as I’m writing the recipe it is clear in my mind but obviously I over see some step, something I will have to pay more attention to it, i have edited the recipe and include that step.

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