I have done several variations of shepherd’s pie—1, 2, 3, 4, 5, & 6. The traditional recipe calls for a stew covered in mashed potatoes. For this dish, I decided to try a break from tradition and—instead of mashing the potatoes—covered the stew with my mother’s parsley potatoes.
Karl’s Rustic Shepherd’s Pie
Jan just had two temporary crowns put in and is eating soft food. While she had smoothies and blended Fishyssoise the first days, she wanted something more substantial by the third day. The last time she had a crown put in, I made her Shepherd’s Minced Pie.
Karl’s Minced Cottage Pie
Jan asked for a “healthier” shepherd’s pie for dinner on a weeknight. By “healthier” she meant no lamb or beef and no white potatoes. I decided to use ground turkey as my meat and—since I still wanted a Russet potato topping—I would make a fifty-fifty topping with sweet potatoes.
Karl’s Ying and Yang Cottage Pie
Jan is still eating soft food, but she is getting tired of smoothies. A few weeks ago, I made a Thanksgiving chopped turkey shepherd’s pie for her brother, who is also having difficulty chewing. Today, I thought I would make a lamb version for Jan.
Karl’s Shepherd’s Minced Pie
Note: Today, I am posting a soft food shepherd’s pie and I mention in my discussion that I had made one earlier for Thanksgiving. I realized that I had never posted the recipe.
Karl’s Turkey Rancher’s Pie II
Adapted from Rachael Ray and Cook’s Illustrated Recipes.
I am feeding a crowd today. Jan’s brother and cousin are coming, both with +2, so nine diners in total. The last time I did a shepherd’s pie it made enough for 6 diners. I will have to scale up my recipe and use a large baking pan, rather than my usual casserole.
Karl’s Shepherd’s Pie