A Cozy Twist on a Classic: My version of Shepherd’s Pie

Hello wonderful mamas!

The other evening, I found myself staring into the fridge, craving something cozy and hearty for dinner—but without a clear plan. I knew I wanted to use minced meat and potatoes, but none of the usual go-to recipes were calling my name. I was in the mood for something familiar yet different. That’s when the idea struck: why not create my own version of shepherd’s pie using what I already had on hand?

What started as a spontaneous kitchen experiment turned into a delicious surprise that the whole family loved—even my picky eaters! It was so good, I knew I had to share it here with you and also write it down for myself, because this one’s definitely going into our regular dinner rotation:

Ingredients

• 500 g minced beef

• 1 kg potatoes

• 2 egg yolks

• 250 ml cooking cream

• 5 slices of bacon

• 1 red onion

• 1 leek

• 1 carrot

• 2 celery sticks

• 3 cloves garlic

• Fresh coriander or parsley (to taste)

• 1 can of corn

• 1 tbsp tomato paste

• 140 g butter

• 20 g all-purpose flour

• Approx. 500 ml chicken broth

• Olive oil (as needed)

• Salt & pepper (to taste)

• Cumin (to taste)

Step 1: Prepare the Mashed Potatoes

1. Peel and cut the potatoes into small cubes.

2. Boil them in salted water for about 15 minutes, or until soft.

3. Drain the potatoes and return them to the pot.

4. Add 120 g of butter, salt, and pepper. Mash until smooth and creamy.

5. Stir in the cooking cream and egg yolks, mixing well until fully incorporated.

6. Set the mashed potato mixture aside.

Step 2: Preheat the Oven

• Preheat the oven to 325°F (air/fan setting)

Step 3: Cook the Meat

1. Heat 1 tablespoon of olive oil in a hot pan.

2. Add the minced beef and sauté until it changes color and becomes caramelized.

3. Add cumin and the bacon (cut into small pieces) and continue to sauté for a few more minutes until everything is well combined and cooked through.

4. Transfer the mixture to a bowl and set aside.

Step 4: Cook the Vegetables and Combine

1. Using the same pan (to retain the flavor from the meat and bacon), heat 2 tablespoons of olive oil.

2. Finely chop the onion and add it to the pan with 1 teaspoon of sugar. Sauté until the onion becomes translucent and caramelized.

3. Add the leek, carrot, garlic, and celery (all finely chopped), and sauté for a few minutes until softened.

4. Stir in the tomato paste, salt, and pepper, and cook for another 2 minutes.

5. Add the remaining 20 g of butter and the flour, stirring well to combine.

6. Return the meat and bacon mixture to the pan, then pour in the chicken broth.

7. Let the mixture simmer for about 10 minutes, or until the sauce thickens and comes together.

8. Add the corn and stir to combine.

Step 5: Assemble and Bake the Pie

1. Spread the meat and vegetable mixture evenly in a Pyrex or oven-safe baking dish.

2. Spoon the mashed potatoes over the meat, spreading them gently to cover the entire surface.

3. Bake in the preheated oven at 325°F (fan/air setting) for about 20 minutes, or until the top is lightly golden.

4. Let the pie cool slightly before serving.

That’s it — Enjoy!

I know it takes a bit of preparation, but the result is absolutely worth it!

Bonus tip: You can use the leftovers to fill your kids’ lunchbox the next day — it’s just as delicious reheated.

Let me know if you try it — I’d love to hear how it turns out!

Love, Katerina