Shepherd’s Pie & Inspiration from Kori (via ReFresh and Foodbuzz)

My cousin, Alice, cooks up some Shepherd's Pie.

For those of us who are temporarily unfamiliar with this particular piece of food history, Shepherd’s Pie is a dish that originated from the English – specifically, in the 1870s under the lesser used “cottage pie.”

I must admit that this piece took some time to finally post. But the experience of witnessing my cousin Alice bake this on the spot was truly memorable and enjoyable, albeit, nearly a year after the fact. 🙂

From what I recall that night, Alice’s version had a bit of a bite to it. Perhaps the addition of cayenne pepper in the mix?

I’ll have to catch up with her to affirm whether that’s true.

To be clear, I borrowed the recipe below from an established website but the essential ingredients and methodology remain the same. Do enjoy!


  • 1 1/2 lbs ground round beef
  • 1 onion chopped
  • 1-2 cups vegetables – chopped carrots, corn, peas
  • 1 1/2 – 2 lbs potatoes (3 big ones)
  • 8 tablespoons butter (1 stick)
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice


1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Mash potatoes in bowl with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

Serves four.

(The original recipe is located at Simply Recipes.)

And to end this on a high note, Kori, a friend from Foodbuzz, shared the following quote on her blog ReFresh. I wanted to pay forward the inspiration.

Inspiration for the day…

I just love this quote… and the person who shared it with me! – Kori

Life is too short to wake up in the morning with regrets. So love the people who treat you right, forget about the ones who don’t and believe that everything happens for a reason. If you get a chance, take it. If it changes your life, let it. Nobody said it’d be easy, they just promised it would be worth it.   (Unknown)


8 thoughts on “Shepherd’s Pie & Inspiration from Kori (via ReFresh and Foodbuzz)

  1. I really enjoy eating shepherd’s pie. It is the perfect meal on a cold night. I also loved seeing all of these pictures of the preparation and enjoyment of your meal. Thank you for you for sharing this yumminess, and thank you for your kind words on my blog. They mean so much!

  2. PS: Yukon Gold potatoes were used. I find them to work best. They are creamier in texture with a nice buttery flavor. Love the blog by the way!

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