(Submitted by Sir Oliver)




    This English dish is generally made with ground lamb. (“Shepherd’s Pie”) This recipe uses ground chicken, but you can also use ground beef, turkey, or lamb.

Shepherd’s Pie is easy to make for a large group.

Makes two trays and serves 10-12


  • 8 medium sized potatoes. (scrubbed clean, but not peeled. keeping the peel will help you retain lots of the nutrition, fiber, and flavor)
  • 2 medium sized onions
  • 400 grams of ground beef  (a little less than 1 pound)
  • a small tin of mushrooms
  • milk
  • butter or margarine
  • salt
  • pepper,
  • bay leaf
  • 1 1/2 cups of chicken or mushroom stock. (orleft over white sauce, cream stew, etc.)
  • paprika


  1. Make the mashed potatoes. Steam or boil the quartered potatoes in a pan of boiling water. (I prefer steaming as it keeps the flavor better. Boiling tends to steal the potato flavor. If you do boil, you can reserve the potato stock for soups, or mix it with the right number of boullion blocks and use in place of the chicken or mushroom stock required for the recipe.)
  2. When the potatoes are soft, (as in a skewer passes through as thoere were practically nothing in its way), drain through a collander. Mash the potatoes in a bowl with two tablespoons of butter, 1/4 a cup of milk,  half a teaspoon of salt, and some freshly milled black pepper. Ignore the peels.
  3. Chop the onions small and stir fry in oil with the ground chicken or beef and a bay leaf. When the meat is nearly cooked, add the mushooms. (You can also add green peas, small carrots, sauteed leeks, etc. I prefer it simple) and cook until the meat is totally done. Flavor with salt and pepper and cook for a few minutes in the chicken stock. Remove the bay leaf. Place the mixture in the bottoms of two baking dishes.
  4. Cover the top of the mixture with the mashed potatoes. Don’t worry if the vegetables get partially combined with the potato mixture. It happens.) Brush the tops with melted margarine and paprika.


  5. Looking grumpy.


  6. Bake in a 180 C oven for 30 minutes. If you’d like to use cheese, add the cheese at 20 minutes and broil until done.  Alternatively you can mix the cheese in with the mashed potatoes while still hot and let combine and melt into the mixture.