Shepherd’s Pie is a dish made with leftover meat, mashed potatoes and some vegetables. Traditionally, it is made with lamb but in America I see it made mostly with hamburger. Here I used organic, grass fed lamb and organic vegetables. The wine I used was a cheap Merlot.
Chop leftover meat and saute with onions and carrot coins in olive oil with a tablespoon of diced garlic. Brown for 5 minutes without stirring. Deglaze the pan with 1/4 cup red wine or water. I also added leftover gravy, but too much.
Grease (or nonstick spray) a deep baking pan that will fit your meat mixture and leftover mashed potatoes.Pour in meat mixtures and then top with 1-2 cans of corn.Spread corn in an even layer.Add 1/4 cup Greek yogurt to the potatoes.Add an egg to your potato mixture.Drop mashed potatoes in dollops across the corn layer.Don’t try to spread the potatoes yet.Spray a spatula with nonstick or rub with oil and spread the potatoes in a nice, smooth layer to the edges. Garnish with green onions and paprika, cheese, or whatever you prefer. Make sure you put this baking dish on a parchment-covered cookie sheet. Bake uncovered at 350 degrees F for 40 minutes.The reason we put this on a parchment or foil-lined baking sheet 🙂Layers of amazing and yum.Red country check ❤I cut with a scraper.Add cranberry sauce and some green veggies (the spacey looking veggie is Malabar spinach, one of my favorite decorative edibles).Warms you from the inside out!
I do the best I can, cook like my grandma & work like a man! I'm Mom in a family of four striving for self-sustainability. We garden, create, love much & run 3 fantastic Tentrr glamping campsites on our 28 acres!
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