As an adult, I have come to realize that mom's Shepherd's Pie is not like all the others. I have tried some of the others. They don't even come close. Of course, I have modified it a bit and added my own fancy touches to it. But I credit my mom with the best meat and tater pie on the planet.
First, you gotta start with the meatloaf. I like it two different ways. Depending on my mood I will go with Mexican or Italian.
1-1/2 pounds ground beef (grassfed is best)
1-1/2 cups whole oats
1 tsp taco seasoning
1 tsp salt
1/4 tsp pepper
1 cup salsa
2 eggs (from backyard hens is best)
1-1/2 pounds ground beef
1 1/2 cups whole wheat bread crumbs
1 T Italian Seasoning
1/2 cup diced onion
1 can tomato sauce
Combine all the ingredients and place in a 9X13 pan. Bake at 350 for 25 min until meat is no longer pink.
When meat is cooked, add 1 pound fresh cooked green beans on top. Here is a great recipe that we love to add. Or you could use unseasoned steamed beans.
While meat is cooking, peel and dice 8 medium potatoes. Boil until tender. Drain and mash the potatoes with a bit of butter and splash of cream. Season with salt and pepper. Layer the mashed taters on top of the green beans.
Then top with cheddar cheese for the Mexican casserole and a blend of cheddar, mozzarella and parmesean for the Italian.
Return to the oven and bake at 350 for 20 more minutes until the cheese is melted and the whole dish is warm. Then turn on the broiler and toast the cheese for 3-5 min until golden bubbly.