I know a lot of people wouldn’t call this “sheperds pie”. Traditionally a shepherds pie is made with ground lamb. I have had people leave me messages that because I normally use ground beef I should call it a cottage pie. I watch a few cooking shows and about a week ago I heard an english chef put an end to the debate, at least for me. He was making shepherds pie and using ground beef, the host brought up the shepherds pie/cottage pie debate. The chef’s answer was perfect and a true end to the debate. He said, “what ever your mother called it is what it is, my mother called it shepherds pie”. Like the chef, my mother called it shepherds pie even when made with ground beef. I’ll stick with calling mine shepherds pie.
Shepherds pie is a recipe you can truly play with. How you make it basically stays the same but what you use can be changed easily to what you like. There is an exception and I have found that with leftover roast beef how you make it gets a little different. With ground meat how I make it doesn’t change just what I add to the meat does. If you like more peas add them, don’t like corn don’t use it. As long as you have the meat and vegetables with potatoes on top it’s shepherds pie.
This I made with leftover roast beef, we did the hot roast beef sandwiches and still had roast and gravy left. The last time we had shepherds pie was a few months ago so it seemed like a good idea to make a shepherds pie with it. Since it’s not a ground meat thing you need to do are a little different, and I like being different so it’s a good match. You can use leftover mashed potatoes but for this I prefer boiling some. Sizes of how the meat is cut up doesn’t have to be exact, just don’t leave it in big chunks.
FOR THE POTATOES
4 good sized potatoes, you want about 3 and 1/2 cups when there mashed.
1/3 cup of cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated old cheddar cheese
Mix the garlic, onion powder, salt and pepper into the cream. Boil the potatoes until tender, drain well. Add the cream to the potatoes and mash until smooth. Set aside to cool, when potatoes are cool mix in the cheese.
FOR THE ROAST BEEF
2 and 1/2 cups of roast beef cut in 1/4 inch cubes
salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon Italian seasoning
3 bay leaves
water
1 onion diced
1 carrot chopped
1 rib celery chopped
1/3 cup frozen corn
1/3 cup frozen peas
3/4 cup leftover gravy
Add the roast beef to a frying pan and add enough water to barely cover. Add salt, pepper, garlic powder, onion powder, Italian seasoning, and bay leaves. Bring to a boil, reduce heat to a gentle boil. Keep adding water as needed so pan doesn’t boil dry. Boil for 20 minutes and then remove the bay leaves and add all the vegetables except the peas. Boil for 20 minutes and add water as needed so pan is never dry and you can always see about a 1/2 cup of water in the pan. After the 20 minutes add the gravy and peas, remove from heat and mix until the gravy is smooth and combined. When cool add to a casserole dish, top evenly with the potatoes. Bake in a preheated 350 oven for 50 minutes.