Shepherd’s Pie at the Beach? You Betcha!

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Shepperd's Pie
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Mashed potatoes
  • 3-4 lbs of potatoes peeled
  • Cook to your specifications.
  • Filling
  • 1½ lbs of chuck roast
  • 1 large onion
  • 4 carrots
  • 2 celery stocks
  • ½ of orange bell pepper
  • 2 Roma tomatoes chopped
  • 4 cloves of garlic pressed
  • ¼ stick of butter
  • Olive oil
  • Corn starch
  • Flour for dredging
  1. Cut roast into bit size pieces and set aside
  2. Chop onion, here set aside
  3. Peel and slice carrots into rounds, store set aside
  4. Chop celery, and set aside
  5. Chop bell pepper, set aside
  6. Chop tomato's, set aside
  7. Dredge meat in flour
  8. In large frying pan on low/medium heat melt butter
  9. Add meat for about 1 minute or till outside gets brown then remove and set aside
  10. Salt and pepper as you go along
  11. Saute onions for about 3 minutes
  12. Add carrots and celery
  13. Add a drizzle of olive oil
  14. Put meat back into pan cook for about 5-10 minutes till meat is cooked through
  15. Turn burner to low
  16. Add just enough corn starch to thicken and make a sauce
  17. Salt and pepper to taste
  18. (at this point a nice addition would be a bay leaf)
  19. Add garlic, bell pepper and tomato
  20. Let simmer for 20 minutes
  21. Add more cornstarch if sauce starts to get thin
The measurements are all totally from my usual guessing of what sounds good to me. So please feel free to experiment and change them to suit your culinary needs. Although I do say that I liked using the chunks of meat instead of the usual ground.
Making Pie!

Making Pie!

Pie in a bag!

Pie in a bag!

Cooking Pie!

Cooking Pie!

MMmmmm  Shepherd's Pie and beer!

MMmmmm Shepherd’s Pie and beer!

We just finished our second beach camping trip and are continuing the grand food experiment!  On Friday night Karlo Meria treated us to a mash up of pot stickers/dumplings.   We gobbled them up quickly, but we all agreed they need a little tweaking before the next attempt.  Of course our new staples Spam Musubi and Beach Pizza were must haves.   This time we used beefsteak tomatoes and added some onion on the pizzas, while the Musubi got a little extra rice wine vinegar.

The other dish that was a resounding success was, Shepherd’s Pie!!!  As with most food we bring camping this was made before and frozen.  This is a great trick because you use the frozen food as ice to keep the rest cold.   Then by the time you use it, it’s thawed out.  The recipe I used was literally off the top of my head and a little of what can we add.  The only thing missing was  frozen peas and if Jason has anything to say we wont forget them again.

Our next camping trip will be 4th of July weekend.  I wonder what we will come up with for this one!!!

Beach Camping!!!

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Beach Pizza
Cuisine: Outdoor
Prep time: 
Cook time: 
Total time: 
Serves: 8
Adapted from when we were camping. We used leftovers but you can make it at home with a frying pan or a frying pan on your electric grill. I prefer cast iron.
  • 8 sandwich rolls
  • 1 Hot Salami or hard cured meat of your choice
  • 1 package of Campari tomatoes
  • 8 oz of Irish cheddar cheese
  1. Cut rolls in half lengthwise.
  2. Cut tomatoes in half, ask set aside
  3. Slice cheese, advice set aside
  4. Slice salami and set aside
  5. Put 4 slices of salami in pan or on grill
  6. Cook for a minute or two on each side
  7. Put 4 tomatoes in same pan or on grill skin side up
  8. Cook for about a minute
  9. Turn tomatoes over
  10. Cluster tomatoes and salami together with a couple slices of cheese
  11. Cook for a couple minutes, capsule cheese should just start to melt
  12. Put half of a roll on top and cover for a minute or two till cheese melts
  13. Take spatula and remove from grill or pan and plate bread side down.
  14. Do not smash tomatoes, as the juice is key to keeping sandwich from being dry
  15. Careful this can be a bit messy
  16. So you may have to scoop melted cheese that tries to slip away
  17. Serve immediately.
  18. If you have a big enough pan or grill you can do more then one at at time
  19. Just be careful to keep ingredients in separate clusters for each roll
You can add some fresh cut Basil on top at the end or some hot sauce, Kalamata olives, or thin sliced red onions.



Beach camping has finally arrived.   A little late, but it is here and we are so excited!!!  Here are a few pics from our little adventure.  Hope you like them.  And for those of you who want to know.  Our first night, we had salmon steaks, asparagus and mashed potatoes for dinner.   Our second day, breakfast was scrambled eggs, bacon and new red potatoes boiled in sea water.  Lunch we had Spam musubi, dinner was vegetable chilli that we added hot salami to, with a side of grilled corn and for desert, Jello chocolate pudding cups!!!    Our last day if we have any leftovers we incorporate them into the meals.  Breakfast was the usual eggs and bacon but with mashed potato’s.  For lunch we had grilled cheese with cucumber and cherry tomato sandwiches.  But, since we had left over salami…………  Jason grilled the salami and cherry tomatoes, put some cheese and bread on top for amazing upside down grilled sandwiches!!  Of course he was nice enough to turn them right side up when it was time to eat – just like mini beach pizzas !

With our first camping excursion over we look forward to the next.  So until then we will post more of what summer in NYC is all about.