Here at Southern Fellow, we are all about family. So are Allen and Chris, the father and son country music duo who Folks Like Them. They inspired me to share my recipe for Country Shepherd’s Pie. This recipe I have always cooked from memory, but I finally took the time right down each ingredient and step. It may not sound like a big deal, but with simple recipes, everything matters.
As a rancher, I decided to use beef instead of lamb. I also used buttermilk in the potatoes to give them a little acidity and richness. There are even more small details throughout this Country Shepard’ Pie recipe to make it one of the best you will ever try. I really hope you and your family gather around this dish one day!
After you pull this Country Shepherd’s Pie out of the oven to cool, check out our full interview with country music duo Folks Like Them by clicking here.
Country Shepherd's Pie
- 2 Medium Saucepans
- cast iron pan
- 1 1/2 red potatoes
- 1/4 cup buttermilk
- 3 ounces butter
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons bacon grease
- 1 cup chopped onion
- 1 cup carrots peeled and diced small
- 1/2 cup celery peeled and diced small
- 2 cloves garlic minced
- 1 1/2 ground chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon freshly chopped thyme leaves
- 2 ears corn kernels removed
- 1/2 cup Le Sueur Young Peas drained
- 1 cup shredded sharp cheddar cheese
- Cut the potatoes into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover, and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer, and cook until tender, approximately 10 to 15 minutes. In another small saucepan add the buttermilk and butter. Heat until warm. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the buttermilk, butter, salt, and pepper and continue to mash until smooth. Preheat the oven to 375 degrees.
- While the potatoes are cooking, prepare the filling. Place the bacon grease into a 12-inch cast-iron skillet and set over medium-high heat. Once the oil shimmers, add the onion, carrots, celery, and bay leaves. Saute just until the edges of the onion start to take color. Add the garlic and stir to combine.
- Add the beef, salt, and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, corn, beef stock, Worcestershire, and thyme then stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Remove the bay leaves. Add the peas to the beef mixture and spread evenly into a 12 inch cast iron pan. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Top with the cheese. Place on a parchment-lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the cheese begins to brown. Remove to a cooling rack for at least 15 minutes before serving.