Shepherd’s pie is a classic English pie featuring cooked ground meat and creamy mashed potatoes. It’s a wonderful, easy dish that disappears quickly, so consider doubling the recipe. If serving on Shabbos, this warms up beautifully on the blech.  See recipe on page 61.

For the Mashed Potatoes
approximately 7 medium potatoes, peeled and cubed
3-4 tablespoons margarine

For the Meat
4 tablespoons canola or olive oil
2 large onions, diced
2 garlic cloves, crushed
1 pound ground beef (or a combination of ground beef and ground chicken)
4 tablespoons tomato paste
¼ cup water
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ tablespoon hot paprika
¼ cup chopped parsley (optional)

  1. Cook potatoes in boiling water for about 1 hour, until soft.
  2. Meanwhile, preheat the oven to 350°F.
  3. Heat oil in a large frying pan. Add onion and garlic, and sauté until golden brown. Add beef and continue frying, breaking up the clumps of meat with a fork or spoon.
  4. When the meat changes color, add tomato paste, water, sugar, salt, pepper, paprika, and parsley, and mix well. Simmer over low heat for 15 minutes, stirring occasionally.
  5. When potatoes are soft, drain water. Add margarine and salt, and mash to a creamy consistency with no lumps.
  6. Pour the meat mixture into a Pyrex or ceramic dish or a 10-inch-round disposable baking pan. Spread mashed potatoes on top. For a decorative touch, the mashed potatoes can be piped with a piping bag fitted with a fluted tip. Bake for 30 minutes.


Yield: 1 large pie or 6 to 8 mini individual pies


For more great recipes, check out this weeks issue of Whisk by Ami