Shepherd's Pie

We don't have snow yet, but it is chilly out. I have a teenager at home, and he gives me dinner requests now and then. He asked me to make one of his favorites, Shepherd's Pie. It's a twist on the traditional, made with ground beef instead of lamb. I do like the lamb version, so I will do that one later this winter. It's good with a little mint and peas!  


As I always say, I am only as good as the food I start with. I am fortunate to live near small farmers, so last week I picked up half a cow! Now I have a freezer full of the good stuff! It is processed locally by a USDA certified butcher, so if you visit my truck this summer, you will be eating local, no hormones, no antibiotic, free range, cows! It really makes a difference, and when you price it out it is cheaper. My local farmers will be advertising on our site soon, so check back if you want more information on how and when to order one. 

I am planning on a once a month "Burger Night" next summer with the truck, so you can taste what I am talking about! And like our Butts, these burgers will be the best in town! Our Major Butts ended up being our #1 seller this past summer, we came up with a very fun t-shirt that will be available soon via our website and sold on our truck next summer. 

Sorry, I got side tracked. Can you tell I am missing being on the truck?? 

Back to Shepherd's Pie...

I can and freeze just about everything. I will show you in the fall when I am in the process. I use corn in this version, it's super easy and freezes great. It's grown all around us, so it can be purchased and frozen the same day it's picked, tastes so much better and it's just corn, no added products! 


Shepherd's Pie

1 lb of Ground Beef

1 Medium Onion (minced)

2 Serrano Peppers (de seeded & minced)

1 Tablespoon of Garlic Powder

3 Tablespoons of Butter

3 Tablespoons of Flour

3 Cups of Good Beef Stock

2 Boiled Mashed Potatoes

1 Cup of Frozen Corn 

2 Cups of Your Choice of Cheese (more if you like, no such thing as too much cheese) 

Start by browning the meat in a large skillet. Line a large bowl with paper towels, drain the meat after it's browned and set aside. Peel and boil potatoes in salted water, cook until tender, mash and set aside. Meanwhile, add ground beef back to pan, add minced onion & peppers, add butter, and cook for about 5 minutes. Then add the flour, stir until absorbed, slowly add the stock while stirring, it will thicken. Turn heat off. 

Start to assemble. In bottom of small oven proof bowl add a large spoonful of beef mixture.

Layer on some frozen corn, spoon on a heaping scoop of mashed potatoes.

Top with grated cheese and place on cooking sheet to bake in a preheated 350 degree oven for 20-30 minutes until the top is slightly brown and bubbly. 


Recipe makes 4 small pies. If you don't need all 4, you can freeze the extra! They freeze better if frozen prior to cooking the assembled ingredients. I just wrap it tightly with cling wrap and it's a good dinner for my teenager when I am out. Someone recently asked me about dinners I make that freeze well, so I thought I would mention it. 

I spent the weekend at the Hops Spot in Sackets Harbor helping with their "12 Beers of Christmas". My oldest is home for college break too, so check back next week to learn how to make some great cookies. Chocolate shortbread with mint butter cream, the best sugar cookies ever! You can double the batch and cook more easily when your peeps eat all the ones you've made! 

Thanks for taking the time to read my blog. Share it with friends and send your requests. 

From my home to yours,

Chef Carol

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