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 and place in a large enough pan to boil. Cook in vegetable stock or chicken stock if you want.

2. Cover the potatoes with water. Boil the potatoes until tender - about 15-20 minutes. - This takes about the same amount of time it takes to cook and assemble the meat and corn.

3. In a large cast-iron pan or heavy skillet sauté cook the ground meat with the garlic on medium to high heat.

4. Add onion and Worcestershire once the ground beef starts to cook.

5. Salt and pepper

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

7. Mash the cooked potatoes. You can add milk and butter or chicken stock 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.

8. Spread the meat/onions to be level and add the corn on top of the meat.

9. Add the mashed potato on top.

10. 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.

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

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