Schlepperd’s Pie

Actually, the real name is Shepherd’s Pie, but we call it Schlepperd’s Pie, as in “Honey, I’m home from schlepping that herd of sheep back and forth over the same godforsaken mountain for the past 3 months. What’s for dinner?”

I’ve never actually made the Schlepperd’s – That’s Mr TBTAM’s job. He’s made it at least once a month for as long as we’ve been married, having learned how to make it from his Mom, whose husband was not a shepherd but a high school math teacher, which is almost the same thing.

Schlepperd’s Pie

The Brits make it with lamb. This is the American version with beef, sometimes called cottage pie, and is a very basic recipe. Other recipes call for carrots in the pie, but we like to serve our carrots on the side so we can spice them up a bit. (This dish itself is not exactly spicy, so we like to serve it with sides that carry a bit of punch.)

5-6 large Yukon Gold potatoes
4 tbsp butter
1 cup milk, more or less
2 tbsp vegetable oil
1 large or 2 medium onions, diced (not too small)
1 green pepper, diced (not too small)
1 1/2 – 2lbs ground beef
1 cup beef broth
1 tbsp flour
Paprika
Salt and pepper to taste

Peel and cut the potatoes into quarters. (If they are all different size potatoes, cut into pieces of roughly the same size, about 2 inches across.) Place in a large pot and cover with cold water. Add a pinch or two of salt and bring to a boil. Lower the heat to a low boil and cook until potatoes are tender. (About 20 mins.)

While the potatoes are cooking, preheat your oven to 350 degrees Fahrenheit. Then grab a big saute pan and heat up a the vegetable oil. Saute the onions and pepper over medium high heat till soft, about 5 minutes. Add the ground beef and saute till it just loses it color. Add flour and cook with the meat for a minute or so, then add the beef broth and stir in till slightly thickened, about 5 minutes or so. Season generously with salt and pepper and hold while you mash your potatoes.

Drain the potatoes. Add butter and milk and mash however you like. If you’re a purist, you can pass the potatoes through a food mill or potato ricer, heat up the milk and melt the butter before adding. If you’re like us, you’ll grab an electric mixer, toss in the butter whole and add the milk as you whip. (One of these days, I’m gonna get myself a potato ricer and see what all the fuss is about…) Season generously with salt and pepper.

Spread the beef mixture evenly across the bottom of a large ungreased baking dish (We use a La Creuset roaster pan). Spread the mashed potatoes evenly over the beef, careful to keep the layers separate. Sprinkle the top generously with paprika. Bake for 30 minutes, till the meat is bubbling and the potatoes are browned and gorgeous.

If you can, let the pie rest for about 10 minutes before serving.
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We’re not the only ones who love Schlepperd’s Pie.

• Sass and Veracity makes a gorgeous pie with beef, lamb and pork
• A complex and interesting recipe from Tom Aikens at Food and Wine Magazine
• Shepherd’s pie talk at Chowhound
• Lamb and Eggplant Shepherd’s Pie at Chez Us
• The Moosewood Restaurant has a veggie version (of course)
• Spice O’Life makes a healthy version using ground turkey
• The Gluten-Free Goddess makes a spiced up versions that sounds delish
• Food Gawker makes it with sweet potatoes.