Very Easy Shepherd’s Pie

I quote from the Bentley Farm Cookbook:

“So you have some left-over roast lamb in your refrigerator. Lucky you. The most obvious thing to do it with it is to make cold lamb sandwiches with just plain bread and butter and salt and freshly ground pepper–the whole moistened with some of that good, cold gravy–just enough so sandwich isn’t too dry.

“Another thing that has been done since time immemorial is to make a Shepherd’s Pie. This is simply cut-up pieces of lamb mixed into the left-over gravy, placed in a buttered casserole, topped with mashed potatoes and baked……Children love it…….If you fancy it up (as I sometimes do) with slightly cooked peas, onions, celery, green peppers, or whatever, the children carefully pick it all out, I’ve been told……”

Don’t you just love her writing, her style! If you do not own a copy of this cookbook, I highly recommend to you now that you go get a copy asap; there are many available online–and for a very fair price for a wonderful cookbook for the cook or simply the person who likes to read cookbooks!!!

Bruce’s Shepherd’s Pie.

My recipe is inspired by the Bentley Farm Cookbook–and, as it turns out, I had left-over mashed potatoes from the night before.


1 pound ground bison
1 large onion chopped
1-2 cups vegetables each (I used carrots, corn, peas)
4 tablespoons butter
1 cup beef broth (or gravy)
2 tablespoons Worcestershire sauce


1. Saute onions and carrots in butter. Add corn and peas at end of cooking time. Set aside.
2. Cook ground bison. Add vegetables to bison. Add salt and pepper. Add Worcestershire sauce and broth. Cook over low heat for about 10 minutes.
3. Place this mixture into baking dish. Distribute mashed potatoes on top. Cook in 400 degree oven until bubbling and brown, about 30 minutes. Broil for a few more minutes.

Bruce’s serving of Bruce’s Shepherd’s Pie.
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