Shepherds Pie- from a childhood memory.

Comfort pie

So growing up the youngest- I have so many memories of the really cool friends of my older siblings. One person especially was a great Scotsman of the Campbell clan, named Andrew, with a huge red beard and a personality that was vibrant and alive. He was very smitten with my sister Leslie. I would say he was at least ten feet tall and wearing a kilt with a laugh that made anybody smile. Of course this is the memory of a 7 year old me. I just remember his kindness and love of good food. He made a Shepherds pie that still to this day makes my mouth water and heart warm. I hope you enjoy…

  • Hearty pie crust dough (scratch or store bought works fine)
  • 1 lb Ground lamb
  • 1/2 pound ground pork
  • 1 cup Chopped carrot
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup thawed frozen peas
  • 2 clove chopped garlic
  • Garlic powder
  • tsp Rosemary
  • tsp oregano
  • Bay leaf
  • Black pepper
  • 1/2 tsp garlic powder
  • 2 Tbs beef better than bullion base
  • Olive oil
  • Mashed potatoes approx 4 cups
  • – I make my potatoes with evaporated canned milk. It adds a richness with out all the heavy cream and butter. Make on wetter side for baking

Saute chopped carrots and celery until tender in olive oil keeping peas out until pie assembly. Nothing worst than mushy peas. Set aside.

Brown meats with seasonings onion add garlic last couple minutes and drain well in paper towels. Lamb is very fatty.

Small bowl- mix 2 cups warm water- bouillon and two heaping Tbs corn starch.

Bring all veggies and meat together in skillet and add bouillon-corn starch mixture. Bring to low simmer boil until thickened. Taste. Salt and pepper- Taste again. Good??? More pepper if you like a bite- I like this more savory less spice.

You want this a bit saucy and potatoes wet so it can bake and not dry out.

Place pie crust dough in deep pie plate or casserole plate.

Cover with seasoned rich Mashed potatoes. (Some like cheddar on top as well- Im more traditional)

Bake in 375 oven 45 minutes uncovered and pie crust is golden brown.

Serve hot out of the oven- or good as a cold slice for leftover lunch pail.

A true hug in a pie plate!

I can smell it baking … makes my mouth water. Love from my kitchen to yours.

2 thoughts on “Shepherds Pie- from a childhood memory.”

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