On a recent trip to England, I was delighted by that great English contribution to cuisine — English Shepherd’s Pie. This is basic “meat-and-potatoes” eating, yet seems more sophisticated than your average working man’s meal. Since returning from the U.K., I have been attempting to recreate the Shepherd’s Pie in my own kitchen. Here is a recipe which comes very close.
English Shepherd’s Pie
Serving Size : 6
* 5 large Potatoes
* 2 tablespoons Butter/margarine
* 1 dash Milk/whipping cream
* 1 pound sirloin steak
* 1 large Tomato chopped
* 6 Sliced mushrooms
* 2 tablespoons Chopped parsley
* 1 tablespoon Tomato paste
* 1 dash Worcestershire sauce
* 1 cup Brown gravy
* 1 package (10-oz) frozen peas or 1 lb — peas shelled
Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. Set aside.
I like to cut up the sirloin steak and grind it up in my VitaMix blender machine. Saute the shredded steak until browned. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, Worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole.
Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown.
I serve it with a side dish of steamed cabbage, cut up into small squares. This makes a truly terrific dinner! Try it!