a person who tends and rears sheep.
Shepherding is among one of the oldest professions (not to be confused with THE oldest profession) and dates back over 5000 years. Shepherds would devote their lives to: tending their flock, guiding them, protecting them, bringing them to their next pasture of fresh grass. In a nutshell, the job of the shepherd is to bring COMFORT to his flock.
Its not too hard to make a comparison between shepherds and parents. My mom was my shepherd; looking after me, keeping me safe, pointing me in the right direction (well most of the time) and ultimately, ensuring COMFORT in my life.
Maybe that’s why shepherd’s pie is the quintessential COMFORT food for me. Every time I think of it, smell it, taste it, it brings me home to my shepherd (Mom). Every year for my birthday, I didn’t even have to ask for it – and just like the devoted guardian looking after her flock, mom would make for me me my beloved shepherd’s pie.
With the days getting shorter, the air getting colder and the holidays fast approaching, why not snuggle up with some COMFORT food?
- 2 pds lean ground beef
- 8 Large potatoes, peeled and mashed
- 1 lrg Spanish Onion, cubed
- 1 lrg can Cream corn
- 1 lrg can corn niblets
- 1 can peas (optional)
- 1 egg, whites only
- 1/4 cup of 2% milk
- 2 tbsp. butter
- 2 tbsp. sour cream
- .2 tbsp. summer savory
- 2 tbsp. garlic powder
- 2 tbsp. soy sauce
- 1 tbsp. Worcestershire sauce
- 1 beef bouillon cube, mixed with 1/2 cup of hot water.
- salt and pepper to taste
- paprika for garnish
- Don’t let the size of the ingredients list scare you, this dish is pretty simple. Start with making your potatoes. Once peeled, sliced and place in a pot of hot water. Boil until soft when poked with a fork.
- While potatoes are boiling, pull apart lean ground beef and place in a large frying pan on medium heat. Season with ingredients from summer savory to salt and pepper.
- Mix in chopped onion with seasoned beef and cook together until onions are translucent. Remove from heat when cooked.
- When potatoes are soft, strain and mash with sour cream, butter and milk. Add a pinch of salt and whip potatoes to your liking. I like mine really smooth and fluffy. Set aside.
- In a large glass dish, Transfer beef and onions from frying pan to glass dish. Next spread cream corn and corn niblets evenly on top of beef.
- With a large spoon, place potatoes on top of corn evenly, but don’t spread with spoon. It doesn’t work well and you’ll end up having your bottom ingredients toppling over the side. When all potatoes and scooped on top, use a fork to distribute evenly.
- Crack egg, and separate the yolk. With a brush, spread egg white over top of potatoes. This makes for a crisp topping once baked.
- Sprinkle paprika on top for a pop of colour.
- Place in oven and bake for 15 minutes at 375 degrees.
- Broil for 2 minutes if you’re like me and like crisp potato topping.
Cool and serve!