One of my all-time favorite dishes growing up was Shepherd’s Pie. With Scottish parents, we had many traditional british meals that to this day….I still long for.
Roast beef ( pot roast style )on Sundays was commonplace and many of the weekly dinners would be made from left overs. My mother worked full time, and she would prepare her dishes in the morning and rely on her pre-set oven timer to have the meal ready and on the table at supper time.
She was an awesome cook….
Shepherd’s pie was first served as fuel for peasants working long days in the potato fields and sheep meadows of England and Scotland. (The name first appears in the 1800s.) On Sundays the women would empty their cupboards (lamb meat pulled off a leftover roast, slightly crusted-over mashed potatoes, an onion, peas), layer what they found in a pot.
Roast beef, chopped
1 cup grated cheddar cheese
1/4 cup parmesan cheese
1/4 red wine
1 tbsp worchestshire sauce
1 tsp ketchup
1 tsp parsley
1/2 tsp thyme
1 tsp garlic spice
1 tsp black pepper
* ( if you don’t have gravy – use 1 beef boullion cube and 1/2 cup water – thicken with cornstarch )
In a baking dish, spray vegetable oil and layer the bottom with slice roast potatoes or a small layer of mashed potatoes. Next add half of the carrots, peas and onions. Next layer the chopped roast beef, spice and herbs and the rest of the vegetables. Cover the meat and vegetables with the gravy and liquid ingredients.
Now spread the top of the casserole with mashed potatoes firmly and evenly. Add shredded cheddar cheese and top with parmesan.
Bake in a 350 degree oven for 30-40 minutes, until top is golden brown. Let cool before slicing and serving.