Shepherds’ Pie ala Pape

Bringing flavor, pizazz and panache to cooking

Years ago I found a recipe for Shepherds’ Pie and over the years we’ve refined it to suit our tastes. This “English Pub Grub” has become one of the meals our family considers comfort food. I know that traditional Shepherds’ Pie uses lamb, but that wasn’t something that was readily available at our neighborhood store. If you want to make it on top of the stove, rather than finishing it in the oven, just top the meat mixture with the potatoes while the meat is still in the skillet and add the cheese on top. This is especially good on a cold evening.

1 lb Russet Potatoes, cut into 1 inch cubes

Boiling Water

½ cup Butter, or to taste

¼ cup Milk or Cream, or to taste

Salt and Pepper, to taste

2 Tbsp Olive Oil

1 medium Onion, chopped

1 medium Bell Pepper, chopped

1 lb Hamburger

2 packages Brown Gravy

2 Tbsp Worcestershire Sauce

1 small package frozen Peas and Carrots

2 cups Cheddar Cheese, grated

Bring a pot of water with a little salt added to it to a boil. Add the potatoes and cook for 20 minutes, or until they are fork tender.

Preheat the oven to 350 degrees. Grease a casserole dish.

While the potatoes are boiling, heat the oil in a large skillet. Sauté the onion and bell pepper for 5-10 minutes until the onion is translucent. Add the hamburger and cook until it is cooked, using a potato masher to mash the meat so that it is loose.

Add the brown gravy, Worcestershire Sauce and a little water if necessary – the meat should not be liquid. Stir in the peas and carrots and cook until they’re not frozen. Pour the meat mixture into the casserole dish and smooth the top of the mixture.

Once the potatoes are done, mash them with the potato masher while adding the butter and cream. Add salt and pepper to your taste.

When the potatoes are done, put them on top of the meat mixture and top with the cheese. Heat for 20-30 minutes or unitl the cheese is melted.