Comfort Food Season is Here!



This is the time of year when we all love to smell wonderful food cooking or baking in the kitchen. We begin to adapt to the shorter days of daylight, as well as what the weather may bring us. We have harvested much from the garden; preserved, dried or properly stored away the harvested vegetables and fruit from the season that has just ended.

One of my favourite comfort foods  is Shepherd’s Pie. It is easy to make and everyone enjoys it. A tip that I can share and have now begun to try to do each time is that when making mashed potatoes for dinner, make a double batch so that the next day they are already to turn into a Shepherd’s pie. Half the work is completed!

Below is the recipe that I have been using for years. You can switch it up abit to suit your own tastes, try adding other spices such as chilli powder, a touch of hot sauce or cumin. At times I have added grated carrots or other root vegetables to the beef mixture to change it up.  Also,  instead of a potato topping you can also use sweet potatoes.


Shepherd’s Pie


Prep time: 25 mins           Cooking time: 20 mins     Baking time: 30 mins


6 large potatoes               1 large onion      1 large tomato   1 tbsp vegetable oil          1 lb ground beef

1 cup sliced mushrooms                 2 tbsp chopped parsley   2 tbsp tomato paste        2 tsp Worcestershire sauce

10 oz broth – can use chicken or vegetable             1 cup frozen peas             1 cup frozen corn             1 cup milk

2 tbsp butter       salt/pepper         Parmesan cheese to sprinkle on as topping

Preheat Oven: 400F


  1. Boil potatoes for approx 20 mins. Once cooked, mash then add the milk, butter, salt & pepper to create a pot of mashed potatoes. Set aside.
  2. Chop onion – Set aside. Dice tomato – Set aside.
  3. Heat oil in fry pan to then cook the ground beef. When browned, add the onion. After approx 2 mins then add the diced tomato, sliced mushrooms, chopped parsley, tomato paste, Worcestershire sauce and broth. Stir and cook together for about 5 mins.
  4.  Stir in peas and corn. Once heated through remove from heat and pour mixture into a 9×13 inch baking pan.
  5. Top the beef mixture with the mashed potatoes, spreading as evenly as possible.
  6. Bake for approximently 30 to 40 minutes. The top should become golden brown.
  7. Sprinkle Parmesan cheese on top once removed from oven and still hot.


Leftovers are able to be stored in the fridge for up to 2 days or in the freezer for up to 2 months.

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