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Shepherd’s Pie


2 lbs. of Ground Meat (I used lamb and bison)

5 small Garlic Cloves

1 White Onion (grated)

2 large Carrots (grated)

3 ribs of Celery (finely diced)

2 sprigs Rosemary (finely diced)

1 sprig of fresh Thyme

2 tbs (by eye) Worcestershire Sauce

1 small can of Tomato Paste

1/3 cup of Red Wine

Mashed Potatoes

4 large Russet Potatoes

1 stick of butter (8 tbs.)

1/3 cup of Sour Cream

½ cup of Buttermilk

2 tbs. garlic powder (rough estimate)

Whole Milk (however much it takes to get the potatoes at the correct consistency

1 cup of parmesan cheese (divided)

Chives for fun

Salt and Pepper throughout cooking

1. Preheat your oven to 350 degrees.

2. Heat a large cast iron skillet to be screaming hot. Brown the ground meat. The best way to brown the meat is to press it into the pan and give it a bit of time. It should have a bit of a crispiness to it when you are done.

3. Add grated ingredients and herbs to the meat and cook them until soft. This should take 3 – 4 minutes since they are grated and finely chopped.

4. Once the vegetables are soft add the remaining wet ingredients in order. Stir them in to combine them well.

5. Smooth the minced portion into the bottom of the skillet and remove from heat.

6. Cut potatoes in half and quarter the halves so each piece is roughly the size of an egg or a mouse or something else that size. Boil them until fork soft.

7. Add the buttermilk, sour cream, milk, salt, pepper, garlic powder, and half a cup of parmesan cheese to the potatoes and beat them with a hand mixer.

8. Once at the appropriate consistency, spread the potatoes on top of the minced mixture. Make sure to seal it in and not leave any gaps for bubbling liquid to escape.

9. Sprinkle on the remaining cheese and bake for 20 minutes.

10. Remove it from the oven and add your chives. Let it cool for 7 – 10 minutes.

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