Shepherd’s Pie has a very interesting history, and I never actually did any research on it how it was born until very recently.

This tasty dish is cooked in many countries and, of course, it is loved here in the USA. What’s not to love, it’s meat and potato pie?

Shepherd’s pie actually is an Irish specialty, most of the time made with lamb or mutton, known as sheep meat.

However, if you can’t find minced or ground lamb you can use ground beef just like I did here.

Well, sometimes this is also called a Cottage pie, but that a very similar dish to this one.

TAP HERE FOR MORE AMAZING DINNER IDEAS

Basically Cottage pie was called because people lived in cottages and after Sunday roast, unused meat was repurposed into a pie using affordable potatoes as a crust.

Ireland and the UK had such a deep contentious connection so both the British and Irish have attachment as well as love for shepherd’s pie and could possibly claim its origins.

Having said that, traditional Irish meal is the lamb-made dish known as shepherd’s pie, whereas the British version is made with beef.

Why? Well, because historically the Irish weren’t big beef eaters, and the British were.

Either way, you call it, shepherd’s pie or cottage, it was at the time the food of poor people, but nowadays it brings pure comfort to so many.

Let me just say that my family passionately loves shepherd’s pie. I don’t make it often enough, but when I do, a whole dish is spotlessly clean.

Also, I know it’s not traditional, but sometimes I even add mashed or refried beans as well. You have no idea how delicious that is. It’s like an explosion of flavor.

Other than that, I don’t add anything out of the ordinary, except maybe cheese. I mean, let’s get it real, everything tastes better with cheese, at least in my eyes! 🙂

Seriously, you guys can use whatever veggies you have or what’s in the season.

I made this before with roasted mashed sweet potatoes, cauliflower mash, and use what I had in my fridge. Extremely versatile!

We really love it in any way possible. Hey if you try this one please tag me on Instagram @sandraseasycooking #sandraseasycooking so I can see your creation. Thank you in advance!

RECIPES YOU MIGHT LIKE:

WHOLE WHEAT IRISH SODA BREAD

COLCANNON WITH KALE AND BACON

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

Yield: Serves 6

Shepherd’s Pie

Print

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 Lb (900g-1kg) potatoes, peeled, quartered and boiled, w/ 1/2 tsp salt
• 2 Tbs. putter + 3/4 Cup of Milk or cream + salt to taste
• 1 Tbs. oil
• 1 pound (450g) ground beef or lamb
• 1/2 onion chopped
• 1 celery rib, diced
• 1/4 cup carrot diced
• 1/4 cup peas
• 1/4 cup of corn
• 1/4 cup green beans
• 1 tablespoon dried parsley or freshly chopped about 1/8 cup
• Salt and ground black pepper to taste, a generous pinch of both
• Additional: 1 cup Shredded Cheese, it is optional

Instructions

1. After potatoes, boiled and they are tender with the masher, mash, and add butter, milk, and salt to taste. Mash until smooth, cover and set aside. If you have leftover mashed potatoes that work as well.
2. In a skillet, add oil, preheat then add onion and celery, and cook for a minute or two, then add ground beef or lamb, stir and let it cook until it is no longer pink or raw.
3. Add other ingredients. I used a mixture of frozen vegetables since I always have those and they are quite good and inexpensive; so add, carrots, peas, corn, etc., season with salt and pepper to taste. Stir and cook on medium-high for about 5 minutes.
4. Preheat oven at 375F (190C) and in the baking dish/deeper, add meat and veggies first, then spread equally mashed potatoes (Add cheese on top, if you want more or less it’s up to you).
5. Bake for 20 minutes (or until the Cheese is bubbly and melted).
6. Serve it with a bowl of mix greens or whatever saad to have on hand.

Notes

You may use other meat or a mix of different meat such as beef and pork, chicken and pork, ground lamb, etc. Adding garlic and/or parsley in the mashed potatoes gives you so much flavor.

For less guilty mashed potatoes you can use Buttermilk or Yogurt instead of butter and minced or powdered garlic to enhance the flavor.

You may use cauliflower mash instead of mashed potatoes if you are doing a low carb diet. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Artisan Broccoli Pizza is my healthier version of pizza, and not only comforting but incredibly delicious too. To be quite honest pizza sauce and I am not on a good term at all.

Anyhow, any other pizza would give me heartburn. I just feel really sick after I eat a slice of pizza.

