To me, shepherd’s pie (or any savoury pie really) is the perfect food for winter. It is filling, comforting, and easy to make.
Although I’d had shepherd’s pie many times, I’d never made it before. I loosely based this one on the recipe in Tana Ramsay’s Kitchen Secrets but used ground beef instead of lamb.
Preparation is a two step process: the filling and then potato topping. I made the filling with ground beef (cook first), tomato puree, corn, carrots, a little olive oil, and some spices. I let the combination simmer a while in a bit of stock (Tana uses gravy here but stock works well too) until it’s nearly reduced. The top is simply mashed potatoes with a little butter and salt. Once assembled, the pie is baked for about 20 minutes at 200 degrees.
It’s not a show-stopping meal but is fairly easy to prepare, dependable, and usually makes enough for leftovers. 🙂