Shepherd’s Pie Recipe with Mashed Red Skin Potatoes

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Shepherd's Pie Recipe with Mashed Red Skin PotatoesAnother great recipe from Dianne Linderman: Learn how to make Shepherd’s Pie in a snap – from scratch!

This dish originated in the United Kingdom, and was originally called “cottage pie” – cottage being a poor dwelling of a rural worker, where the pie was frequently eaten. Shepherd’s pie has been around for over 200 years, ever since the potatoes were introduced as an edible crop – and they probably tasted great with all that juicy meat on top!

The combination of meat, gravy, and mashed potatoes in this recipe make a delicious meal that is sure to warm you up on a cold winter’s eve.

Here is what you will need:

♨ 2-4 lbs boneless Lamb, Chicken or Pot Roast, cut into chunks (you can also use Ground Beef)
♨ 1 large Sweet Onion
♨ 6 Carrots, diced
♨ 3 Celery stalks, diced
♨ 4 Garlic cloves, minced
♨ 2 cups Peas, fresh
♨ 2+ tbsp Olive Oil (plus some butter or coconut oil for flavor)
♨ 6 tbsp Oat Flour
♨ 3 ½ cups of Beef Stock, or Broth
♨ 2/3-cup dry White Wine
♨ 2 tsp fresh Rosemary, minced
♨ Garlic Salt & Pepper to taste

Topping: Mashed Red Skin Potatoes

♨ 4 pounds of Red Skin Potatoes (leave skins on), boiled and chopped
♨ 4 heaping tbsp of Sour Cream
♨ ½ cup real Butter

You can omit the peas if you’ve got picky eaters in your family (like kids!) who don’t like greens… but for those who like the peas, they make a great addition to the dish. Enjoy!

Check out Dianne’s cookbook Everything That Matters in the Kitchen and How to Become an Entrepreneurial Kid that will help you get your kids started on their path to success through entrepreneurship!