Shepherd’s Pie is usually made with lamb, but this thrifty version can be made with a measured amount of any cooked meat, or a mixture of several. I often make it with turkey leftovers the day after Thanksgiving.
1 teaspoon vegetable oil or shortening
½ cup coarsely chopped onion
2 cups homemade or canned meat or poultry broth
¼ cup unsifted all-purpose flour
⅛ teaspoon ground black pepper
3 cups cubed cooked lamb, beef, pork, or poultry
2 cups cooked leftover vegetables or 1 (10-ounce) package frozen mixed vegetables
¼ teaspoon salt, optional
3 cups mashed potatoes
2 tablespoons grated Cheddar cheese
Preheat oven to 400°F. Heat oil in a medium skillet with ovenproof handle. Add onion and sauté just until it begins to brown. Add 1½ cups broth; bring to a boil over high heat.
Meanwhile, combine remaining ½ cup broth, the flour, and pepper. Stir into boiling broth and cook, stirring, until thickened. Stir in meat and vegetables; return to a boil. Taste and add salt, if needed.
Carefully spoon mashed potatoes over meat mixture and sprinkle with cheese. Bake until surface of mashed potatoes begins to brown, about 12 minutes. Serve from skillet.
4 Servings
“Help your dealer by shopping at hours when he is least busy; shopping in person; and asking no favors. Do as much of your week’s shopping at one time as possible.”—69 Ration Recipes for Meat, undated