Goat-herder Pie

Why the standard dinner pie/casserole is called a shepherd’s pie… I don’t know. But this is the adaptation of that sort of idea. And it’s good. And they ate it, and better yet, wanted more. That’s always a good sign. Maybe I should call this “peeled and chopped”?

Goat-herd Pie

You will need about 2 cups of mashed potatoes for the topping. You can either cook them now, or use up some leftovers… up to you.


  • 1 lb cooked – some kind of ground meat – turkey, pork, lamb, beef- whatever
  • 3 peeled and chopped carrots
  • 3 peeled and chopped zuchinni
  • 1 peeled and chopped onion
  • 2 peeled and chopped cloves of garlic
  • 1/2 C frozen peas
  • 1/2 C frozen green beans
  • 2 T potato starch
  • 1 C vegetable broth
  • salt, pepper and Italian seasoning – to your taste

Cook meat. Saute onion, carrots, garlic, zuchinni until slightly cooked through. Add potato starch and stir in the broth. It should create a little bit of gravy. Add any seasoning. (I used a pinch of salt and a pinch of white pepper and a sprinkle of italian seasoning- YMMV)

Pour this concoction into an 8 x 8 baking dish and bake at 400 for 10 minutes.

Top with mashed potatoes. Bake for 20 minutes. Then add a 1/4 cup of shredded mozzerella cheese and let that melt on top for a minute. (I used Mozzerella because it’s the same color as the potatos- use cheddar or whatever you want.)

Serve. Repeat.


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