Shepherd's Pie Recipe

With a great history and many variations, this is so hearty and tasty and easy to do.  
 

No flour or dairy needed. We like to add salt and pepper when serving. We have found some like it really salty and others don’t want any salt at all. 

If planned correctly (pre-make the mashed potatoes) you can finish this over an open fire when camping.

Directions:

1. Peel the potatoes and cut into thirds - or relatively equal sized pieces so they cook evenly. Fill pan with enough water to cover the potatoes. Boil the potatoes until tender - about 15-20 minutes. About the time it takes to cook and assemble the meat and corn.

2. In a large cast-iron pan or heavy skillet saute the ground meat to mostly cooked on medium to high heat.

3. Add the garlic. 

4. Add the lamb and saute til done. 

5. Add onion once the lamb starts to cook.

6. Cook until the lamb is no longer rare. Salt and pepper to taste.

7. Scoop off surplus fat if you must. Personally we like the fat as it makes for a more tasty feel.

8. Drain the potatoes of the water. Leave a small amount of water in the pot. 

9. Mash the cooked potatoes. You can add milk and butter at this point if you want a creamier feel. We like to keep the potatoes drier and salt free as it stores better. We can add salt to our hearts content when eating.

10. Spread the meat/onions into cast iron Dutch Oven. Layer the frozen (frozen) corn and peas on top of the meat. Spread the mashed potato on top. Use a fork to flatten and or make waves in the potato. (It’s actually quite fun. Bring out your inner Starry Night)

11. Place the pie in the oven at 350-degress covered for 20 minutes, then continue to heat uncovered for an additional 15 to 20 minutes to get crispy wisps of potatoes on top.

12. It always seems to taste best when right out of the oven.  Though really, it’s great for days as leftovers.

13. Salt each plate individually at the table. Flake salt adds just the right crunch.

 
serves at least 5 and with leftovers.