Shepherd’s Pie

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!

Hi from me and these guys!

We are on the journey to our dream and are learning to be more patient and long-suffering while repairing finances, gathering knowledge, having fun and living life while propelling ourselves forward towards a happy, productive homestead of our own.

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