Sheperds Pie
Sheperds Pie
As the evenings get cooler and the leaves start to change, nothing satisfies quite like a hearty shepherd’s pie! While the version in this recipe is packed with late summer goodies like tomatoes, peppers and purple hull peas, fall veggies like carrots and turnips work just as well. Use ground beef or lamb and pull out your canned tomatoes and other preserved summer bounty to warm yourself with this classic dish all winter long.
Ingredients:
4-5 large gold or red potatoes
1 pound shelled purple hull peas (fresh or frozen)
1 pound ground lamb or beef
1 large onion, chopped
2 cloves garlic, minced
3-5 sweet peppers (depending on size) seeded and chopped
1.5 pounds fresh or frozen tomatoes (or a 14.5 oz. can)
Several sprigs of oregano, rosemary and thyme or any other herbs you have on hand, chopped
Butter
Salt
Step 1: Place all of your potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a fork. Boil water in a separate medium pot or saucepan, then add purple hull peas and cook for 20-30 minutes until tender but still slightly toothsome. Drain and set aside.
Step 2: Preheat oven to 400 degrees. Sauté your onions, garlic and sweet peppers in butter over medium heat until soft, about ten minutes. Then add in the ground beef and herbs, breaking the meat up into small pieces as it cooks. Once the meat is fully cooked and browned, throw in the tomatoes. Cook this mixture until the tomatoes are plenty saucy and just slightly reduced.
Step 3: Mash up your potatoes with a good amount of butter and some salt. If you want them to be creamier, feel free to add milk or half and half.
Step 4: Now it’s time to assemble your pie! Any oven safe dish like a glass pie pan or pyrex will work for this. Spread your meat and vegetable mixture on the bottom of the pan. Then, dollop your potatoes on top and spread evenly over everything. Pop it into the oven for 20-30 minutes until the potatoes start to brown on top. Remove your pie, let cool for five minutes and enjoy!