September calls for satisfying meals that gather the clan. Sheppard’s Pie is one of our favorites and no one cooks one better that Michael, my British husband. Sheppard’s Pie fare can be found all over Europe and I really appreciate this recipe, with my Scottish heritage. We share his recipe to gather your family for memorable moments around the kitchen table. © Kelly McBride Loft
Michael’s Sheppard’s Pie
Make fluffy mashed potatoes and set that aside. Chop and boil until tender a 1/2 cup of fresh diced carrots and set aside. In a skillet, brown high-grade ground beef with 1/2 cup of coffee, a dash of brandy, a double dash of steak sauce, Worcestershire Sauce, salt, pepper and nutmeg. Cook until done and drain completely. Add 1 cup of frozen peas and 1/2 cup of the pre-cooked diced carrots into the meat mixture. Line a pie pan or loaf pan with some thin slices of butter. Create a crust shape in the pie pan with mashed potatoes. Top the potatoes with the drained meat mixture. Now, top the meat mixture with the remaining mashed potatoes, to cover. Bake the Sheppard’s Pie for 30 minutes, until the top browns, at 350°F. © Kelly McBride Loft