My mother made shepherds pie often, huge roasting dishes of it. It is still my most favourite comfort food. My Mother NEVER made mushy peas though. Mushy peas are an English side dish and are traditionally served with a steak pie in a pub. Mum never went to pubs poor girl. I love mushy peas. Anyway half way through making my steak pie I lost the will to make pastry. Then I discovered that Miss T was putting some thought into cooking for her British husband. So I thought who better to help her with a Shepherds Pie than a New Zealander living in the United States of America who once lived in London. So I took a left and now I am making you a Sheep Herders Pie aka Cottage Pie. And you do not need pastry.
But first we need to relook at the Mushy Peas. Even the name is cute. I know that sometimes it is hard to like mushy peas especially if they are too watery and too mushy. These are better. Cook them as a treat for someone. They are a gorgeous colour on your plate. And then (just when you thought it was safe) try mushy pea sandwiches!.
By the time I served dinner (someone was very late getting home last night) the mushy peas were quite cold and are even tastier when chilled. Interesting. 
MINTY! MUSHY PEAS
- bunch of green spring onions finely chopped
- small handful of finely chopped mint
- bag of frozen peas
In pan, slurp in a little olive oil, add onions and mint and cook for a few minutes, add frozen peas and cook, stir every now and then. When the peas are hot and soft, drop in a couple of dollops of butter, pepper and salt and either mash them or pulse them in the food processer until not too mushy. Serve hot or apparently – cold. Try them.
Shepherds Pie
- Diced Steak or minced steak (ground beef)
- Onions
- Beef Stock
- Vegetables
- Potatoes
- Cheese
Brown your meat in hot butter in small batches. Retire to a bowl to rest for a minute. In the same pan saute onions slowly until transparent. Return beef to onions. Toss about. Add beef broth, a slug of worcestershire, and soy sauce and a little balsamic. Cook slowly until the meat is tender. Taste. Adjust. Always taste with a clean metal spoon.
Thicken. Mum used (cornflour) cornstarch. Make a nice medium thick gravy. Salt and pepper to taste.
Turn heat off. Now add your vegetables. Whatever you have. Usually I add frozen peas but not today as we are having mushy peas as a side. Today I have put in egg plant, beans and capsicum and the shaving of a hot pepper and a few leaves and stems of red silverbeet (swiss chard) .. whatever I found in the garden. My mother put in carrots, frozen peas and frozen beans. These will cook in the oven so just gently mix into the hot meat. Add them raw or frozen -it is fine. Be generous with the vegetables.
Ladle into your deep dish, top with tons of roughly mashed spud (potatoes) and then pile a really sharp tasty tasty grated cheese on top of that. Sometimes I add a finely chopped onion to the mashed potatoes.
Into a moderate oven and cook for an hour or so. Now, if you do not know what time you will be serving this dish it will wait in a low oven for ages. As long as it is well covered with potatoes.
This may overflow so take the appropriate precautions.
Have fun.
c
The Kitchen's Garden 
51 responses to “Mama’s Shepherds Pie and Mushy Peas”
Ooh, love mushy peas! Cold, well, there’s a thought! Love the little dish/bowl/cups thingies you served them in too.
Have a happy Saturday.
🙂 Mandy
Hi Mandy, saturday will be a great day, as I am working on a story.. what is happening in your kitchen, c
I briefly served mushy peas in a fish and chip shop in England. Fish fried within an inch of it’s life and then mushy peas slapped on the side… I never did try them.
I haven’t had shepards pie in a long time. Reminds me of my nana.
You know, Hippy, I never had mushy peas with Shark and Taties and you are right it does not sound appealing.. c
True comfort food. I wonder why Americans eat sherperds pie but not mussy peas. They are so good.
They are good karen, Though my poor dear american husband is unconvinced! .. what is happening over your side of the world today? c
My motherinlaw is into british food, I’ll have to try this one for her… even the mushy peas:) This sounds great for a fall dinner!
It will be smidgen, have fun.. c
Haven’t done ‘mushy peas’ by themselves, but I made one with peas and parsnips last winter that was pretty good…If the weather wasn’t back to ‘summer’, we’d be having shepherds’ pie for dinner tonight – I can just taste it from your description! Mmmmmmm
Oh I Iove parsnips, Miss Tomatoes, i will try them together , that sounds really sweet actually.. c
The last time I had shepherd’s pie was in London and I have always had it in restaurants! Your tasty recipe is a great opportunity for doing it at home! This looks absolutely delicious!!
I would love to hear how they make it in restaurants Ambrosia. how do you posh up such a homely dish!.. lovely to see you.. c
Gonna try this recipe, it does sound so comforting and tummy filling for a cooler night.
It is a great recipe for cold nights, thanks harold..
What a great classic recipe! Which reminds me I havent got a post about this one 🙂
Well then RS, let me know when you make yours I would LOVE to see what you do with it!! c
Just calling by my friend…
Androgoth
hope that means you are going to do some cooking!
I agree, this is comfort food 🙂
You are so right Tandy!! c
Yum!!! Cottage pie is a favourite in our house, I add chopped bacon and fresh herbs to my variation. I like your version, especially the cheese on top. And you speak ‘southern hemisphere’!! ‘cornflour, potatoes, mince’, haha!!!
mm.. chopped bacon sounds interesting.. might try that.. thank you.. c
Ooooo mushy bees !