Comfort Food: Shepherd’s Pie
It’s been a little nippy in San Francisco recently, and I started craving one of my favorite comfort foods: shepherd’s pie. Or cottage pie to you readers in Australia and the UK. This meat and vegetable pie with mashed potato crust is very humble and simple, but very economical, filling, and delicious.
Some notes about the filling. It’s more traditional for shepherd’s pie in the US to have a beef filling whereas the British and Australians are more likely to use lamb. You could also try ground turkey for a lower fat alternative, or your favorite soy crumbles if you are a vegetarian. You could use fresh vegetables, but I prefer to use frozen vegetables as it saves me the chopping and peeling time, and since I already have the ground beef and the vegetables in my freezer, that means I don’t have to go out and shop for anything.
Since it’s just me and my boyfriend, I divide this recipe in three batches; two go in the freezer in my favorite Pyrex storage containers, and one is cooked and eaten right away. This way we aren’t eating leftovers all week, as this recipe is family-sized.
For a switch-up, try adding some boiled rutabaga or parsnips to your mashed potatoes. They’re yummy. This recipe from Simply Recipes is one of our favorites:
• Easy Shepherd’s Pie from Simply Recipes
(Image: Kathryn Hill)