Shepherd's Pie

A Dish Fit for the Upstairs AND Downstairs

All of this Downton Abbey watching has made me hungry.  To be clear, I certainly have no illusions that early 20^th Century British cuisine was all that tasty.  Let’s be honest, just because Lady Mary and Cousin Matthew dressed in their finery for a weekday dinner didn’t make the boiled potatoes and joint of mutton any less bland.  Still, my recent addiction to the hit soap opera, um, period drama has turned my appetite positively Anglophilic.  Makes me want to ring the bell and ask Mrs. Patmore to prepare something delicious for dinner.

When you discover your daughter has run off with the chauffeur, or when you return from war and find out you can’t be “properly married” ... is there anything more comforting than Shepherd’s Pie?  Shepherd’s Pie is now commonly known as the British casserole that features a layer of ground meat and vegetables, topped with a layer of mashed potatoes.  Technically, Shepherd’s Pie uses ground lamb (hence, the “Shepherd” reference) and “Cottage Pie” uses ground beef.  More etymological theories abound:  some say Cottage Pie gets its name because it does not use mashed potatoes, but rather cut potatoes that are stacked to resemble a cottage roof.  Others argue that Cottage Pie is a reference to the dish’s plebeian roots-- usually made by peasants who wanted to stretch their Sunday roast into subsequent meals.  The debate gets heated!  Well, no matter which theory you espouse:   you say tomato....and I’m going to rail against tradition and propriety (just like Lady Sybil!) and continue to refer to the delicious mixture of ground beef with mashed spuds on top as “Shepherd’s Pie.”  Scandalous!

The question is: would Mrs. Patmore have prepared Shepherd’s Pie for the “Upstairs” clan of Lords and Ladies?  Or would it have been strictly a servant meal?   Well, here’s another reason to be glad that the British class system has withered—now everyone can enjoy this comforting, delicious dish.  And with our modern culinary flourishes, it’s definitely more appetizing than it would have been at Downton. So break out the claret and try it.  I went back to my classic cookbook for this recipe:  Marks & Spencer’s British Cookbook by Pamela Gwyther (2005).  Or for a version from a celebrity British expat, check out  Lisa Vanderpump’s cookbook and entertaining guide, Simply Divine.  They’re both simply smashing recipes!

Happy Shepherd-ing,

Jennifer

Adapted from Marks & Spencer’s The British Cookbook:

1.       Preheat your oven to 350 degrees. In a dutch oven (or similar pot with lid), saute 2 onions and 2 garlic cloves (all finely chopped) in some olive oil. Add 1 ½ pounds of ground meat, stirring continually until it’s browned.  Add 2 carrots (finely chopped) *; season with salt and pepper.  Then add a tablespoon of flour, 8 ounces of beef or chicken stock, and about 4 ounces of red wine.  Cover the pot with the lid and put in oven for about an hour.  Check on it every once in a while—mixture should be thick but not dry.  Add some more stock if needed, along with more salt and pepper to taste, and a dash of Worcestershire sauce if desired.

2.       While meat is cooking, make your potatoes. Cut potatoes (russets or Idahos are good choices) into chunks and boil in salted water for 15 minutes until tender.  Drain and mash until smooth. Add 2 ounces of butter, 2 tablespoons of cream or milk, and season with salt and pepper.

3.       Take your meat mixture out of oven, and spoon into ovenproof serving dish.  Spread the potato on top.  Increase oven temperature to 400 degrees and cook for 15 minutes until the top layer of potatoes is golden brown.

*Though technically not part of the recipe, I know some people can’t imagine Shepherd’s Pie without peas.  Add a handful or two of frozen peas if desired.

Image via here.