PIE! Savory or Sweet - PIE is the answer!

 

Fruit pies. Savory pies. With or without crust. Any season. Pies are THE most versatile food and the answer to most questions.

What's for lunch? Chicken Pot Pie.

What's for dinner? Shepherd's Pie.

What's for dessert? Apple Pie.

What should I bring to brunch? Tomato Tart.

What can I bring to the party? Sugar Cream Pie.

One of my family's favorites, and a meal everyone here enjoys (leave the dairy out of the potatoes and substitute a splash of chicken broth) is Shepherd's Pie. I make mine in a large rectangular baking dish instead of a traditional pie pan because we need to double the recipe if all of us are gathered.

WEEKNIGHT SHEPHERD’S PIE 

The Shepherd’s Pie recipe in vintage cookbooks may include lamb stew meat. Today, ground lamb, or ground beef, are the more commonly used protein. Locations around the globe may also refer to the use of beef as a Cottage Pie and the use of lamb as Shepherd’s Pie. Although this dish does not use a traditional pie crust, the mashed potato topping acts in a similar way as a pastry crust – the potatoes keep their soft, pillowy inner texture but develop a crisp crust and work by holding the heat in and letting the filling cook to create a craveable comfort dish.  

Filling Ingredients:

• 3 – 4 large potatoes, peeled and cut into similar size chunks 
• 1 stick of butter  
• 1 pound of ground beef 
• 2 cups of vegetables – carrots, celery, corn, peas 
• 1 medium onion, chopped 
• 2 tablespoons of Worcestershire sauce 
• ½ cup of beef broth 
• Salt and pepper to taste 

Directions 

1. Preheat oven to 350°. 
2. Boil the potatoes in salted water until tender. 
3. Drain potatoes then mash them in the pot with half of the stick of butter. Leave the mashed potatoes in the pot until needed. 
4. Brown ground beef in a large skillet until brown. Drain beef and set aside. 
5. Place half of the stick of butter in the same skillet the beef was cooked in (ensure no grease remains in the pan). Add the onion and carrots. 
6. Once the onion is soft, add celery if desired. 
7. Combine beef, cooked vegetables, corn and peas, beef broth, salt and pepper, Worcestershire sauce in a pie dish. 
8. Top mixture with a layer of mashed potatoes. 
9. Use a fork to create stripes in the potatoes.  This step is a non-negotiable for my husband. I was just going to put it in the oven when he came in the kitchen and asked if I was going to make the lines. I had no idea this was important to him.
10. Place the Shepherd’s Pie in the oven on the middle rack and bake for approximately 30 minutes or until potato topping is golden brown. Broil for the last 2 – 3 minutes if desired for crispier potatoes. 

I serve mine with a classic brown gravy. The vegetables sometimes include mushrooms and I have to confess, I usually leave out the peas.

A quick cold snap here in the Northeast makes Shepherd's Pie a real possibility for dinner on a chilly April weeknight.

We have grown from a family of four to having 6 adults gathered at the table, one grandson in a high chair and a granddaughter nearby who is not ready yet to eat solid food. We tend to gather on a weeknight for dinner since work schedules fluctuate to not only include weekends but nights as well. Recently, I was not sure what to make and was considering take-out but made this dish instead. My daughter-in-law said, "Wow, I had no idea this was an I just whipped this up kind of meal." I smiled from the inside.

Being able to gather at all, and enjoy food and conversations, with my immediate family always leaves me feeling Fed Well. For more great pie recipes - click here.