This quick and easy spin on Shepherd’s Pie is a great introduction to the world of hearty pub fare.

 

I’m a pub guy, through and through.  Clubs just aren’t my thing.  You can keep the hella long lines guarded by yoked seven footers, flashing lights that only give your partial profiles of the nights new found love, loud music that keeps you from actually hearing what someone is saying to you (not that it really matters), and sweaty people that leave looking like they got tsunamied after a CrossFit workout in search of the closest fast food or pizza joint to absorb the rest of what they didn’t sweat out. I prefer decent pub fare in a place that has good background music, where you can actually carry on a conversation, and it is accepted (probably expected) that every now and then, someone is getting shithoused to the point of fisticuffs.

I was twenty-one when I had my first Shepherd’s Pie at New York New York’s Nine Fine Irishmen in Vegas.  This ignited a pretty adventurous pursuit of good food, drink, and laughter.  To be fair, I wasn’t exactly lacking on the drink and laughter part at that point, but it was mostly accompanied by shitty food.  I instantly sought a string of pubs on the West Coast, ended up in one in Ireland that was definitely prevented from reaching it’s full potential, and still actively search them out today.  Matter of fact, me and the missus frequent one before nearly every tattoo sesh……sometimes after, too. 

What is Shepherd’s Pie?

In simple terms, Shepherd’s Pie is minced meat covered with a layer of mashed potatoes and baked.  But of course, it’s not that simple.   Originating in Scotland, Shepherd’s Pie uses lamb as the meat ingredient.  Traditionally, it was served with a pastry topping until the Irish got a hold of it and introduced potatoes. Its close relative, Cottage Pie, uses beef as the meat ingredient.  Traditionally, it was topped with a sliced potato crust, but you can substitute mashed potatoes here, too. Pretty blurry line, huh? The key difference is the meat used in the pie.  

That brings us to this “Shepherd’s Pie”. So, we typically use one pound of beef and one pound of lamb.  I personally don’t care which meat you choose.  But just know that using all lamb gives you the authentic base for shepherd’s pie and, if you use all beef, it is technically cottage pie.  Maybe, since I blend both and have put my own spin on the flavor profile, we should call this “Farmer’s Pie”. What do you think?

Ingredients needed for this Quick & Easy Shepherd’s Pie

• ground beef/lamb
• shredded cheese
• onion, chopped
• mustard
• Worcestershire sauce
• seasoned salt
• Parsley
• black pepper
• instant potatoes
• frozen peas and carrots

How to make Shepherd’s Pie

Preheat the oven and boil water. Preheat oven to 350 and bring water to a boil for the instant potatoes.

Prepare the meat.  Add the ground meat, onion, and seasoned salt to a skillet over medium heat. When the meat is about halfway browned, add the mustard and Worchestershishishire 🙂 and continue to cook until there is no more pink.

Prepare the vegetables. Cook the frozen peas and carrots per package instructions.  Remove the now boiling water from heat and stir in the instant potatoes until smooth.

Make and bake the pie.  In the same skillet, mix the meat, vegetables, and cheese. Cover the meat and vegetables with the potatoes and garnish with cheese and parsley. Finish in the oven. Enjoy!

Tips for the Best Quick and Easy Shepherd’s Pie

I have a few different meat pies that I make depending on my mood, but this simple version is a regular in our house.  It’s quick, hearty, and can serve countless people.  Seriously, I’ve fed up to twenty people by just multiplying this recipe. Now, typically, this is the part where I tell you that fresh is best.  That’s the truth! But that isn’t what this recipe is about, it’s about being quick, easy, and packed with flavor.  There are, however, a few key tips:

Drain the vegetables.  Don’t just dump the bag of frozen vegetables into the meat! Make sure to drain the excess liquid from the bag beforehand.

Pick the right potatoes.  I highly recommend using the Idahoan instant potato pack. I use the Buttery Homestyle unless I can find the Classic (my personal favorite).  Make sure to mix well and not leave it too dry.  Remember, it is going in the oven.

Use both meats.  I’ve explained the meats traditionally used in pies, but I still recommend using both for this recipe.  First off, I understand that lamb can be an acquired taste for some, and this is a great way to introduce it to folks.  Second, I’ve already put a different spin on this dish with the mustard so no reason to stay on the “traditional” path at this point.

Other Pub-style recipes:

Smashed Brussels Sprouts

Fish Cakes

The Funky Java Burger 

 

Quick and Easy Shepherd's Pie

Print

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients

• 2 lbs ground meat (1 lbs lamb/1 lbs beef)
• 2/3 cup shredded cheese
• 1 onion, chopped
• 2-3 tbsp mustard
• 1 tbsp Worcestershire
• 2 tbsp seasoned salt
• 1 tsp Parsley
• 1 tsp black pepper
• 8 oz instant potatoes
• 1 frozen steamer bag of peas and carrots

Instructions

1. Place skillet over medium heat. 
2. Preheat oven to 350.
3. Bring 4 cups of water to a boil for the instant potatoes.
4. Add meat, onion, and seasoning (except parsley, that's for later). Brown until approximately half of the meat is no longer pink.
5. Add the mustard and Worchestershishilshire 🙂  and continue until all meat is cooked.
6. Start your veggies – four minutes in the microwave should
   work and don’t forget to drain the excess liquid.
7. Place the meat back into the skillet (no heat) and mix
   in the cooked veggies and cheese (save some for garnish).  Slowly stir.
8. Check the water for the instant potatoes. Once it reaches a boil, remove from heat.
9. Dump the cheesy meat/veggie mixture into the roasting pan.
10. Allow that to sit while you return to your water and stir in
    the instant potatoes.  A fork is the best
    tool, for me, here.
11. Cover your mix with the potatoes and garnish with your
    remaining cheese and some parsley.
12. Place in oven for 6-8 minutes to finish.
    
    

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 392Total Fat: 23gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 110mgSodium: 1462mgCarbohydrates: 10gFiber: 2gSugar: 1gProtein: 34g