Sheperd’s Pie is derived from the old style Cottage Pie dating back to 1791 and was originally made with minced meat. Through the years it has been made with many different types of meat and is known as being a budget friendly meal. The common ingredient is the mashed potato topping. And really now, who doesn’t just love mashed potatoes.
Just how many ways can you re-invent Sheperd’s Pie?
This recipe is one of my keeper versions. And only by accident. I was needing to feed several hungry appetites and looking for something to pop in the oven on the fly. So I used the general instructions on how to prepared this dish and used what items I had on hand. And man oh man….this is quite tasty.
- 2 tablespoons extra-virgin olive oil
- 1 medium size yellow onion, chopped
- 5 carrots, chopped
- 1 pound ground beef
- 1/2 pound pork sausage
- 1 cup frozen peas
- 3/4 teaspoon dried thyme
- 3/4 herbes de provence
- 1 cup beef broth
- 3 cups mashed potatoes (I used prepared instant)
- salt and pepper to taste
- 1/3 cup shredded cheese, optional
Preheat oven to 400 degrees F. In a large pan, heat oil at medium heat. Add the chopped carrots and onion. Cook until soft, about 5 minutes. Add the ground beef and sausage and continue cooking until meat is browned. Stir in 1 Tablespoon of flour or flour substitute into mixture and continue cooking an additional 5 minutes. Stir in the peas and all seasonings. Transfer to a casserole dish.
Gentle spread mash potatoes on top of meat mixture. Sprinkle with grated cheese if desired.
Bake at 400 for 25 min. Remove from oven and let sit for 5-10 min. and then dig in!