An Inviting Shepherd’s Pie

Shepherd’s pie! Ever wondered where it came from? Well, I did some rummaging around the net and was surprised at how much history this dish had. But I wouldn’t go too much into it, since you could get it here and here. It’s really amazing though, how this dish was invented. As you would have read ( if you checked out the links) it came about probably because of “frugal peasant housewives looking for creative ways to serve leftover meat to their families.“*

Shepherd’s Pie: A Dish Born Out of Necessity

Now isn’t that something I thought to myself. Here we have a famous dish that came about from necessity. ……Then a train of thought hit me relating to Shepherd’s Pie that I never thought of…

Shepherd’s pie is of English origin…….. The English brought this pie recipe to Trinidad and Tobago during the colonial times …. The house slaves may have probably seen how to make it or made it because I’m sure some of them may have been cooks or kitchen assistants. The recipe, handed down in this manner, could have been a possible influence to our local pies like fig pie, dasheen pie, yam pie and eddoes pie for example. Hmmm!

Coming to think of it, these pies may have been made out of necessity too, because potatoes may not have been available to slaves. They would have used whatever was available to them, like ground provision. Even though it’s a thought, that is some real Trinidad and Tobago “pie history” to ponder on don’t you think?

Anyhow, however the history goes we have been making shepherd’s pie in Trinidad and Tobago for ages. The variations like the fig pie tastes just as well and have become a regular on the menu, especially the Sunday menu, in most homes. Personally, I like the fig pie but then “man does not live on fig pie alone” so Shepherd’s pie is welcomed from time to time. Of course, the extra cheese on top is also a plus 🙂

Shepherd’s Pie Recipe

This recipe is really intensive and I would advise that you make it together with someone or as a family to save time; while they’re cooking the minced meat you could work on the mashed potato. If you’re doing it as a family the children could work on the mashed potato while the spouse work on the meat and …..you direct everything. Like that eh! 🙂

Here’s Shepherd’s Pie. Enjoy!

SHEPHERD’S PIE

Ingredients:

5 medium-sized potatoes
water to boil the potatoes
1 onion, chopped
3 cloves garlic
½ cup mushrooms, chopped
½ pound minced meat
2 tablespoons oil
4 tablespoons chive, chopped (divided)
2 tablespoons celery, chopped
2 teaspoons parsley
1 teaspoon thyme
1 teaspoon paprika
1 pimento, finely chopped
¼ cup tomato sauce (or 3 tablespoons tomato paste)
salt and pepper to taste
¼ cup milk
1 cup grated cheese (divided)
1 egg

Direction:

In a deep pot boil the water and add the potatoes. Cook until the potatoes are soft enough to be mashed.

Tip: To test the potato pierce with a knife and make sure it goes through easily.

In a saucepan add the oil and stir fry the onion and garlic. Cook until golden then add the mushrooms.

Cook for about 2 to 3 minutes.

Cook for about 2 to 3 minutes. Return the pot of minced meat to the fire and add the fried onion, garlic and mushrooms.

Add the chive (2 tablespoons), celery, parsley, thyme, etc. Add the tomato sauce or tomato paste and a little water. Allow to simmer.

Add salt and pepper to taste. The minced beef is now ready.

Now on to the potatoes:

Peel the potatoes when done.

Mash them using the back of a fork. Add the egg.

Add the other 2 tablespoons of finely chopped chive. Finally, add milk and ½ cup of grated cheese. Mix well – mix until the potato forms a smooth paste.

Grease a baking dish (8 x 13 x 2 “) and place alternating layers of potato and minced beef. End with meat on the top.

Sprinkle the remainder ½ cup of grated cheese on the top and place in the oven to bake for about 30 minutes at 250 degrees F or until golden brown.

Note: More cheese could be added to the top if desired.

The finished Shepherd’s pie. Delicious!

This was a long post but I really wanted to make sure everything was explicit. I want to send out a special thanks to all members of my Facebook group that responded to my question this morning. Well you all can see I took the advice. Thanks again.

Ah gone!

Print

Shepherd’s Pie

Course Side Dish

Cuisine Fusion, International

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 1 baking dish (8 x 13 x 2″)

Author Felix (Simply Trini Cooking)

Ingredients

• 5 medium-sized potatoes
• Water to boil the potatoes
• 1 onion chopped
• 3 cloves garlic
• 1 /2 cup mushrooms chopped
• 1/2 lb minced meat lean
• 2 tbsp. oil
• 4 tbsp. chive chopped (divided)
• 2 tbsp. celery chopped
• 2 tsp. parsley
• 1 tsp. thyme
• 1 1/2 tsp. paprika
• 1 pimento finely chopped
• 1/4 cup tomato sauce or 3 tbsp tomato paste
• Salt and pepper to taste
• 1/4 cup low fat milk
• 1 cup grated cheddar cheese divided
• 1 egg

Instructions

• In another pot, cook the minced meat over a medium fire until brown. Set aside. In a saucepan add the oil and stir fry the onion and garlic. Cook until golden then add the mushrooms. Cook for about 2 to 3 minutes.
• Return the pot of minced meat to the fire and add the fried onion, garlic and mushrooms. Add the chive (2 tbsp), celery, parsley, thyme, etc. Add the tomato sauce or tomato paste and a little water. Allow to simmer. Add salt and pepper to taste.
• In a deep pot, boil the water and add the potatoes. Cook until soft enough to be mashed. Peel and mash the potatoes. Add the egg. Add the other 2 tablespoons of finely chopped chive. Finally, add milk and 1/2 cup of grated cheese. Mix well – mix until the potato forms a smooth paste.
• Grease a baking dish (8 x 13 x 2 “) and place alternating layers of potato and minced beef. End with meat on the top.
• Sprinkle the remainder 1/2 cup of grated cheese on the top and place in the oven to bake for about 30 minutes at 250 degrees F or until golden brown.

Notes

More cheese could be added to the top if desired.