One of my favorite comfort foods, and perfect for the cold, unpredictable days of March is Sherpherd’s Pie. I have always called it Shepherd’s Pie as has my mother-in-law who is actually from Ireland, but alas over the years I have been informed (many times) that what I make is not Shepherd’s Pie. The last time, in fact, was when I was in Northern Ireland and our cousin, Christine, made this for us one night for tea. Shepherd’s Pie is made from mutton, or sheep. What I make, and what she made for us is better known as Cottage Pie, which is basically the same thing except substituting beef in the place of mutton.
I used to make this with ground beef, but after seeing my mother-in-law in the kitchen, I began to use leftover roast beef, which is traditionally how it is made.
It is a great leftover dish, both made from leftovers and to eat as a leftover, but I’ve yet to have it last more than a meal and a half.
The ingredients I use are:
Leftover roast beef, cut into small chunks or diced. Uniformity is not necessary.
Leftover gravy, 2 TB Worcestershire sauce, 1/4 cup HP sauce (found in the international aisle of your supermarket) or you can use ketchup.
Leftover sliced carrots, peas, anything really. If you have no leftover vegetables, use half a bag of frozen peas and carrots.
Cover with cheddar cheese and sprinkle with bread crumbs, although the bread crumbs are optional.
Bake for 45 minutes at 350.
Scoop and eat. It goes well with dinner rolls, Yorkshire pudding, salad.
It is delicious and filling.