One of the things I love about the chillier weather rolling in is the hearty, comforting dishes that can be made to warm you up in a bite! Even more so, a lot of the times those types of dishes are meals in and of themselves (e.g. beef stew or chicken pot pie), so you don’t need to fuss with deciding on side dishes and how to squeeze in some vegetables.
This past weekend was definitely the coolest we have had so far this Fall, so I wanted to make one of these hearty, comforting dishes that suited the outside temperature. Shepherd’s pie was just the ticket!
I have made shepherd’s pie a few times over the past couple of years and always wonder why I don’t make it more often. There’s definitely a good amount of prep that goes into assembling the pie, but once it’s baked you’ll soon realize the effort is not a wasted one! I did manage to save a little time by buying a mix of frozen peas and carrots, so I didn’t have to worry about peeling and finely dicing the carrots (the kind of time saver that doesn’t sacrifice the quality of the dish).
I broke out the process of making this shepherd’s pie into 4 steps:
Adding the gravy was a new step for me this time around (I’ve never added it before), but I found it made the dish that much more comforting and warming. I don’t think I’ll go back to making it without the gravy after trying it this way!
I used the traditional ground lamb for this dish because I like the change up in flavor from ground beef; plus, it’s one of Mirza’s favorites! That said, if you’re not into the whole lamb thing, feel free to use ground beef and it will taste just as delicious.
This recipe makes enough for a couple of meals, so it’s great to make on the weekends to have on hand for the rest of the week. We ate what we could for dinner and now we’re enjoying a delicious cold-weather dish that is easy to reheat and each time more deliciuos than the last!