So I finally got around to making my shepherd’s pie minus the Guinness beer. The first time I try a recipe I usually follow all the steps and use all the ingredients listed. If I end up making it again then I play around with the recipe and add my own twist to it. Sometimes I try different versions of the same recipe and take a little bit from each one to create my own unique dish. This shepherd’s pie is my own creation or what I like to say “with my own little touch of yumminess”. The next time I make shepherd’s pie I want try a vegetarian version.
I like to mix some peas and carrots with my meat to give it some flavor. Depending what I have on hand I will use creamed corn or a can of creamed corn and regular corn. For the final touch I top the mashed potatoes with some shredded cheddar cheese the final 10 minutes or so. Once the cheese has melted I broil it for a couple of minutes.
- about 500g ( 1lb) of ground beef or turkey
- 4-5 boiled, then mashed with a little bit of butter and milk
- 1 can of creamed corn
- 1 can of peas and carrots or 1 cup of frozen peas and carrots (if I am using frozen peas and carrots I heat them up first)
- 1/2 cup more or less shredded cheddar cheese (I have also used tried Monterey Jack)
- Preheat oven 350ºF
- Brown your meat and make sure to drain out all the fat. Mix in the peas and carrots.
- Prepare your mashed potatoes.
- Put the meat mixture into an 8×8 glass baking dish. Spread the creamed corn over the meat mixture. Finally spread the mashed potatoes over the corn.
- Bake for about 30 minutes. Add cheese around the 20 minute mark. Once all the cheese is all melted I like to broil the cheese but you don’t have to.
I have friend’s who like to eat their shepherd’s pie with ketchup, which I would highly recommend you try at least once! So that is my shepherd’s pie.