Shepherd’s Pie

Two versions of the timeless hearty European recipe, “healthy nuvo” and “high impact”.

Serves 8 to 10 (my family eats is over 2 days)

Shephard's Pie

  • 1 to 2 pounds of meat depending on what ratio of  meat vs potato you like (healthy nuvo = chicken or turkey / high impact = half beef + half pork)
  • Meat seasoning (healthy nuvo = 1 teaspoon of Montreal spice mix / high impact = 2 tablespoons of any spicy BBQ sauce)
  • 6 large potatoes (healthy nuvo = 4 red + 2 sweat potatoes / high impact = 6 Russets)
  • 1 can of corn
  • Cheese (health nuvo = half cup skim mozarella / high impact = half cup of spicy Gouda + half cup of old cheddar)
  • Creamy sauce (healthy nuvo = half cup of cream / high impact = 1 can of Campbell Mushroom soup)
  • Butter or milk to complement potatoes potatoes
  • Optional: Small onion cut into small pieces
  • Optional: 2 cloves of garlic
  • Optional: 6 mushroom cut into pieces

Prepare meat
Step 1: Prepare the Meat

  • Put the meat into a deep frying pan or wok. Do not add spices. Do not break it down into pieces.
  • Add 1 glass of water and put heat on medium.
  • As the water boils it will heat up the meat and dissolve the fat.
  • Flip the meat once to ensure all parts of the meat are pre-boiled until it turns brown.
  • Drain the fat and the water. Add meat seasoning, mushrooms, onions, and garlic.
  • Pan fry till on medium till it’s completely cooked.
  • Add creamy sauce, mix, bring to boil, and remove from heat.

Prepare potatoesStep 2: Prepare Potatoes

  • Peal the potatoes
  • Cut into slices
  • Add to boiling water (do not salt)
  • Boil till they break easily
  • Drain and mash (healthy nuvo = add half glass 2% milk and keep mashing to minimum so potatoes and sweet potatoes remain partly in tact to achieve a marble effect with the two colours / heavy impact = add 2 tablespoons of butter)
  • Put away to cool for 5 to 10 minutes

Step 3: Layer and Bake

  • Layer and spread the meat at the base of the large casserole dish
  • Grade and layer a half of your cheese
  • Layer corn (drained of course)
  • Layer, spread, and smooth the potatoes
  • Cover the top with remaining cheese
  • Bake at 350 F degrees for 30 minutes
  • Take out to cool down


Serve in small squares / portions
Store leftovers in the fridge for up to 3 days

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