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This month’s meat pie was from a traditional New Zealand recipe shared with me by Rob Price. I figure NZ, being the sheep capital of the world, would know how to make a shepherd’s pie! 🙂

The recipe in the Edmonds cookbook was:

1 T oil
1 onion
1 lb ground beef
2 T flour
1 T ketchup
1 T chutney or relish
3/4 C beef stock
3 potatoes
1 T butter
1 T finely chopped onion
1/2 C grated cheese
salt & black pepper

The onion and oil are heated in a pan. Then the meat browned in it. After you pour off the excess fat, you put it back on the heat and stir in the flour, ketchup, relish, and beef stock. Let simmer for 5 minutes and set aside. I didn’t have onion, so I used generous quantities of onion salt. And I added garlic powder.

I boiled the potatoes (I used 5 or 6) in water with more onion salt. When they were tender, the recipe said to drain the water and then reheat the potatoes to get rid of even more moisture. Then you add the butter (I added a couple tablespoons), onion (for me more onion salt and some garlic powder), and the cheese. (I used 1/2 cup of cheese–twice the amount called for in the recipe.)

Then you add the meat mixture to a pie plate and top with the potato mixture. Knowing I’d used alot of salt, I didn’t put anymore in at this point.

I sprinkled it all with another 1/2 cup of cheese and baked at 375 F for 20 minutes.

I really liked this recipe. It’s VERY tasty and pretty easy. Much better than the hot lunches i remembered from school. 🙂