Every time I make shepherd’s pie it’s different. That’s the beauty of this dish.
Sometimes I use ground up leftover roast beef and gravy,
sometimes ground lamb.
For our onboard, tiny galley life it’s easier when I use leftovers
as I can make extra mashed potatoes one night
and use them to top the pie the next night – economy of efforts.
Today I decided to go all-out Irish
and make the potato topping a mixture of mashed parsnips,
potatoes and
braised Savoie cabbage,
a sort of Colcannon (my recipe here) but with a Galley Kat twist.
2 cups mashed potatoes + 2 cooked parsnips mashed + 2 cups braised cabbage
(or 1 recipe for Colcannon + 2 cooked parsnips, mashed)
1/2 lb lean ground beef
oil for cooking
1 small onion, chopped
1 can of Guinness (2 splashes for the pan, the rest for the cook)
1 tbsp tomato paste
1/2 cup chopped carrots
1/2 cup green peas
1 cup creamed corn
1 tbsp Worcestershire sauce
1 tbsp fresh thyme leaves or 1 tsp dried
sea salt and pepper
Cook onion in a bit of oil until translucent.
Add meat and cook until nicely browned.
Add seasonings and Guinness to deglaze.
Add the vegetables and continue to simmer
until most of the liquid has been absorbed or thickened a bit.
Place mixture in baking dish or Omnia stove top dish.
Top with potato/cabbage/parsnip mash.
If using a conventional oven bake at 350 ° for 20 minutes until topping is golden.
If using your stove top, place on heated base plate and cook on medium low burner
for 20 minutes or until bubbly.
Galley Kat Notes
A little trick I use for the stove top method,
because you don’t get the same nicely browned result,
I sprinkle a pre-made crumb mixture that gives the illusion of browning.
(my Crumb Topping recipe)

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