Farmer’s Pie, sometimes called Shepherd’s Pie, is a traditional continental dish. There are so many ways to cook it. Oftentimes topped with mashed potatoes, I have come across a version using mashed sweet potatoes (kamote) instead. Really interesting but I still have to try that one.
I have been cooking Farmer’s Pie for years. We have an old video movie of my then three-year-old daughter, now 11, feasting on it on New Year’s Eve. That was the tomato sauce-based Farmer’s Pie. I’ll reserve that for another time.
The Farmer’s Pie recipe you will find below is much, much simpler to make. But just as delicious.
And, yes, it is my own version. Hence, the name I gave it.
- 400 g. of pork kasim (shoulder)
- 300 g. of chicken thighs (boned)
- 1 big carrot, diced
- 3/4 c. of frozen sweet peas
- 1 c. of cream-style corn (canned, reserve the excess for another recipe)
- 2 white onions, halved and sliced thinly
- 1/4 c. of margarine for sauteeing
- salt and pepper
For the mashed potatoes (Note : You will need about 5 cups of mashed potatoes to assemble the Farmer’s Pie)
- 3/4 kilo of potatoes or 2-1/4 c. of potato flakes
- 1/8 c. of butter
- 3/4 c. of full cream milk
- salt and pepper
- Prepare the mashed potatoes :
- If using fresh potatoes
- Wash the potatoes and scrub well. Place in a large pan and cover with water. Set over high heat and bring to a boil. Cover and simmer for 20-25 minutes or until tender. To test, pierce the thickest part with a sharp knife. If the knife goes all the way through without resistance, the potatoes are done.
- Drain the potatoes. As soon as they can be handled, peel off the skins and mash. Mix in the butter and season with salt and pepper. Pour in the milk slowly, stirring all the time to incorporate the milk into the mixture. Your mashed potato should be a little stiff.
- Cool and set aside.
- If using potato flakes
- Boil about 3 c. of water. Pour the hot water into a glass bowl and melt the butter in it. Add salt and pepper. Pour in the potato flakes. Stir with a fork just until moistened. Let stand for 30 seconds to allow the flakes to rehydrate. Pour in the milk, stirring to incorporate. Adjust seasonings. Cool and set aside.
- (Note : Commercial potato flakes vary in capacity to absorb liquid. Some do not expand well; others need plenty of water.)
- Cook the stew
- Cut the pork into 1-1/2″ x 1-1/2″ cubes. Chop the chicken thighs, with the bones, into about the same size.
- Heat a heavy saucepan or skillet. Melt the margarine and heat until frothy.
- Add the pork pieces and fry over high heat until the edges start to brown.
- Add the chicken pieces and continue cooking until the skins start to brown.
- Add the onions and carrot. Cook for another 30 seconds over high heat.
- Pour in about 3/4 of water. Season with salt and pepper.
- Bring to a boil, cover and simmer for 20 minutes or until almost dry.
- Add the frozen sweet peas and pour in the cream-style corn. Simmer, covered, for another 5 minutes. The cooked stew should be almost dry.
- Transfer the stew to a baking dish about 4 inches high.
- Cover with the prepared mashed potatoes, sealing all edges. Run the tips of a fork on the surface of the mashed potatoes (just to make it look interesting).
- Bake, uncovered, in a hot oven, about 425 degrees Fahrenheit, for 10-12 minutes or until the top is golden.
- Remove from the oven and let stand for 10 minutes before serving.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 15 minute(s)
Number of servings (yield): 6