The Speares

Living the life in Muskoka


Shepherd's Pie



Peel and cube (one inch cubes)

  • 2 1/2 pounds of potatoes (maybe a little more)

Put in pot of cold salted water and get it boiling. Then, in a large frypan, sweat
  • Some Olive Oil
  • 2 cups (a couple of big) onions, minced

Sweat for a few minutes until they look and smell good. Then add:
  • 1 lb Ground Meat
  • Sliced mushrooms if you gottem

And stir it about until the meat breaks apart but is not entirely cooked. Then stir in:
  • 2 tsp dried parsley leaves
  • 1 tsp dried rosemary leaves
  • 1 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

and stir about until the meat is cooked. If you're going to drain it now is the time. Add in:
  • 1 TBSP Worcestershire sauce
  • 2 big or 4 normal garlic cloves minced

and cook a minute or two. Stir in
  • 213 ml tomato sauce
  • 1 cup red wine
  • 1/2 container (two cups) stock

and then get to simmering. You'll want to simmer it until it's less of a soup and more of a gravy consistency. Stir it every once in a while. I personally set up a fan so the steam doesn't condense grossness off the range hood and rain it down upon dinner.

Now check the potatoes, which are probably done - just a little short of fully cooked, not crunchy, but some fight left in them. Drain them and then back on the stove (off) in the dry pot to dry out a bit. When dry stir together in a cup:

  • 1/2 cup skim milk
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

and then stir the seasoned milk into the potatoes and mash lightly. Chunks are good. Use the blade edge of a fork to kind of chop the potatoes up and then the tines to gently mash, being sure to leave some chunks. Now back to the meat mixture.

When it's just shy of gravy get a bit of the liquid into a mug to cool. When cool add

  • 1 TBSP corn starch

whisk it about until smooth and then take the frypan of meat sauce off the heat and let it cool down a touch. When no longer simmering stir the starch mixture into the meat mixture. Back on the heat. Continue simmering slowly (or fast if you constantly stir it and have a fan) until the proper consistency is reached. A sweep of the bottom of the pan with a wooden spoon should remain dry for a sec because the gravy is so thick, but it will eventually ooze back over the bottom of the pan. When the proper gooeyness is achieved take the frying pan off the heat (and turn the burner off) and stir in

  • 2 cups frozen mixed veg

Now we're ready to assemble the pie. Get a 2.6 liter glass pan. Put the hamburger mixture on the bottom and level it out with a fork. Then top with the potato mixture. Using a fork, level out the potatoes making interesting ridge patterns with the fork tines. On top of the potatoes add

  • a very light grind of salt
  • a heavier grind of pepper
  • 1/4 cup parmesan cheese

Go on about your business until it's time to carry on.

Carry on. Preheat oven to 400.


Pie into the oven. Bake for


45 minutes at 350

Should be a bit bubbly and the potatoes should have an appealing brownish tinge.

Soups on!