Shepherd's Pie (Beef)

Shepherd's pie is one of the all time faves especially during holiday seasons.. Various recipes and style all over the world, and nothing special with mine. But I do have preference i.e.: beef, milky, moist yet crusty. So my beef shepherd's pie has a bigger portion of the (buttery) potato than the meat. It's delish and not complicated at all, I even used a left over ground meat in the fridge.

The process will be divided into three: 1. potato prep, 2. meat prep, 3. baking. The tiring part perhaps is in preparing the potato. Well, basically it's similar with a mashed potato (slightly different in seasoning), so we must go through the whole process of peeling - cleaning - boiling - mashing - seasoning. Other than such lengthy process, the meat (and veggies) preparation is very simple and quick - just cook everything (ground meat, veggies and other condiments) in one pan. The meat will also need a little bit of cornstarch and water.

Highlighted issue: use a casserole dish, don't use the non-stick pan. I used a non-stick because I don't have a square casserole or a medium size that fits my pie. I also thought that non-stick might go well with meat, unlike cookies and cake. Voila, it almost looks the same, although better. Still tastes as I desired but I believe, it will be perfect with a non-stick ones. Aside from the result, I think I'm gonna start to get rid of my non-stick cookingware. The brands might have claimed that their products are PFOA free but how do I know, I'm not the expert.

Been reading the french cooking book again recently, and kinda having the urge to cook something french again LOL. We'll see.

For the love of food, happy eating and cooking.