My Kitchen My World – England

This week for My Kitchen, My World Megan of My Baking Adventures took us to England! Right away I knew what I would be making because just a few days before finding out what country we would be visiting Grumpy had told me he wanted this dish. Little did he know he was fulfilling my need to make a British dish for my blog. he he.

I made a Shepherd’s Pie. I also decided to do a little looking up about it. I found out it is also called Cottage Pie. This dish consists of diced meat and vegetables in a gravy, covered with mashed potatoes and sometimes cheese. I did some web searching and found a recipe with a gravy that I thought sounded pretty flavorful. The recipe is listed below with my (few) alterations in red.

For all of you out there dying to know how Grumpy liked this one – he did like the dish. I mean, it was meat and potatoes for goodness sake!

British Shepherds Pie

1 1/2 pounds ground beef (I used ground venison)
1 cup carrot — diced (I used a little more than 1 cup of frozen carrots and peas)
1/2 cup onion — diced
1 cup corn (didn’t see this til it was too late – and Grumpy DID notice the corn was missing!)
2 cloves garlic — crushed
1 cup beef stock (I used better than boullion – beef flavor)
1/2 teaspoon salt (didn’t use the salt)
1/2 teaspoon pepper (forgot the pepper – man I’m starting to worry about myself forgetting and missing items in the ingredient list!)
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1/2 cup gravy, dry mix, brown
2 pounds potato — mashed
1 cup water

Brown ground beef with onions. In a skillet on medium high heat Add garlic, beef stock, Worcestershire sauce, steak sauce and vegetables. Finish cooking.

Add Salt & Pepper to taste.

Cook potatoes in water with a dash of salt, mash cooked potatoes and set aside. (I mashed my potatoes with half and half – maybe about 1/3 cup and about 1-1/2 Tablespoons butter)

Pour the dry gravy mix into bowl & mix with 1 cup of cold water. Mix gravy mix back into pan containing beef and vegetables, stirring continuously till thickened.

Pour mix into a baking dish and allow to cool. When cool spoon mashed potato over mixture,
Bake in Oven till golden brown approx. 20-25 minutes at 350 degrees.

You can also finish this off by topping with Grated cheddar cheese and sliced tomatoes. (I did top with cheddar cheese but I did not top with tomatoes)

If you are interested in joining MKMW, hop on over to the site and check it out. While your there, check out the other bloggers who participate and see what they made this week!


  1. says

    My son loves “Shepherd’s Pie”, I never really make it with ground beef though. I use ground lamb instead. I am sure yours taste delice!

  2. says

    This is definitely “mommy loves me” food. My hubby would love it too.
    As far as I know it is shepherd’s when you use lamb and cottage with beef, etc. (Cows not being associated with shepherds and all)
    This looks like a great dish, worthy of being part of the regular repertoire.

  3. says

    Hmmm. I have a few meat-and-potato friends who would love this dish. I’m not so into English food… we didn’t have the best of luck with it while in England, but this does look rather comforting and yummy!

  4. says

    Oh my, I love shepherd’s pie. We usually have it twice a month at my mom’s for sunday dinner. The kids go nuts for it. Your version looks incredible!

  5. says

    This is one of my favorite things to make because it packs so many delicious ingredients in one serving :). Yummy!

    We’d like to invite you to participate in our September apple and peach recipe contest. All competitors will be eligible to win one of three prizes :)! Please email me,, if you’re interested.

    Thanks :),
    KI Chief Blogger

  6. says

    Oh great job! I was almost going to make sheperdess pie (which is apparently the vegetarian version of sheperd pie) for MKMW England but I thought I’d enjoy that dish more in the fall.

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