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    Colleyberry’s Shepherd’s Pie

    Source of Recipe

    Colleyberry, a friend of Marlene at

    Recipe Introduction

    This was probably the best shepherd’s pie we’ve ever had. Mike and I both grew up eating it and we always liked it a lot. But this one is just wonderful. Rich and deeply flavored. Not too salty. I really liked the cheese on top, too. The only change that I’d make is to double the carrots, peas and corn. Also, since we had LOTS of leftovers, I’ll make a little gravy in a pan alongside when I put together the pie. The leftovers get a little dry and the gravy would perk them right up.

    List of Ingredients

    1 1/2 - 2 lbs. ground hamburger or lamb [I used lamb]
    1 c. finely diced onions
    3 cloves garlic, finely minced
    1 1/2 c. beef stock
    1/4 c. diced carrots [double]
    1/4 c. frozen peas [double]
    1/4 c. frozen corn [double]
    2 t. Worcestershire sauce
    salt and pepper to taste
    1 t. demi glace (optional)
    2 T. tomato paste
    1/4 c. flour
    1/2 c. red wine
    any other spices you desire [I used Penzey’s Mural of Flavor]

    6 – 7 Yukon gold potatoes, boiled
    1/4 c. [or more] milk
    1 T. [or more] butter
    Salt and pepper, to taste
    1/2 c. shredded cheddar cheese (optional)
    1 egg, beaten


    Fry the ground meat until browned and crumbly. Drain the fat into a bowl and set the meat aside. Put two T. of the fat back into the pan and sauté the onions, carrots and garlic until they start to get soft. Add the tomato paste and cook another 5 minutes.

    Add the meat back into the pan, sprinkle with the flour and toss to combine. Add the stock and red wine and season with salt and pepper and any other spices you may want to use. Simmer for 20 minutes until thickened and the carrots are soft. Add in the Worcestershire sauce and demi glace now if using. Stir in the corn and peas.

    Turn into a greased 9X13 baking dish and set aside to cool a bit.

    Preheat the oven to 375 degrees.

    Mash the potatoes with the milk and butter until you get the consistency that you like. They should be good and moist, but not runny. Add salt and pepper to taste. Mix in all but 1 T. of the egg. Spread on top of the meat mixture and brush with the reserved egg.

    Bake for 30 minutes and add the cheese, if desired. Bake another 15 minutes until the top is browned.

    Let stand 15 minutes before serving.

    Serves 8.




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