
Keith Richards loves Shepherd’s Pie and so do I.
My simple rendition that follows is made from ground beef. However, I usually improvise and make Shepherd’s Pie from cooked leftovers languishing in my fridge like beef stew, cooked pork or chicken and occasionally lamb. Also, I add sundry vegetables – frozen, cooked or raw.
This recipe makes a big batch. You can halve it.
My tricks are the delicious onion gravy poured over the meat, using frozen kale, spinach or mixed veggies and corn, the vibrant orange sweet potato in the spud layer and a topping of shredded cheese.
Please feel free to vary this according to whim, taste and the contents of your fridge. It is great as a take-to-work lunch and freezes well. As usual, yer welcome! Note: You can make the mashed potatoes ahead.
3 tbsp vegetable oil (or a combo of oil and butter)
2 lb/1 kilo ground beef or about 5 cups chopped cooked meat
1 to 2 tsp salt, or to taste
3 tbsp fresh thyme leaves
2 onions, peeled, halved, thinly sliced or coarsely chopped
4 tsp all-purpose flour
2 cups beef or chicken stock
Salt to taste
3 cups frozen chopped kale, spinach or mixed veg
3 cups frozen corn kernels
3 or 4 large potatoes, peeled, sliced
1 large sweet potato, peeled, sliced
1 cup milk
3 tbsp butter
Salt to taste
Shredded cheese
Heat 1 tablespoon of oil over medium-high heat in large skillet. Add ground beef, salt and thyme. Cook until browned, 5 to 8 minutes, breaking up with large fork or potato masher. Transfer to 9 x 13-inch ovenproof baking dish in even layer.
Reduce heat under skillet to medium. Add remaining oil and onion. Cook, stirring, until golden brown, 5 to 8 minutes. Add flour; cook, stirring, about 3 to 5 minutes. Add salt. Add stock; cook, whisking, until thickened, about 3 to 5 minutes. Add salt, if necessary. Pour mixture over beef in ovenproof baking dish. Add kale in even layer, then corn kernels.
Cook potatoes and sweet potato in boiling, salted water until soft. Drain. Add milk, butter and salt. Mash by hand with potato masher. Spread over vegetable layer in ovenproof dish. Sprinkle with cheese.
Bake in preheated 350F oven about 40 minutes or until heated through and cheese is melted. Place under broiler to brown, if desired, for a few minutes.
Makes 8 to 10 servings.