Shepherd’s Pie
- In a saucepan sauté 1 large onion (chopped) and 1 mashed garlic clove (I use two or three) in 2 tablespoons
butter until onion is golden. Stir in 3 cups ground shepherd (if you can’t find ground shepherd use cooked
- beef or lamb or a veggie substitute) and 1 cup beef or lam gravy, ½ cup stock (for veggie – use 1 ½ cup
stock) and ¼ cup parsley, chopped, 1 bay leaf and salt and pepper to taste. Cook mixture over low heat,
stirring occasionally for about 20 minutes. Transfer to a well-buttered 1 ½ quart casserole. Mix 1 egg into 2
cups mashed potatoes and either pipe (crisscross) or spread evenly over top of meat mixture. Brush
- potatoes with a little melted butter and sprinkle lightly with paprika (can use your favorite mashed potatoes-
with corn, garlic mashed potatoes etc…) sometime I sprinkle with Parmesan cheese. Bake 400 for 20minutes or until potatoes are brown. Can put in four individual dishes for individual servings. I sometimes add corn to the meat mixture.
- Serves 4
(Gourmet Magazine Feb 1970 – served in the Empress Hotel, Victoria, B.C.) (Granny)