Shepherd’s Pie

This is a comfort food classic that everyone needs in their repertoire. I love that it’s so adaptable and that you can make your own yummy version using YOUR favourite ingredients. I didn’t always love Shepherd’s Pie (sorry Mom). The 70’s and 80’s version in our house usually wasn’t particularly flavourful, involved canned veggies (corn & peas) and an uninspired, unseasoned blob of potato on top. Making each layer delicious, is the key to an outrageously delish result. Traditional recipes may call for lamb, and that’s ok, if you love lamb then use it. The broccoli and cauliflower, also not traditional came about when I was trying to create a ‘healthier’ version which I make using sweet potato instead of the Yukons. I loved it so much I do this all the time now. I know roasting the veg seem like a pain… but it’s well worth it. As you make each component of the dish taste it for salt and pepper.

I’ve added some variations at the bottom of the recipe that would also be amazing. Want to make it ahead? Make any of the components up to 2 days ahead and keep refrigerated. Assemble and adjust baking time to 45 minutes

Serves 2-4

Prep time: 10-15 minutes

Cooking time: 45 minutes (including roasting veg & potatoes)

Baking time: 30 minutes

Roasted Broccoli/cauliflower

4-5 cups fresh broccoli and/or cauliflower wash and cut into small florets

2 tablespoons olive oil

1/2 teaspoon kosher salt

Meat

1/2 teaspoon kosher salt

1 teaspoon oregano

Pinch chilli flakes

1 small onion chopped

1 carrot chopped or grated

1 can tomato paste

1 teaspoon Worcestershire sauce

1 beef bouillon cube

1/2 cup water

2 sprigs Fresh thyme (optional)

1.5 pounds lean ground beef

Olive oil

Mashed Potato

4 Yukon gold potatoes peeled and quartered

1/2 cup milk or cream

2 tablespoons butter

Salt & pepper to taste

Preheat oven to 400 degrees

Toss broccoli and cauliflower with salt and olive oil and roast for 20-25 minutes. Set aside. Turn oven temp down to 350.

In a medium sized pot cover potatoes with cold water. Bring to a boil on medium heat then let them cook for 20 more minutes. Drain potatoes and transfer to mixing bowl. A milk and butter to warm pot and add to potatoes. Whip potatoes on medium high until they are relatively smooth. Add salt and pepper to taste.

While your vegetables are cooking, in a large skillet sauté onions and carrots in olive oil for 5-7 minutes until they start to soften.

Add in salt, chilli, pepper and ground beef. Cook the beef until it is completely browned then add the tomato paste, Worcestershire sauce, bouillon cube, water and fresh thyme. Stir all ingredients well and cover and simmer on low heat for 20 minutes.

Spread the meat mixture evenly in the bottom of a 2 quart baking dish, followed by the vegetables and top it with the mashed potatoes. Place baking dish on top of a sheet pan and bake uncovered for 30 minutes. *optional Brush the top with some olive oil or add some pieces of butter. If you want it to brown a little more you can also place it under the broiler for a minute or so.