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Shepherd’s Pie

Posted on: February 7th, 2011

Shepherd’s pie is simply irresistible, why?  Because mom’s have been making them for centuries!  No fancy chef’n tricks here, just good honest peasant food created by home cooks with more love and skill than money.  Turning simple ingredients on hand into great dishes is nothing new, moms around the globe have been doing it since the beginning of time!  Read on for my recipe, and a half dozen great mashed potato recipes…

The Shepherd’s Pie from Tony’s Markets

About Shepard’s Pie

The original dish, Cottage Pie, was made from minced beef and essentially a way to use up leftovers.  Later minced lamb was used and hence the name Shepherd’s Pie – I say make it with any ground meat you like or chop up last week’s leftovers and toss them in pot – just make it! (and your family will thank you!)

What separates a Shepherd’s or Cottage pie from a Pot Pie is the crusted mashed potatoes on top.  You can use leftover mashed potatoes or Tony’s Homemade Mashed Potatoes – smash them on top with a spoon – pipe them on fancily – or top them with grated cheese, it’s up to you.  Other great potato variations include: JalapenoCheddarDilledWasabiChevrePesto ButtermilkGarlic or Truffle,  or just make plain old Mashed Potatoes.

We use a bottom crust on Tony’s Shepherd’s Pies (pictured), but that’s optional.  You can make a crust with this recipe, buy a prepared crust, or leave it out altogether.

Don’t feel like cooking?

You can pick up homemade Pot Pies in our freezer, and our Deli Departments regularly make homemade Shepherd’s Pie – feel free to call ahead, if the chef’s didn’t make them today, they can make up a batch with a 1-2 day notice.

Tony’s Market Shepherd’s Pie

Shepherd’s Pie Recipe


2 1/2 pounds lean ground beef, lamb or bison
olive oil, as needed
1 onion, diced
1 green pepper, diced
1/2 cup corn kernels, fresh or frozen
½ cup peas, fresh or frozen
1/2 cup roasted red peppers, chopped
2 medium diced tomatoes
.5 – 1 bottle Steak Sauce* (preferably British HP Sauce or Brown Sauce)
1-2 tsp Tony’s Steak and Roast Seasoning, or your favorite
More Than Gourmet Red Wine Reduction Sauce (optional)
4 cups Tony’s Mashed Potatoes (warmed)
1 cup grated English cheddar (optional)


Preheat the oven to 350 degrees F.
Cook ground beef in a skillet with a drizzle of oil until well done. Drain fat if necessary and remove to paper towels, placing the skillet back on the stove. Refresh pan with a drizzle of oil and sauté onion and green pepper until tender and lightly browned, add corn, peas and roasted peppers and saute until heated through.**
Mix veggies with beef, add tomatoes, then taste and adjust with steak sauce and Tony’s Steak and Roast Seasoning (or your favorite seasoning blend) – if a wetter filling is desired, add a little (or a lot) of More Than Gourmet’s Red Wine Sauce*.  (Note – this would be a great time to blend in a little Taste No5 Umami Paste!)
Spoon into individual oven-safe ceramic dishes, or a large pie pan. Cover with warm mashed potatoes (spoon over; or warm, transfer to a pastry bag with a tip and pipe on decoratively), if desired, sprinkle with a nice English Cheddar Cheese (or blend cheese into the potatoes – optional). Roast on a lined pan in the top of a 350° oven until bubbling hot and browned (convection fan can be used to increase browning, as desired).  Serves about 6.

Chef’s Notes:

*Steak sauce can be a bit bold for some, especially kids – add a little at a time, taste and adjust.  The More Than Gourmet Red Wine Reduction sauce is brilliant!  It’s like a delicious, thick wine gravy you just pour in – many folks would prefer the Wine Sauce with just a hint of steak sauce for flavor.  Taste and adjust, it’s your supper!

 ** Chopped leftover veggies or a frozen vegetable medley can be used to simplify the recipe.

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