How To Make Granny's Killer Shepherds' Pie

My granny made absolutely killer Shepherd’s Pie. She would grind up the remains of the Sunday roast lamb or pork shoulder, add whatever ground meat she had on hand (usually veal, or sometimes, beef), and throw in anything else that took her fancy and seemed likely to fit in. Granny was very French in her cooking, so you knew there would always be onions, garlic and usually mushrooms. Then, she smothered it all in a creamy, mashed potato crust, baked to a delicious golden-brown and, “Voila!”

To transform her classic into another very French, Christmas Eve treat, simply add the mashed potato to the filling, adjust the seasoning slightly, and top it with a delectable flaky pastry, and you will have a tourtiere fit for a king, or queen if you prefer.

This particular version of tourtiere is presented as an appetizer instead of the usual main course. You can use a fine, short, thinly rolled out crust, puff pastry, or layers of phylo pastry made even more delectable by buttering each layer.

I have included both her original Shepherd's Pie recipe, and a variation that was traditionally served on Christmas Eve, usually after the midnight carol service. I have many warm, childhood memories of frosty windows, steaming with the heat from the busy kitchen, and savory smells making young tummies growl in anticipation of treats just waiting to be devoured.

For the filling you will need:

• 1 lb lean ground beef (You can substitute 1/2 lb left-over roast, ground fine, and and 1/2 lb fresh ground meat - lamb and veal, pork and lamb, or pork and beef are very nice combinations)
• 1 onion, chopped
• 1/2 lb fresh mushrooms, washed and sliced - your choice, but portabello is a favorite of mine for this recipe
• 2 stalks celery, cleaned and chopped
• 1 clove garlic, minced
• 1 tsp savory, dried or fresh
• 1/2 tsp thyme
• 1/3 - 1/2 cup chicken broth or meat stock
• salt and pepper to taste

Vegetable Layer:

• baby carrots, roll-cut in 1/2 inch pieces and steamed to crunchy-tender
  
• frozen or canned, drained kernel corn - about 2 - 3 cups vegetables, combined
  

Topping:

• cooked potatoes, mashed and whipped 'til flufy with heavy cream and butter - about 4 - 6 cups, depending on the size of your baking dish
  
• 1/2 cup grated white cheddar, we prefer aged or old
  
• 1/4 cup fresh parsley, chopped

In a heavy skillet, saute garlic and onions in good quality oil (cold pressed virgin olive, safflower, canola) 'til almost transparent. Remove from skillet and set aside.

Raise heat and quickly saute mushrooms 'til just done. Set aside with onions.

Lower heat and add ground beef (or fresh ground meat of your choice). Cook, stirring to break up meat, until no pink remains.

Pour off any excess oil or fat and return to heat. Add cooked ground meat and stir until heated through. Add mushrooms and onions and stir to combine. Add seasonings. Salt and pepper to taste, and adjust seasonings as required.

Pour in chicken broth or stock, and stir 'til combined. Remove mixture to .an oven-proof baking dish or casserole.

Top with vegetable layer, enough to completey cover the meat mixture. Gently mound on the mashed potatoes, smoothing the top slightly. Sprinkle with grated cheese and parsley. Place in 400 F oven to brown crust.

When cheese is melted and bubbly, and the crust is golden brown, remove from oven and serve immediately with tossed green salad and a fresh crusty loaf.

Filling:

• large white potato, peeled and quartered
• 1 lb lean ground pork (You can substitute 1/2 lb left-over roast, ground fine, and and 1/2 fresh ground meat - lamb and veal, pork and lamb, or pork and beef are very nice combinations)
• 1 onion, finely chopped
• 1 stalk celery, cleaned and cut in 3 pieces, leaves on
• 1 clove garlic, minced
• 1 tsp savory, dried or fresh
• 1/2 tsp thyme
• 1/4 tsp Allspice
• 1/4 tsp ground cloves
• 1/4 cup fresh parsley, chopped
• salt and pepper to taste
• 2 pkg frozen puff pastry, thawed
• 1 egg, beaten

In saucepan, bring lightly salted water to boil. Add potato quarters and cook til tender, about 15 to 20 minutes. Remove with slotted spoon when done, mash and set aside.

Discard all but 1/2 cup potato water. Add ground meat, onion, celery, garlic, savory, thyme, allspice, and cloves. Break ground meat with a spoon. Simmer and cook uncovered until meat is no longer pink and liquid is reduced by half.

Remove celery pieces and discard. Stir in mashed potato, and parsley. Add salt and pepper to taste. Adjust seasoning to taste, and let cool in refrigerator.

Divide puff pastry into quarters. Roll out each quarter into a 12 x 9 inch rectangle and cut into twelve equal pieces.

Brush each piece with beaten egg and place a heaping teaspoon of meat mixture in the center of each.

Fold pastry over filling to enclose filling and make a triangle. Dip tines of a fork in flour and lightly crimp the edges of the pastry triangle together to seal them.

Continue with the remainder of the dough and reserve any left-over beaten egg in the refrigerator.

Turnovers may now be covered and refrigerated overnight, or sealed in freezer bags and frozen for up to two months. Thaw in refrigerator before baking.

Arrange turnovers on baking sheet, brush with reserved beaten egg. Bake in center of oven at 400 F. until golden brown, about 20 minutes. Serve hot with cranberry/walnut conserve, or your favorite red or green tomato chutney.

These delicous morsels are sure to become a family favorite.