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Cooking with Tim Kennedy: Shepherd’s Pie

Cooking with Tim Kennedy: Shepherd’s Pie

Perhaps the best post-workout meal ever. When I’m lifting heavy and training hard, this is one of the recipes that I crave. I would make this at the beginning of the week and enjoy it for days to follow. Cook an egg, throw it on top, and BAM delicious breakfast. Add some A1 Steak Sauce and BOOM! A yummy, yet different dinner. Now that I have a family, it’s a sneaky way to slip those veggies and meat onto the kids’ plates without them noticing.

It was originally called a ‘Cottage Pie’ because of the availability of potatoes to poor, rural workers. Even though I’m a total meat eating red-blooded American, I appreciate my Irish heritage and their amazingly simple approaching to cooking.

Ingredients

  • 1.5 Pounds Ground Sirloin (or Lamb)
  • 1 Chopped Onion
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Flour
  • Black Pepper
  • Thyme
  • ¼ Cup Corn
  • ¼ Cup Peas
  • ¼ Cup Carrots
  • 2.5 lbs Red Skin Potatoes
  • Sour Cream
  • 1 Stick of Butter
  • Garlic Salt
  • 1 Can of Cream of Mushroom Soup (I make my own beef broth red wine and mushroom reduction, but this is WAY easier)
  • 1 Cup Sharp Cheddar Cheese
  • ½ Cup Mozzarella Cheese

Method

  1. Pre-heat oven to 200C/400°F.
  2. Boil big pot of water. Cube potatoes, and toss them in.
  3. Once the potatoes are soft enough to fall apart when you stick a fork in them, drain the water and mash them. Add the butter, sour cream and salt to taste.
  4. Sauté carrots in the olive oil until they get tender.
  5. Add in the onions and sauté for a minute or two, then add the meat.
  6. Season with black pepper, garlic salt and thyme.
  7. Cook until browned then drain fat.
  8. Add the peas and corn.
  9. Sprinkle with flour and stir through.
  10. Add cream of mushroom soup.
  11. Let this reduce slightly down until you have a thick meaty gravy. Season to your taste.
  12. Remove from heat. Grease an oven proof dish (9×13 works for me, as does an oval pan) with butter and add the sauce.
  13. Spoon or pipe the mashed potatoes over top. Sprinkle with cheddar and mozzarella cheese.
  14. Bake for about 20-30 minutes or until the potato is nice and browned on top.

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