So, lately, I am trying to ditch the sauce and use only cheese instead as a base. Oh, and yes, my kids love this pizza with broccoli so I am hoping yours will like this fun and delicious idea too.

CLICK HERE FOR MORE PIZZA RECIPES

Today is much warmer than the previous few days, but it is rainy and gloomy January day.

Usually, on a day like this I make a huge pot of homemade slow-cooked stew, but just like last week I decided to make this delicious pizza that my family flipped head over heels for it.

After testing a few times, I am confident to share with you guys. Give it a try for your next dinner pizza night!

CHECK MY AMAZON STORE

Yield: 4-6 SERVINGS

Artisan Broccoli Pizza

Print

Prep Time 10 minutes

BAKE TIME 15 minutes

DOUGH PREP 1 hour

Total Time 1 hour 25 minutes

Ingredients

• 3 cups Bread Flour or all-purpose flour + more if needed for dusting
• 1 1/2 tsp. salt
• 1/2 tsp. sugar
• 2 tsp. instant yeast
• 3 Tbsp olive oil
• 1 1/4 cups water, warm to the touch *more if needed
• Topping for 1 pizza crust:
• 6 slices Muenster Cheese,
• 4 slices Cheddar Cheese
• 1 cup Fresh Broccoli Florets, blanched
• Handful Olives, sliced /any on hand
• 5 mushrooms, sliced
• 1/2 Red Onion, sliced into thin rings
• Mild Cheddar Cheese, shredded
• Garlic and Herb Seasoning, optional

Instructions

1. In a bowl, combine bread flour, sugar, yeast, and salt. Mix with a preferably large wooden spoon.
2. Add at first 1 cup of water and 2 Tbs. of oil, mix with the spoon, then starts kneading with your hand, adding the rest of the water; knead until the dough forms into a ball/If the dough is sticky, add additional flour but if the dough is too dry, add additional water, a tablespoon at a time. Knead well, for about 15 minutes. The dough should be elastic, and just a little bit sticky. 
3. Oil/grease clean large and deep bowl with remaining tablespoon oil and transfer the dough. Knead in that bowl few times, then cover with plastic wrap, and take a clean large kitchen towel and place in the bowl. Place the bowl in the warmer area, such as in the turned off the oven or on top of the stove/away from windows. Let it double in size -it will take about 50-60 minutes. *Also, after it rises, it can be in the fridge for up to 36 hours. The dough is going to be even better. 
4. After it doubles in size, knead and cut the dough into two or three balls, depending how large or thick/thin you would like your pizza crust to be (With this much dough you can make 2 large pizzas, but you could make 3 thin medium size pizzas) 
5. Preheat the oven at 400F, and with extra flour dust the working area, knead one of the dough balls and take a rolling pin and roll the thickness that you desire. Place it on the lightly greased baking sheet, and with hands spread the dough to the end of the baking sheet. Remember that dough will rise a bit more while baking. Take a fork and punch on top of the dough. Bake for 10 minutes in the preheated oven or until it gets light golden color. 
6. Wash cut only the florets of the broccoli. Blanch broccoli florets with a pinch of salt, drain, leaving broccoli in the colander, then wash under cold water to shock broccoli, and stop cooking process. Leave it in the colander so they can dry, but you can take a paper towel and just slightly dry them too. Prepare the rest of the ingredients for the pizza topping. 
7. Take the pizza crust out and place the cheese on top of the crust and add the rest of the ingredients equally all over the pizza crust. Toss cheddar cheese the last all over the pizza, and you can add more or less.
8. Bake for 12 more minutes in preheated oven (400F) or until the cheese is melted and crust develops darker color. 
9. Let it cool down for about 3 minutes before cutting and serving pizza. You can also sprinkle with garlic and herbs, seasoning before cutting. Gives a wonderful flavor. Serve it with salad blend on the side -tossed with lemon juice, olive oil and a few pinches of salt.

Notes

• You may use mozzarella or provolone instead of the Muenster Cheese. I love the taste of Muenster. It is also lower in calorie comparing to Mozzarella and goes wonderfully with this topping combo.

• Unused pizza dough can be placed in a tight Ziploc bag and in the fridge for up to 3 days, just take it out of the fridge 20 minutes before if you are going to make anything. You can make Calzone, flatbread with it too.

• Flour is NO-SODIUM flour! You got to look at the back label and see before you start baking with it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest