Shepherd's Pie
This is a recipe I got from a friend whose mom was British and father was American. Her mom brought the family recipe from England and then added some American twist for her husband. At least that is what I remember of the story, I have been making this recipe I got from her for almost 20 years!
This is a recipe I got from a friend whose mom was British and father was American. Her mom brought the family recipe from England and then added some American twist for her husband. At least that is what I remember of the story, I have been making this recipe I got from her for almost 20 years!
- Carbohydrate 6.81108727501986 g
- Cholesterol 224.561477277799 mg
- Fat 77.2224156834666 g
- Fiber 1.07325 g
- Protein 30.9074738652696 g
- Saturated Fat 48.863593091855 g
- Serving Size 1 1 Serving (259g)
- Sodium 996.070568202107 mg
- Sugar 5.73783727501986 g
- Trans Fat 4.80901240928263 g
- Calories 835 calories
Step-by-step
- Boil Potatoes for mashed potatoes
- Cook the hamburger and onion together til almost done and then add the bouillon cubes. (I use extra lean hamburger so I don’t have to lose some of the flavor by rinsing the meat.) When meat is cooked, add the beef gravy packet and about ¼ cup of water.
- Spread meat and onion mixture on bottom of casserole dish. Spread corn over top til covered (to the amt you want.)
- Make mashed potatoes like you normally would (add milk, butter, salt & pepper to taste.)
- only add some cheddar cheese to it as well. Enough to give a good flavor. (It’s the beef bouillon, gravy mix and cheddar cheese that makes this shepherd’s pie stand out from others.)
- Spread mashed potatoes on top of the corn and sprinkle cheddar cheese on top of that. Place in the oven at 350 degrees for about 30 minutes or until cheese is melted and the gravy is nice and bubbly hot and the corn is cooked.
- This is a favorite family recipe that I do from memory that is why I don’t have exact measurements- it’s easy to modify depending on the size of the group you are feeding. This will make enough for my family of 3, plus 2-3 more guests and possibly leftovers for lunch for my husband the next day. (This is wonderful as leftovers!)
Swapping ground beef for ground lamb fundamentally shifts the dish from a cottage pie into a traditional shepherd's pie while introducing higher levels of caproic and caprylic fatty acids that yield a distinctly gamey aroma. Using lean beef requires careful monitoring of the moisture levels during browning; retaining too much liquid in the pan prevents the Maillard reaction from developing deep umami compounds on the meat surfaces. Crushing the beef bouillon cubes directly into the warm meat mixture accelerates sodium and glutamate distribution more effectively than dissolving them in cold water first. Starchy russet potatoes outperform waxy varieties for the topping because their high solids-to-moisture ratio creates a dry, mealy texture that absorbs butter and milk without turning gluey. Incorporating sharp cheddar cheese into the mash introduces emulsifying proteins that help the potato layer set firmly under radiant heat. Bake the casserole at 350 degrees Fahrenheit for 30 minutes until the edges bubble vigorously, ensuring the starch granules in the corn and gravy reach full gelatinization. Allowing the baked dish to rest for 15 minutes before serving permits the internal starches to cool and form a stable gel matrix, preventing the layers from sliding apart upon slicing. Pair this dense, starch-heavy casserole with a sharp, vinegar-dressed green salad to cut through the heavy saturated fats. Store leftovers in an airtight container in the refrigerator for up to three days.
