From Grandma's Kitchen: Shepherd's Pie
From Grandma's Kitchen
This hub series, From Grandma’s
Kitchen, is dedicated to the memory of my two grandmothers, both of who are
responsible in their own way for my interest in food and cooking.
My maternal grandmother, my nanny, Eliza Jane Atkinson taught me the basics of cooking when I was quite young. My nanny looked after me and later my sister because my mother worked which was unless in the 50s, but she was a career woman.
My father’s mother Hannah Ewing
introduced me to her pantry and having what you need right at hand. In
particular she showed me what was possible with spices and whenever I use
cinnamon and nutmeg, in particular, I think of her and those days in her
From Grandma’s Kitchen will
contain recipes using foods that, for the most part are readily available year
round and many of which the home gardener can grow. These are basic foods such
as potatoes, turnips, cabbage, beets, beans and so on.
Foods that have a deep rich flavour and while some of the recipes have been modified to reduce the amount of fat and sugar, they are still inexpensive to make and give us the food energy we need.
1 lb lean ground beef
I medium onion copped
3 tablespoons olive oil
3 cloves garlic, minced
1 1/4 cup soup stock
1 teaspoon flour
1 cup frozen peas, corn, carrot mix, can use just peas and carrots or just corn
1 tablespoon Worcestershire sauce
2 lb potatoes
1 cup skim milk
1 tablespoon grated dry cheddar
1 tablespoon grated Parmesan.
1- Cut and boil potatoes, you can leave the peels on, but peel them if you wish
2- Add olive oil to frying pan
3- Add onions and garlic
4- Add ground beef and sauté until no longer pink.
5- Add salt and pepper.
6- Add worcesterchire sauce.
7- Add half a cup soup stock and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
8- Mash potatoes in bowl with remainder of butter, season to taste
9- Place beef and onions in baking dish.
10- Add frozen vegetables
11- Spread mashed potatoes on top.
12- Rough up with a fork so that there are peaks that will brown nicely.
13- Get creative and use the fork to make some designs in the potatoes as well.
14- Sprinkle cheese over top
15- Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown
This serves four. This dish is also a great way to use left over potatoes and vegetables.