Mummy Boome's Traditional Shepherds Pie

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I made this Shepherd's Pie and it was fantastic, I loved the cheesy mashed potatoe topping which put a tasty twist on the traditional topping. Although the recipe didn't specify to drain the ground beef, being a novice cook I felt that I had to once I had gotten that far. I think that the pie would have been way too watery without draining the beef. Maybe that's just expected from a more experienced cook...

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This recipe is great and very easy to follow. I've made this several times, and the last time i decided to use chicken broth vs. beef and ketchup in lieu of tomato paste and it turned out even better than the originial ingredients that it called for. Add more broth for extra gravy!

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Is through his stomach. This was super quick, super easy, and my boyfriend loved it!

Here are a few things I did differently. I used 1 lb. ground beef and 1 lb. lamb. The balance of flavors was good, and it's cheeper than just using lamb. I also used frozen mashed potatoes which really helped to cut down the prep time.

Thanks Danny Boome, this is definitely a recipe I'll use again!

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Thanks for sharing this terrific recipe! Flavorful, filling, mighty fine!

In preparing same for dinner this evening my wife made a couple of changes worth mentioning --

? Along with Worcestershire Sauce, add 2 T French Onion Soup Mix

? Substitute Ground Round for Ground Beef

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Please take no offense to this but, I am first generation Irish. My mother never used ground anything for her totally traditional dish. She was born there, came here at the age of 16. We still have a real lot of family there. This is almost correct because of the lamb, but it was not ground. My Mom used stew beef cooked for a real long time. She then made a gravy. Put the meat and gravy together in a pan w/ veggies usually what she had on hand. Most of the time it was peas, carrots, corn, broccoli. If she felt like putting other veggies that was okay too. She covered with potatoes, leaving a hole in the middle, and baked til bubbly. The pan was always round.

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I made this for the first time tonight. Like many other reviewers, as I tasted it, I thought it was turning out a little bland. So I added red wine, more worcsteshire sauce, garlic powder, etc. All in all, I probably used 1.5 cups beef stock and 1.5 cups red wine, and let the mixture simmer a total of about 30 minutes to concentrate the flavor.

One personal preference: I thought the tomato paste plus the carrots and peas was turning it a little sweet. I didn't want to add more tomato so that it wouldn't become too much like spaghetti sauce. Next time, I think I might use onions, garlic, mushrooms and peas as my veggie mix, and leave out the carrots, tomato and celery. That is the beauty of this recipe - it gives you the right proportions and you can adjust it any way you want.

The mashed potatoes were a little dry using the quantity of cream so I added more to taste (and was using half and half instead. My store didn't have white cheddar, so I bought yellow, and mixed about a cup into the potatoes, and sprinkled more on top before baking.

I know it sounds like I'm criticizing but it really is a nice recipe - easy and adaptable. My total prep time was closer to an hour - all the dicing and chopping took about 20 minutes then added time to brown the meat and simmer it all with the flavors.

One final note - I had ground chuck on hand, which is about 80% lean. Therefore, I browned it separately from the veggies since it puts out so much water. After it cooked all the way through I drained it then stirred in the caramalized veggies. If you have really lean meat, you shouldn't have to do this extra step.

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This recipe was excellent. I have tried other shepherd's pie recipes in the past, but this had the most flavor of any of the meats that I have tried.

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I'm just venturing out into the world of cooking. this was very easy to make. i tend to always stick to the recipe the first time i make something new. next time i think i will try to add thyme or rosemary. but it seems like an easy recipe to adjust.

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This is a great receipe. I leave out the tomato paste and I use instant mashed potatos and sometimes I add corn. Everyone loves it and it is pefect for a cold night. I agree woth others that one of the great things about it is that you can change it and not ruin it. My nephew is a picky eater and he begs me to make this.

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I have a very picky brother-in-law who was very upset to find out I was making Shepard's Pie for our get-together. However, after eating it, he surprisingly requests that I make it more often!! Although it's quite easy to make, it is marginally time intensive...I would say it takes the average at-home cook about an hour+ from start to finish. I do chop everything myself so when I get my new food processor I'll let you know if that decreases the time. Worth all the effort though! Seriously, this is my go-to recipe!!! I don't follow it exactly...I tend to add a bit more tomato paste than it calls for and I use russet potatoes as opposed to yukon gold because I think it lends a better cohesive flavor to the dish. I also generally average one and half to two potatoes (depending on size per person that will be eating as opposed to the recommended amount and I do one and a half to two times the recommended carrots (depending on size. That's what's so great about this recipe - it definitely lends itself for adding or amending as you wish. You really can't go wrong though - I've made this for multiple occasions now and every time get requests for the recipe and rave reviews! This is a must make!!!