Shepherd's Pie

EDIT 15 Nov, 2015: I think I found a version that the family likes better. Just little things can make a big difference it seems. I tried pork instead of beef, omitted the garlic, celery, and carrots, and substituted regular frozen corn and frozen peas. A bit of beef broth keeps it moist, and maybe a tad less Worcestershire. I added this as version #2 below.

Shepherd's Pie - version 2

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This is probably one of my all-time fav dishes, probably top 3 ever. When you look up "comfort food" in the dictionary, there's a picture of Shepherd's Pie.  There are as many variations as there are people who make this I think. My fav is close to "traditional", except I don't use lamb. This is also one of those dishes that is almost better the next day. Yea, hot lunches for work!

Beef, carrot, onion, & celery mixture.

The one big difference is cream style corn. That is the secret ingredient. Gives it a nice creamy texture, and prevents the dish from being too dry. I'm not one for gravy or stock in the beef layer, and I don't like the potatoes to be too smooth. Normally cheese on anything is awesome, but I don't like cheese in or on this. In my opinion it ruins the rustic and simple nature of the dish So a straight-forward ground-beef layer, a moist corn layer, and a rough-mashed potato layer. Perfect.


Next Time: sometimes SO likes peas mixed in the middle, but I prefer not.

Me: 10/10
SO: 8/10  update: version #2 is 10/10
SSO: 7/10 (with cheese on the side and little to no middle layer)

Shepherd's Pie - version 1
Makes enough for 4, plus a lunch or two.
Ingredients

• 2 lbs ground beef
• 1 medium onion, small dice
• 2 garlic cloves, minced
• 2 ribs celery, small dice
• 1 medium carrot, small dice
• salt & pepper
• 2 tsp thyme leaves
• 1 Tbsp Worcestershire sauce
• 2 cans cream style corn
• 6 to 8 potatoes, depending on size. Peeled and chopped into cubes for boiling.

Method

1. Brown beef in a large saucepan. While it is cooking, start the potatoes. Remove beef when done to a bowl.
2. Add the garlic,onion, celery and carrot. Season with salt & pepper, and the thyme. Once softened, add the beef again and heat through.
3. Mash the potatoes, and add some butter and milk or cream until your desired consistency is reached. Season with a bit of salt & pepper.
4. Add the beef mixture to a baking dish. I like to use a large corning ware dish, I think it is 4L, or around 8" x 12" oval with a glass lid.  Press the beef mixture slightly into the bottom, then evenly spread the 2 cans of cream corn. Finally, add the potatoes and spread evenly. Cross-hatch the top with a fork.
5. Bake in a 375 oven for 20-30 minutes until bubbling at the edges.

Shepherd's Pie - version 2
Makes enough for 4, plus a lunch or two.
Ingredients

• 2 lbs ground pork
• 1 medium white onion, small dice + 2 or 3 Tbsp butter for cooking
• frozen corn and frozen peas, maybe around 2 or 3 cups total
• sprinkle of dried thyme
• sprinkling of Worcestershire sauce, to taste (maybe 2-3 tsp)
• 1/2 cup beef broth (home made if you have it, or Epicure is pretty decent)
• 6 to 8 potatoes, depending on size. Peeled and chopped into cubes for boiling.
• butter and cream or milk for the mashed potatoes
• salt & pepper
• fresh Parmesan (optional)

Method

1. Brown pork in a large saucepan. While it is cooking, start the potatoes. 
2. When the pork is almost done, make a big whole in the middle and put a knob of butter and the diced onion. After a minute or two, mix well with the pork and add the thyme, salt & pepper, and Worcestershire.  Finally mix in the broth. Let it all simmer for a few minutes.
3. Drain and mash the potatoes, and add some butter and milk or cream until your desired consistency is reached. Season with a bit of salt & pepper.
4. Add the beef mixture to a baking dish. I like to use a large corning ware dish, I think it is 4L, or around 8" x 12" oval with a glass lid.  Press the beef mixture slightly into the bottom, then evenly spread the peas and corn. Should form a layer fully covering the beef but not too deeply. Finally, add the potatoes and spread evenly. Cross-hatch the top with a fork. This will help give a nice crusty top.
5. Bake in a 375 oven for around 30 minutes until bubbling at the edges. If you like you can shave a bit of fresh Parmesan over the top and pop back in under the broiler for a couple of minutes.