Layered Shepherd's Pie Recipe

It's chilly in Montreal today and I'm thinking about nice, warm comfort food. Shepherd's pie (pâté chinois, here in Quebec) is a dish that is easy to make. Generally a crowd pleaser, it can be made ahead and frozen. If you're a busy family it's nothing to toss a pie in the oven to cook through while helping the kids with their homework. Once a month cookers will also appreciate how easy it is to make a several casseroles at once, or to prepare extra ingredients for assembling other dishes at the same time.

Shepherd's pie (also known as cottage pie or cowboy pie) has traditionally been a way to use up left-overs, so don't be afraid to experiment a little with the meat and vegetables. Here in Quebec it's not really shepherd's pie unless it's got creamed corn and a mashed potato crust. Some people like to add an extra layer of red peppers, which I personally never liked as they get too soggy and overcooked. Cottage pie has been made with lamb, and could easily be made with the standard ground beef, pork and veal mixture used for tourtière fillings. Any cooked ground or chopped meat would work, though. If you have any of the ingredients on hand already cooked, feel free to use up your leftovers!

This recipe is an adaptation on one that a friend's mother used to make. The carrots give colour and extra nutrients to the dish, and make it just a little sweet.

Ingredients
1-1/2 to 2 lbs ground beef (I generally use medium, and add no cooking fat)
1 onion chopped (optional)
1 teaspoon Worcestershire sauce, or to taste (I usually add a bit extra)
4-6 carrots, peeled and sliced into rounds
5-6 potatoes, peeled and cut into large pieces, with milk & butter (or margarine) to make mashed potatoes (or substitute a batch of instant mashed potatoes)
salt & pepper, or other seasonings, as desired
2 large cans creamed corn
a few extra pats of butter to dot the top

Method
Place carrots and potatoes in separate saucepans. Add just enough water to cover the vegetables, and put lids in place. Heat on high. It is not necessary to salt the water, but you can if you like.

When the vegetables come to a boil, reduce to a simmer. Depending on the size of pieces you made, it will take about 15-20 minutes for them to cook. I like the carrots a little firm. Since I'm mashing the potatoes, I let them get a little softer.

While vegetables are cooking brown onions in a skillet, however you would normally. I generally just cook them to the point of becoming translucent, but some prefer them to caramalize a bit. Add in the beef. Cook over medium heat, stirring occasionally, until there is no remaining pink. If you are using leftover cooked meat you can skip this whole step, and just put the meat and raw onions directly into the baking dish.

As soon as the meat is browned, place it in the bottom of a 9" x 13" baking pan. I press it down just a bit to be sure it fills the corners and it's all evenly distributed, but I don't like it to be steamrolled or anything! This is when I sprinkle on the Worcestershire sauce. If you prefer you can add during browning instead.

Once the carrots are ready, drain off the cooking water. I try to find uses for the liquid: adding to soups, gravies or spaghetti sauces, or maybe thinning out vegetable juice. you could also try using it in baked goods like spice cakes, to replace some of the water or milk. Layer the carrots on top of the meat and onions.

Spread the corn on top of the carrots.

Drain and mash the potatoes. I always add milk and butter as if I were going to serve them as a side dish, but you may prefer to prepare them a little on the dry side. Spread the mashed potatoes over the whole casserole, being sure to even everything out nicely. If you are using a fairly shallow dish, you may find you are now packing the pie down a fair bit. This is fine.

If you aren't going to serve right away, cover tightly and freeze or refrigerate.

If you plan to use it right away, dot the top with a little butter. Preheat oven to 400ºF ( 200ºC, or gas mark 6.) Place the baking dish in hot oven with a cookie sheet or some foil underneath, to catch any drips. Bake until bubbling, about 40 minutes. Broil for a few minutes if necessary to brown.

For a nice variation, sprinkle 1/3 cup shredded cheese on top of potatoes when there are about 10 minutes left to the cooking time. Other toppings include paprika on the potato before baking, and chopped parsley or chives on the pie just before serving.

Serves six generously.