The Speares

Living the life in Muskoka


Shepherd's Pie


For two. You can also make the full recipe.



Put in pot of cold salted water on a cold stove:

  • 1 1/2 pounds of potatoes, peeled and cubed (one inch)
  • 3 or 4 garlic gloves peeled

Then, in a large frypan, sweat

  • Some Olive Oil
  • 1 cup (one big or two little) onions, minced. More is always better.

Sweat for a few minutes until they look and smell good. Then add:
  • 1/2 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:
  • 1 tsp dried parsley leaves
  • 1/2 tsp dried rosemary leaves
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • a smidge of red pepper flakes

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

and cook a minute or two. Stir in
  • 1/4 cup tomato sauce
  • 1/2 cup red wine
  • 1/4 container (one cup) stock

and then get it 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. Simmer it slowly enough that grossness doesn't condense off the range hood and rain down upon dinner.

Time to start the potatoes boiling. They'll take 12 minutes or so once they start boiling. Either the potatoes or the meat mixture will be done first; let's say the potatoes win this time.

The potatoes are done when just a little short of fully cooked, not crunchy, but some fight left in them. They've likely just started to float. 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:
  • 1/4 cup skim milk
  • 1/4 tsp salt

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. If you over-mash potatoes they turn into wallpaper paste. So don't. 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

  • 1/2 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. Stir well; it will begin to clump as soon as it gets heat. 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 around 30 seconds 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
  • 1 cup frozen mixed veg

Now we're ready to assemble the pie. Get a 1.5 litre 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
  • a shake or two of parmesan cheese, maybe grated cheddar

Put the pie in the fridge and go on about your business until it's time to carry on.


Carry on. Preheat oven to 400.


If you're using crappy glassware make sure the oven is fully preheated. Then pie into the oven. Bake for


40 minutes at 400

Should be a bit bubbly and the potatoes should have an appealing brownish tinge. Let it sit out for a few minutes prior to eating.

Soups on!