My dad’s homemade shepherd’s pie is more than just a pie, it’s a staple of our relationship. Growing up my dad couldn’t do a lot due to being sick, but every once in a while we would cook something together. I have always been a picky eater, so it was hard for me to try new things, but my dad always seemed to have a magic power when it came to cooking something I would like. I remember the first time I smelled that shepherd’s pie baking in the oven like it was just yesterday. The sweet-smelling aroma of crispy vegetables and buttery mashed goodness filled the air. I was hooked. I was in the second grade the first time he taught me how to make it and from then on that was our special meal that only he and I made together. Some might say the secret ingredient was the ketchup, but if you ask me I would tell you that the secret ingredient was love.
Not only is shepherd’s pie my favorite food, but it’s the first food my dad taught me how to cook. When I asked him what his relationship was with the meal, this was his response, “I have a very personal relationship with shepherd’s pie because It reminds me of my childhood. Cooking was something my mom and I shared and now I get to pass it on to you” (Timothy Smith). Just like my dad and his mom, he and I share a special relationship with shepherd’s pie. This meal was made on all special occasions from birthday celebrations to holidays. Often we would even make enough for leftovers. Now that my dad no longer lives in Maine, we don’t get to make it as often, but whenever he comes to visit or I go visit him we always make sure to make it together. When I asked him if Shepherd’s pie was also his favorite food this was his response, “I do love Shepard’s pie, but I wouldn’t say that it’s my favorite food. The reason why I taught it to you wasn’t that it was my favorite food, but because the memories of cooking with my mom were always my favorite childhood memories and I thought that it could be time that you and I could spend together” (Timothy Smith). Most people out there bond with their dads through sports, but my dad and I, on the other hand, love to cook together and thanks to all that time spent together we are much closer.
When I asked my dad why he thought that Shepherd’s pie was my favorite meal he responded with this, “Honestly I was surprised that this was your favorite because you are such a picky eater. I think you like it though because the recipe can be altered to anyone’s preferences and you can really pick and choose what you like and make it your own” (Timothy Smith). I agree with him when he says this because when you look at a recipe for shepherd’s pie, although it calls for one thing, you can alter it as much as you want and make it your own. For instance, you can choose the type of meat you like or even the vegetables you would like to add it’s completely up to you, but as he said, I am a picky eater so I like to stick with the basics.
First, we would start by cooking three to four cups of homemade, creamy mashed potatoes then set it aside to cool off. Then, we would take one to one and a half-pounds of 90% lean ground hamburger meat in a frying pan on low to medium heat. Once the meat is fully cooked, remove it from the heat and drain the excess fat. From there, we take one 10.5 oz can of cream of mushroom soup and mix the soup in with the hamburger. Next, we will add ketchup, Worcestershire sauce, and black pepper in with the ground beef and soup mixture. These ingredients are optional and added for extra flavor so we would just add as much as we please. Once this step is done, I will preheat the oven to 400° and while the oven is getting heated up we prepare the casserole dish. First, we start by greasing the dish (sides and all four corners) followed by placing all of the hamburger meat in the dish for the foundation. In a separate bowl, we mix all of the frozen vegetables desired in our pie which preferably for us, is usually, chopped up carrots, corn, and peas. We choose to use frozen vegetables because while they are in the oven they are getting baked and we don’t want them to be too soft. Next, we place the mixed vegetables on top of the meat then spread the cooled off mashed potatoes over the meat mixture and sprinkle pepper on top, but that is completely optional. Then last but not least, you place the shepherd’s pie in the oven for thirty minutes or until the potatoes are golden brown. Once we remove the pie, we have to let it sit for ten minutes to cool down.
This recipe means a lot to me because this was the first recipe that my dad and I got to cook together and it turns out that the importance of this meal was the same for him as it was for me. For as long as I live this meal will always be my direct connection to him and hopefully one day I will get to share this meal with one of my kids like his mom did with him and he did with me.
Ingredients:
1-1 1/2 ground hamburger
1 10.5oz can of cream of mushroom soup
1-2 cups frozen peas, corn or vegetable(s) of your choice
3-4 cups of cooled mashed potatoes(instant or leftovers)
Ketchup, Worcestershire sauce, and black pepper
Instructions:
1. Cook hamburger on low to medium heat until cooked. Remove from heat.
2. Mix mushroom soup into the hamburger.
3. Add ketchup, Worcestershire sauce and black pepper to taste.
4. Add frozen vegetables and mix well.
5. Add to a greased casserole dish big enough to hold meat mixture.
6. Spread cooled mashed potatoes over the meat mixture and sprinkle pepper on top(optional)
Bake 400° for 1/2 hour or until potatoes are golden brown
