January 27, 2012

from my kitchen- shepard's pie

My brother Gerard and I have an on going feud about an extremely important issue...for us Irish people, how we like our potatoes! He likes them whipped, I like them mashed. Whipped are WAY to creamy for my taste, kinda pasty if you ask me. You just can't properly make one of those neat little gravy pools in whipped potatoes, so what's the point I ask?

Mashed potatoes on the other hand are firm, they taste like they are one of the vegetables on the plate not soup! They are in my opinion mountains of white goodness with gravy or even plain of course plain's good I like them plain.

Are you a mashed or a whipped person?  We disagree all the time about lots of things like meatballs, you can read about it HERE so don't worry it's all in good fun, let us know!

I have another reason for going on and on about potatoes . Actually today I have this super fantastic recipe for Shepard's Pie. If you're familiar with Shepard's Pie you know one of the primary ingredients is "mashed" potatoes. And if you're ever wondered what to do with your left over spuds this is a it!

We had this very meal last night for dinner and it is yummy!


o    1 tablespoon olive oil
o    1 teaspoon black pepper
o    1 1/4 lb ground beef
o    1 large onions, finely diced
o    3 -4 large carrots, finely diced
o    1/2 cup frozen peas
o    3 -4 sprigs fresh thyme, finely chopped
o    2 tablespoons flour
o    2 tablespoon butter
o    3/4 cup red wine
o    2 tablespoons tomato paste
o    2 tablespoons Worcestershire sauce
o    1 cup beef stock
o    1 large quantity mashed potatoes ( 4 cups or more, fresh or leftover)
o    1 eggs, beaten


1.    Pre-heat oven to 200C/400°F.
2.    Sauté carrots in the olive oil until starting to get tender.
3.    Add in the onions and sauté for a minute or two then add the meat.
4.    Season with black pepper and thyme.
5.    Cook until browned then drain fat. I poured the mixture in a colander. 
6.    Add the butter to pan, melt then put meat back and peas to the meat mixture.
7.    Sprinkle with flour and stir through.
8.    Add tomato paste, wine and Worcestershire sauce.
9.    Let this reduce slightly then add the beef stock. Allow to reduce down until you have thick meaty gravy. Season to your taste.
10.  Remove from heat. Grease an oven proof dish (9x13 or an oval baker) pour in meat mixture.
11.  Spoon or pipe the mashed potatoes over top  then brush with egg.

12. Bake for about 20 minutes or until the potato is nice and browned on top.


  1. I'm going to make this next week!

    Whipped, sorry.

    I'm Italian, my vote goes to Gerards meatball method.

    1. Gee, You have no idea how you made my brothers day. I am never going to hear the end of this. He'll be the next comment if he can figure out how to do it!

  2. O-o-o-h one of my all time favorite comfort foods! I love to add grated cheese to the top of the taters for variety. (and added comfort) I love mashed potatoes and I love (garlic) whipped potatoes. I think I love them equally. It will depend on what they are being served with that will determine which one I would chose I guess. the wonderful potato-- worlds most versatile food!

  3. I love double baked....bake till fork tender then MASH lol with butter, finely diced onion and milk, put back in reserved skins, top with cheese and heat till cheese is melty. Love potatoes, just about any way ya do them but they MUST be able to hold gravy!!!

  4. I'm not crazy about mashed, so maybe I would like whipped better!

  5. You know what whipped potatoes are pasty. But I whip mine because I'm too lazy of a cook to mash 'em.

  6. I never really thought about that before, but now that I am, I'm thinking mashed are way better. I like some substance there!

  7. Replies
    1. I've tried making it a few different ways, this way is the best so far; enjoy!


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