Here is the final shepherd’s pie. My mashed potatoes were a bit dry which was okay the first time. However, leftovers were super dry.
The insides were good and the lamby grease was all throughout the veggies. My tastebuds are not fine tuned enough to descriminate against ground beef in the shepherd’s pie and our grocery budget would sure appreciate the break.
What I’m trying to say is, even though it was very good, I will stick to using the cheaper ground beef in my future recipes.
Cooked up a bunch of veggies and a pound of lamb (on sale). I did a lazy shepherd’s pie for supper because I didn’t want to chop all those vegetables.
Peeled and boiled potatoes for the mashed potato topping. Thawed and cooked two bags of veggies. I chopped and sautéd mushrooms and an onion in the grease leftover from the lamb and a dash of olive oil.
The taters got a half stick of butter, salt and pepper. The veggies got salt and a Mediterranean seasoning and the meat got a mesquite grinder seasoning mix.
Mixed the veg and meat together, put it in a dish, layer of mashed potatoes and topped with Cheddar cheese. Baked for 20 minutes on 350. Boom.
I am melting. It was awesome!
Much like calling pizza a “pizza pie” it I’d just wrong. Savory pies shouldn’t be called pie. Think of quiche, that’s in a pie plate with a pie crust but it is not sweet.
Make this casserole last week and k was super pleased with the outcome. My friend and I made the potatoes from scratch, grated the cheese, opened the bag of frozen veggies and cooked the (still frozen) ground beef.
We also added a can of diced tomatoes and a can of whole kernal corn.
Shepherd’s pie is so worth the effort. The step most people forget is that you must season all three parts or it will be super bland.
Season the meat while cooking, the veggies once dumped in the baking dish and the potatoes while mashing.
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