Here in Toronto it's cold. It's the middle of January and it's dark... and cold. Toronto used to be a swamp so it's damp... and dark... and cold! I'm not really selling the place right now, am I? In these times it's easy for my work addled brain to go on auto-pilot, making the same things over and over. I knew it was happening and that I needed a kick into gear; so I turned to my husband ;-) for inspiration (had you there for a second, didn't I?) Of course! I haven't made Shepherd's Pie in so long.

My first Shepherd's Pie was had at a church potluck as a kid. Not terribly memorable save for the fact that it was something that my Mom had never made, so I'd never seen such a thing before. It was your typical: grey gravy laden ground meet topped with a layer of peas, topped with a layer of mashed potatoes and then baked until it's crusty on top (or simply warm as the case may be). Well, that was it for me and Shepherd's Pie thank you very much... until I eyed this hybrid in a cookbook that we were given as a late wedding gift (the Naparima Girls High School Cookbook is a fantastic cookbook and has inspired my cooking both while I was living in Trinidad and since I've been back in Canada - check it out!). Now this 'Shepherd's Pie' looked a lot more appetizing to me and I've since made my own adaptations but at least the ball got rolling. It now remains a family favourite.


Shepherd's Pie

5 potatoes (I chop them into about 2 inch chunks - I keep the skins on for extra nutrition)

water for boiling

3/4 cup shredded old cheddar

2 tbsp butter

splash or two of milk

1 can or about 1 1/2 cups corn (or a mix of corn and peas)

about 1 lb of ground beef

half an onion, chopped

half cup chopped celery, pepper and zucchini

2 cloves garlic, chopped or pressed

beef bouillion or seasoning

2 tbsp Worcestershire Sauce

3 - 4 tbsp Ketchup

1 tbsp (depending on how hot it is you might want less or more ;-) Pepper Sauce

pinch of salt, oregano, marjoram, thyme, rosemary (anything else that you feel might go nicely)

Heat oven to 350 degrees F

In a large pot, boil potatoes until soft (about 5 - 7 minutes, depending on how small you chopped them). Once soft, remove from heat and mash (I use a potato masher) with the butter, milk and a dash of salt. Add 3/4 of the cheese while the potatoes are still warm.

In a oven safe pot (you could use a regular large pot and then later place it in a baking dish), saute the vegetable until soft in a little bit of olive oil. Once softened add in the ground beef and brown with the vegetables. Add the seasonings, bouillion, salt, herbs, Worcestershire, Ketchup, Pepper Sauce. Make sure that the mixture is quite wet (saucy that is ;-) and season to taste. Remove from heat and on top of the meat mixture, place the corn and/or peas. On top of the corn spoon the potatoes and spread evenly, smoothing it out. Sprinkle top with the remaining cheese and bake for about 35 - 40 min. until bubbling and golden on top.