Shepherd’s Pie:

Shepherd's Pie-finished product
Shepherd’s Pie-finished product

Last night we went to a huge house-warming party. Over fifty people were there! Was also present ofcourse, an overabundance of food and drink. Drink being the key word here!

This morning is so far, obviously behaving like a typical “morning after”…

Yes the fresh crispy Lagana bread was a huge plus for breakfast, but overall, head and tummy, are slightly leaning towards the “delicate” side, and in desperate need of gentle food. Preferably one that also qualifies as comfort food.

Sheppard’s Pie springs to mind and the thought settles well in my tummy. Sheppard’s pie it is then… And maybe a light green salad on the side. Yum yum …

Some people say that the original Shepherd’s Pie requires ground lamb. If you’re going to use ground beef then it is called Cottage Pie. Well!! I’ve always made it with ground beef! And since the Shepherd’s Pie police are not around today, I will continue using ground beef, and will continue calling it Shepherd’s Pie….

My kitchen, my rules!


6 large potatoes (or 8 medium ones)

1 large onion chopped

½ kg ground beef

1 cup diced carrots

1 cup frozen peas

1 tbsp flour

1 cup grated Parmesan



peel & cut up the potatoes, cover with water, and boil until tender. Drain & let cool

saute onion in a bit of olive oil

add the ground beef, brown, cover and simmer till tender

saute the carrots & peas in another pan, add the flour, stir, then add a bit of water to slightly thicken the mixture

combine contents of both frying pans, adjust seasoning, and transfer to your baking dish. Set aside to cool.

mash your potatoes really well, season with salt & pepper, and combine ½ cup Parmesan into the mixture

spread the potatoes on top of the beef mixture, making sure to not leave any uncovered holes

make markings with the edge of a fork

sprinkle the other half of the Parmesan

bake in a pre-heated 200 Centigrade oven until bubbly & golden brown

Serve with a light green salad on the side.



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