Shepherd’s Pie was created as a way thrifty housewives could utilize their leftover roasts and meats to prepare hearty, tasteful meals the entire family would enjoy. Originally the recipe for this dish called for lamb or mutton, while substituting beef as the protein technically made it Cottage Pie. Today the terms are interchangeable. Feel free to use any form of protein you enjoy–lamb, veal, pork, or even chicken. It will be delicious, I promise.
This recipe serves 4
2 cups of diced, leftover roast or cooked ground beef
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
1 1/2 cups leftover brown gravy
1 cup diced and cooked onions
1 cup cooked and diced carrots
1 cup frozen green peas
1 quart leftover or fresh mashed potatoes
1 large egg, beaten
- Dredge meet with the flour, and lightly brown in hot oil. Add leftover gravy diluted with enough hot water to make 2 cups. Add onions, carrots, and peas and heat well
- Turn into a 1 1/2 quart casserole. Top with mashed potatoes, brush with egg and brown in a preheated 425℉ oven.