Sheppard’s Pie (which I generally make with venison or ground beef and am reminded that others call this Hunter’s Pie) is my ultimate comfort food. It instantly transports me to a happy place with warm memories from childhood.
I play with my recipe a lot (as evidenced by some of the posts I’ll include in a mini-roundup below) but I’m particularity thrilled about my newest enhancement – the ultimate topping!
I mix the topping while the pie bakes and add it before a final bake to melt the cheese and brown the crust.
My basic recipe for Sheppard’s Pie topping includes:
- 1 part grated cheese
- 1 part panko or breadcrumbs
- Salt to taste (depending on your cheese, this may not be needed)
- Pepper to taste
- Dried oregano to taste (I use 0.5-1 teaspoons but I love it!)
- 5 or 6 big glugs of olive oil
Mix the topping and let it rest close to the oven. The cheese will sweat slightly and the flavors will begin to meld!
Pour the topping over your pie, place in the oven with the broiler set at 450 degrees. Cook until golden brown. It’s cheesy, crisp, crunchy and savory!
Two other tips for Sheppard’s Pie:
- Don’t use ground meat!
- My Secret to the Best Sheppard’s Pie (I actually do this on top of the potatoes and bake it until it turns slightly brown and then add the topping above to make a double crust!)
My recipe generally changes from time-to-time but my basic Hunter’s Pie/ Sheppard’s Pie recipe is here.