J. C.’s Shepherd’s Pie
We made these delicious Shepherd’s Pies yesterday for my Dad’s Cookbook. I’m getting close to being done with cooking and photography for this project, but I still have to layout all the pages and export the files to go to the printer. I’m going to be working on it all week. It’s a lot of work, but I like working on big projects. These recipes are all coming out great, I think my Dad is going to be really surprised to get a recipe book of all his dishes for a birthday present.
This was delicious and easy. Here’s how to make J. C.’s Shepherd’s Pie:
Make mashed potatoes by boiling 5 or 6 potatoes in salted water, drain and mash with 1/4 cup milk and 1 tblsp butter. Set aside while you make the filling.
My Dad’s version has ground beef, but You can easily make a vegetarian version of this by sautéing the veggies, maybe add some garbanzo or kidney beans, and then make veggie gravy the same way as described below, with flour and butter or oil, and veggie stock.
Heat oven to 400
Brown 1 lb. Grass fed ground beef seasoned with celery salt & pepper. Drain away any fat. Add chopped vegetables, 1 onion, 2 carrots, 3 stalks celery and 4 crushed garlic cloves. Cook until fragrant. Remove all the veggies and meat from the pan and add 1 tblsp butter and 1 tblsp flour. Cook for a minute or two and whisk in 2 cups beef stock, and 1/2 bottle of beer, drink the other half. Whisk until it thickens up and add back the other ingredients. At this point add 1/2 cup corn, 1/2 cup peas and a big handful of chopped green beans. Season with celery salt, a little more pepper, big pinch of dried basil, a sprinkle of cinnamon, and 1 tablespoon Hungarian paprika or smoked paprika.
Cook the strew until it thickens up a little, about 10 minutes. Spoon into casserole dishes, top with some of the the mashed potatoes and swirl the top around to get crunchy bits, top with cheddar cheese if you want. Bake for 10 minutes until the cheese melts and its bubbly and hot.