Sunday, August 12, 2012

Traditional Shepherd's Pie (STLCC-Culinary)

Traditional Shepherd's Pie as cooked at STLCC Culinary Program:


Yield: 6

            15 oz               Lamb stock (or light beef stock)
            1 oz                 Dried wild mushrooms
            1 ½ lb              New red potatoes, cut into medium dice
            4 ea                  Garlic clove, minced
            8 oz                 Sweet butter
            2 oz                 Heavy cream
            1 oz                 Scallion, finely chopped
            1 ½ tblsp         Parsley, chopped
            To taste           Salt and black pepper
            4 oz                 Onion, medium dice
            6 oz                 Button mushrooms, sliced
            1 ½ lb              Ground lamb
            1 oz                 All-purpose flour
            4 oz                 Dry sherry
            1 tsp                Dried thyme
`           15 oz               Corn kernels
  1. Bring the lamb stock to a boil and add the wild mushrooms.  Remove from heat and let rest.
  2. Place the potatoes and garlic in a large saucepan and cover with water.  Bring to a boil.  Cook until the potatoes are tender, remove from the heat, and mash until smooth.
  3. Stir into the mashed potatoes, one third of the butter, heavy cream, green onions, and parsley.  Mix until the ingredients are thoroughly incorporated.  Reserve.
  4. Heat half the remaining butter in a sauté pan over medium-high heat and sauté the onions and button mushrooms for 3-4 minutes until the onions become translucent.
  5. Add the ground lamb and continue to cook until it is browned.
  6. Strain the wild mushrooms from the stock and finely chopped.  Reserve the stock and mushrooms until needed.
  7. Sprinkle the flour over the lamb mixture and stir until incorporated,
  8. Cook while stirring over medium heat for 3 minutes.
  9. Add the sherry and the reserved wild mushrooms and stock.
  10. Continue to cook over medium heat, stirring, until the mixture thickens slightly.
  11. Add the thyme.  Season with salt and pepper.
  12. Melt the remaining butter in another sauté pan over medium heat and add the corn kernels.  Sauté the corn for approximately 5 minutes or until tender.  Season.
  13. Spoon the lamb mixture into a slightly greased baking dish and spread mixture evenly on the bottom of the dish.
  14. Spread the sautéed corn kernels over the lamb.
  15. Spread the potatoes over the corn kernels.  Bake in a preheated 350 degree oven for 45 minutes or until lightly browned on top.

South of the Border Shepherd's Pie (Mexican Shepherd's Pie)

Gather your ingredients

Rough dice on a mix of peppers

Rough dice jarred Jalapenos
Store brand medium salsa worked

Rough dice Red Onion

Shredded Carrots and Black Beans

I used this but you can make your own

Shredded three Roasted Chickens

Shred Cheddar for the top

Jalapeno rings for garnish

Sprinkle Bacon Crumbles on the top

Ready to bake

Baked and ready to eat!!!


So where I work we usually have left over rotisserie chickens and are looking for ways to use them.  That and this week we had some extra mashed potatoes.  I was thinking of what we could do with them and thought why not make a "Mexican Shepherd's Pie" or South of the Border Shepherd's Pie.  Shepherd's Pie is traditionally made with Mutton (lamb), beef, or sometimes pork... it usually topped with mashed potatoes and sometimes has vegetables mixed into the meat mixture.  It is made from Ireland to Australia and worldwide and is thought to be the origination of a way to use left overs???

So this really works well into what we needed where I work.  We have leftovers and serve mainly comfort foods.  I for one do not like leftovers but have a love for comfort foods that are loaded with tons of flavor.  This dish that I am sharing with you, I think you shall find loaded with flavor and you can add as much or as little heat as you wish!  I also prepared this the day before I cooked it and it can be prepared ahead and frozen if so desired.  It will take additional baking time when frozen, times given in this recipe reflect a refrigerated pie... enjoy...

South of the Border Shepherd's Pie 
(Mexican Shepherd's Pie)


2-3 Roasted Chickens (cooled and de-boned, shredded)
2 cups Red Onion (diced)
1 cup Bell Pepper (Small dice, medley - red. yellow, green)
1 cup Carrot (shredded or small dice)
1/2 cup Black Beans (prepared)
1/2 cup Jarred Jalapenos (diced) 1-2 packets of Taco Seasoning (as hot as you want it)
+/- 1/2 cup Salsa (as hot as you want it!)
10 cups of Mashed Potatoes (prepared)  You can use your favorite mashed potato recipe!


2 cups Cheddar Cheese (shredded)
1 cup Bacon Crumbles
1/4 cup Jarred Jalapeno Rings for garnish (whole)


  1. Shred your chicken and remove all bones, would hate to be choked on a small bone!
  2. Dice and prepare your vegetables.
  3. Mix Chicken and Vegetables, mixing in seasonings and salsa.  You want it to be just wet but not to dry.  If it is too wet, it will not set up after baking.
  4. Cover with a smooth layer of Mashed Potatoes about and 1" thick.
  5. Apply toppings in this order - Cheese, Bacon, Jalapeno Rings
  6. Bake in 350 degree F oven for 12-15 Minutes, loosely covered.
  7. Take out of oven and remove cover, return to oven for another 10 minutes, checking after 5 minutes to ensure the cheese has not burned.
  8. Remove from oven when cheese is melted to desired done-ness.
  9. Tent to hold heat and let it rest for 20-30 minutes to set up.
  10. Serve in squares and enjoy!!!