Originally Posted by madiesmommy
PS I'd love the sheperd's pie recipe if you don't mind sharing!
Ask if you have any questions -- this is a stream of consciousness recipe -- Shepherd's Pie was probably the first real meal I ever cooked so it's been years since I've used a recipe!
The basic idea is to have around as much ground beef as you have potatoes. For a large casserole dish I probably use around 3 pounds of each - maybe a little extra potato.
Potatoes should be boiled and mashed (you can use margarine for this (and soy milk out of Passover), but it's really not necessary and just adds fat -- just leave a little water when you drain the potatoes so they mash easily).
Saute a large onion in olive oil (or whatever oil you use at Pesach).
Saute ground beef separately (can use left-over oil from onion).
Return onion to pan.
Add as desired:
salt and pepper (kosher meat doesn't usually need salt)
diced red pepper
diced fresh tomatoes/canned tomatoes/tomato
paste/tomato sauce (tomatoes in mushroom sauce!!!)
(During the year, you can add peas and corn -- basically any robust vegetable that makes the meat stretch.)
Add sauteed meat.
(Out of Passover I add some HP/AI sauce and/or Lea and Perrins sauce for body)
Simmer for at least half an hour or for much longer.
Cover if it gets too dry, but boil off some of the liquid if very wet.
Layer meat sauce in casserole dish, add mashed potatoes.
Cover and bake at 350F for 40 minutes until bubbling.