This recipe calls for pre-cooked meat. This would be a great way to use some leftovers for sure.
I did not have any leftovers, so I choose to use ground lamb. I cooked it with the vegetables, so everything browned and sautéed at the same time. The vegetables absorbed some of the meat juices, which provided lots of flavor.
This is the first time I have made a shepherd’s pie with diced potatoes in it. I didn’t hate them. They added more body to the sauce.
I enjoyed the pimientos. They added a little bit of sweetness.
The tomato puree was an interesting touch. I used a store bought beef gravy. I know, I should have made it from scratch, but . . .
I did not season my mashed potatoes enough, so the dish needed just a touch of salt.
The pie was very enjoyable. My husband had seconds and said he was very much looking forward to leftovers!
Shepherd’s Pie
1/2 Cup Diced Cooked Potatoes
1/3 Cup Diced Cooked Onions
1/3 Cup Parboiled Sliced Green Peppers
1/3 Cup Parboiled Chopped Celery
3 Tablespoons Diced Pimiento
2 Cups Cooked Meat, Cubed
1 Cup Leftover Gravy or Canned Cream Soup
1/3 Cup Tomato Puree
1 Tablespoon Butter
1 Teaspoon Worcestershire sauce
Salt and Pepper To Taste
Mashed Potatoes
Melted Butter
Preheat oven to 400 degrees. Combine potatoes, onion, pepper, celery, pimiento and meat. Mix soup or gravy with tomato puree, butter and Worcestershire sauce. Heat to just the boiling point. Add meat and vegetable mixture. Pout into a large baking dish. Cover with mashed potatoes. Coat with melted butter. Bake until the potatoes are browned.
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