Today I bring you this super easy Patikim to make Shepherd’s Pie, that classic British casserole consisting of minced beef with gravy, savory vegetables topped with creamy mashed potatoes and baked until slightly browned. Originally called Cottage Pie and made with lamb meat, this dish can be customized to be more health-conscious friendly by using ground turkey, or ground chicken or adding more root vegetables to be a complete vegetarian meal.  I use a small amount of brewed coffee in the gravy to balance all the wonderful flavors but you may freely substitute with broth or water if desired.

For that special treat, I am adding a recipe on how to make Yorkshire pudding or its American cousin, popovers.  These individual light and airy bread with contrasting crispy exterior with very soft, custardy interior are so addicting and can be paired with almost any dish.  Together these two items makes a perfect Sunday dinner that will surely impress your friends and family.

Shepherd’s Pie (6-8 servings)

mashed potatoes

  • 3-4 large potatoes
  • ¼ cup milk
  • ¼ cup sour cream
  • 3 oz butter
  • Salt and pepper to taste

Peel and rough chop potatoes to even size, about 2-3 inch pieces.  Boil in salted water until fork tender. Drain the water then add all the rest of ingredients and mash until smooth avoiding agitating or mixing too much to prevent starch from getting gummy.

Shepherd’s Pie

  • 2 lbs ground chuck beef, 80% fat or leaner
  • 1 cup chopped onion
  • 4 cloves of garlic minced
  • 2 carrots peeled and small diced
  • 1 cup fresh, frozen or canned green peas
  • 1 cup fresh or frozen whole corn kernels
  • 1 tablespoon dried thyme
  • 1 tablespoon tomato paste
  • 3 tbsp all-purpose flour
  • 1 tbsp Worcestershire sauce
  • 1 cup beef broth
  • ¼ cup brewed coffee
  • Salt and pepper to taste
  • 1 ½ cup shredded cheese

In a large skillet, cook beef until no longer pink.  Add in and sauté onion and garlic until onion is translucent and garlic is fragrant. Sprinkle flour and cook for another minute to completely cook the starches. Add tomato paste, thyme, broth, coffee and stir to combine.  Add carrots then bring to boil, reduce heat to low, cover, and simmer slowly 10-12 minutes or until sauce is slightly thickened.  Add corn and peas, season with salt and pepper then spread evenly into a baking dish.  Top with mash potato and bake at 400F oven until potatoes and cheese begin to brown.  Let rest for 10-15 minutes before serving.  Serve with popovers


  • 2 eggs
  • 2 cup milk, warm
  • 1 cup all purpose flour
  • 1 tsp salt
  • Enough oil to brush muffin tins

Using a pastry brush, coat muffin pan wells with oil then place inside the oven to preheat while mixing batter.

Whisk together egg, flour, salt and milk until smooth.

Pour batter into muffin wells (¾ full) and bake immediately

Bake for 27-30 minutes or until golden brown.

Remove from oven and serve warm.

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