Recipe by Gigi
"This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables."
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carrots, peeled and chopped
parsnip, peeled and diced
frozen green peas
1 (8 ounce) can
ground black pepper
milk, or as needed
prepared mashed potatoes
grated Parmesan cheese
I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great :) Yummy!
be generous with the amount of mashed potatoes you put on top...i did not use enough
This recipe made a quick, cheap meal that fed four people. To speed things up a bit, I used a frozen peas/carrots mix instead of fresh carrots and parsnips. I also used ground turkey instead of ground lamb. Be sure to use enough milk that the mashed potatoes are slightly runny.
I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the lamb, I took it out and drained it. Lots of fat. :) Then, in the pan I browned the lamb in, I added about 1/2 c white wine and threw in the other vegetable ingredients to cook through. I ended up adding about 1 cup of chicken stock as things progressed. I didn't want things dried up and I wanted a stew like consistency underneath the potato topping. I also went very heavy on the thyme, as the absolute best Shepherd's Pie I have ever tasted was at O'Lourdan's in Westminster and I racked my brain for days before identifying the most distinctive flavor as the lamb combined with thyme. I hate to be second guessing the original cook, but my question is, "Why, after going through all this to make an authentic SP, would one use instant, or prepared mashed potatoes?" I chose to do homemade, as have some others. The results were most astounding. And, if O'Lourdan's is in the least authentic, we got pretty close here. Thanks for a GREAT base recipe.
My husband and I loved this recipe as did my mother and father. I baked the pie in a 13x9 pan. I used hamburger in place of ground lamb. I think it would also be good with deer burger. The "with meat" review is based on the feedback of 3 family members. I also made a small dish without meat for myself, and I review that at the bottom of this post. The pie is very filling, so I gave some of the pie to my mom and kept some of it for my husband and myself. All told, we got four (2 person) meals out of it. It also freezes well. I'm making it again tonight, and my mother requested the recipe. You do taste the rutabagas alot, as I was hoping. It's a bit of a strange taste if you've never had them, but they are very good. (I had a rutabaga sandwich in London, but since I couldn't find a recipe for that, I decided on the Whitechapel pie.) I highly recommend this recipe as it is good for you, filling, rather cheap to make, and freezes well. It takes some time to cut up all the vegetables, but the result is well worth it. VEGETARIANS: the recipe is great with soy "burger" crumbles. I've made it that way several times now, and I love it.
It was really good, I ground pork and beef and rinced the meat and I used garlic instant Potato, cause it has less starch, it turned out rally good'
I actually substituted Ground beef for the lamb and used frozen peas with pearl onions and added a small can of portabella mushrooms as well as twice the tomato sauce. Wow!!! It's wonderful and easy to make. It will become a regular at our house, Thanks!
We loved this sheperds pie. The rutabegas and parsnips really added a great flavor to this pie. I did make garlic mashed potatos to go on top and used ground beef instead of lamb.
* Percent Daily Values are based on a 2,000 calorie diet.
Whitechapel Shepherd's Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 163
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