Classic Shepherds Pie
Posted By: Mitch Bombardier
Just your classic sheppards pie, I call it - 'Memoirs of a 1980's dad'
500 grams of ground beef ( classic is ground lamb )
1 large white onion ( brunoised ) What's this?
Good handful of fresh thyme
2 celery stalks ( brunoised )
1 can of tomato paste - 125 ml
2 large cans of creamed corn
10 small to medium sized potatoes - chefs choice
2 cups shredded old cheddar or montery jack ( my preference )
3 green onions ( scallions, spring onions ) typically diced
1/2 cup finely diced chives
1 large tablespoon of salted butter
salt and pepper
- Start by peeling and boiling your potatoes - exactly how you would make mash potatoes.
- Brunoise your onions and celery and start sauteing them off in a large skillet at medium heat.
- After about 5-8 minutes of cooking, the onions and celery should be soft and almost see-through. Add your ground beef and break it up quite finely, add in about 3 tbsp of finely diced thyme, and sprinkle your salt and pepper in to taste - use your judgement, continue cooking and breaking up the mixture
- Once 75% cooked, add in the tomato paste and mix it up good.
- Layer the bottom of your dish (chefs choice in size - can make individual ones or a large lasagna dish style one) with the beef mixture and flatten it down evenly using your potato masher.
- Pour over the canned creamed corn and apply evenly
- Make your mashed potatoes - kinda thick, mash them with the shredded cheddar, a big spoonful of salted butter, some salt and pepper, green onions and a tad more thyme - nice large pinch. Mix it all up nicely and layer over top of the corn and meat mixture begging for a blanket of potatoes.
- Top with more shredded cheddar and a sprinkle of finely diced chives evenly spread over top.
- Bake in the oven at 375 for about 40 minutes - the potatoes will nicely brown on top - cook uncovered.
- Remove and serve with a nice handful of fresh crisp greens tossed in a touch of olive oil and a squirt of fresh lemon.