Meatball Shepard’s Style

by Anna on January 11, 2011

in Pork

I luuuuuuuv Shepard’s pie, I use to make it all the time but since I started blogging I have been experimenting with some new recipes and trying new dishes so I forgot all about it. So today I thought why not make a twist in my Shepard’s pie… instead of just make the minced meat and sauce I made some meatballs. I bought a piece of pork shoulder and asked the butcher to grind it for me. That way you make sure you have a good product to start. It makes all the difference, trust me. The secret of a great meatball is not to over mix the meat and end up like The Swedish Chef.

Meatball Shepard’s Style

For the Meatballs


  • 2 ponds of pork shoulder minced
  • 1 small red onion chopped
  • 4 garlic cloves minced
  • 8 to 10 cremini mushrooms chopped
  • 1 teaspoon of red chili flakes
  • 3 eggs lightly beaten
  • 4 slices of potato bread minced
  • 2 tablespoons of milk
  • 2 tablespoons of olive oil
  • 2 tablespoons of Brandy or dry Sherry
  • 5 tablespoons of honey melted
  • 1 small bunch of parsley chopped
  • 1 1/3 teaspoon Salt
  • ½ teaspoon of black pepper


Pre heat the oven 450 F. Then start with the aromatics, heat the oil in a skillet over medium-low heat. Cook the onions, garlic, red chili flakes and mushroom until they are golden stirring frequently. Then de-glaze the pan with Brandy and let the alcohol evaporates. Transfer to a bowl and let it cool down. In a food processor put the bread slices and the milk and pulse 7 to 10 times. Now mix together the aromatics, the bread mix, the eggs, and parsley until everything is well incorporated. Line a baking tray with aluminum paper and drizzle with olive oil. Only now mix the minced meat and season with salt and pepper. Mix it well with a fork being careful to not pack the mix. We don’t want cement like meatballs do we? I didn’t actually roll my meatballs…I used a small ice cream scoop to form my balls that way I had them all the same size. Now here is a trick to caramelize and get a yummy crust, arrange the meatballs pretty close together and brush them with the melted honey. Bake them in the oven for 15 to 20 minutes.

Ps: You can test the seasoning frying a little of the mix in 1 teaspoon of canola oil.

For the Mashed Potatoes:


  • 1 1/2 lbs Yukon gold potatoes, peeled and quartered length-wise
  • 1/2-teaspoon salt
  • 4 Tbsp heavy cream
  • 2 Tbsp butter
  • 1 Tbsp milk
  • ½ cup of Parmesan cheese
  • Salt and Pepper


Put potatoes into a saucepan. Add 1/2-teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them. Warm cream and melt butter, together, in a small pan. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed adding milk to achieve the consistency you desire. Add the Parmesan cheese. Salt and pepper to taste.

To finish my pie, I used some of my favorite tomato sauce in the bottom of the pan, then I  put  4 meatballs and covered with the mashed potato. Baked it in the oven 350 F for few minutes to melt the cheese and create a golden crust on top.

{ 25 comments… read them below or add one }

sweetlife January 18, 2011 at 7:51 AM

I have also forgotten about many favs while trying new recipes…the swedish chef rocks, lol thanks for sharing a great recipe..


Magic of Spice January 17, 2011 at 1:53 PM

Seriously funny video 🙂 Your shepard’ss pie is stunning…what a wonderful idea and beautiful way to serve them…

Lori January 17, 2011 at 11:43 AM

I am that way too. I try so hard to come up with creative recipes I never make my favorites anymore. I made meatballs and shepherd’s pie last week, just not together! Ha! This sounds amazing!

MaryMoh January 17, 2011 at 12:45 AM

Mmmm…delicious. I have fallen in love with pie lately. I had cooked fish pie and chicken pie. I have to try with beef soon.

Anna January 15, 2011 at 5:55 PM

Oi Tamy, E claro que o nome em portugues tinha que terminar em inho….:-) Se tem uma coisa que eu morro de saudades e mandioquinha e fazem mais de 10 anos que eu nao vejo uma. Nao entendo qual e a dificuldade de se plantar mandioquinha???? Sera qye tem semente de mandioquinha p/ vender ai no Brazil? Vou procurar no Google. Bom final de semana garota.

Tamy January 15, 2011 at 9:23 AM

Hello honey, adorei a receita! Sabe que no Brasil chamamos de escondidinho e usamos diversos tipos de “recheio” e variamos o purê para mandioquinha, inhame, mandioca e por aí vai… Adorei as panelinhas tbm!!! São lindas… beijos

sensiblecooking January 13, 2011 at 3:36 PM

So True, If you start with good quality product the flavors and the dish will shine. I will give your shepherd’s pie a try with fresh minced pork shoulder, yummy.

Juliana January 13, 2011 at 3:32 PM

Anna, great idea…the meatballs look absolutely delicious…lovely presentation 🙂

joycee January 13, 2011 at 2:38 PM

anna, thanks so much for coming by for a visit. I love the thought of your grandparents meeting on the ship, that’s a real love story! Ancestry used to bore me, now I’m fascinated when I find another piece of the puzzle! My shepards pie is ready to bake, thanks so much for a super recipe…

A Little Yumminess January 13, 2011 at 8:16 AM

you read my mind…i was looking for a meatball recipe for this weekend. and this is it. i love the idea!

sarah January 13, 2011 at 8:08 AM

This looks amazing and warming.

I have a little puppet of the Swedish chef a top my fridge, looking out over all of my cooking!

joycee January 13, 2011 at 7:01 AM

kismet, meant to be…I made meatballs and a big batch of spaghetti sauce yesterday! This looks so good, perfect for our 10 degree day! Too good not to share on Facebook…

5 Star Foodie January 13, 2011 at 7:00 AM

What a terrific idea! I love shepard’s pie and i love meatballs, so this is just perfect! I need to make this for my family!

denise @ quickies on the dinner table January 12, 2011 at 8:51 PM

Hahaha!! The Swedish Chef!! Miss that crazy guy 😀

Love your take on Shepherd’s Pie, which I also have not cooked in a long, long while! All this blogging *sigh* keeping me away from my beloved but boring (to blog readers) food!

Hope you are doing well in 2011 Anna dear!

Sommer@ASpicyPerspective January 12, 2011 at 8:50 PM

Hey Anna! This looks AWESOME! I never make shepherds pie because we get it at this great little Irish joint down the street. But your version has my feeling inspire to try it!

torviewtoronto January 12, 2011 at 5:53 PM

lovely presentation

blackbookkitchendiaries January 12, 2011 at 3:13 PM

this sounds so good and delicicous:) i really love it. thanks for sharing this and have a great day.

Anna January 12, 2011 at 3:01 PM

Great idea Stacy, that would increase the yumminess. 🙂

Isabelle January 12, 2011 at 2:04 PM

Shepherd’s pie and meatballs are both on my list of all-time favourite comfort foods… so I can’t believe I never thought to combine the two into the same dish! I had totally different plans for tonight’s dinner, but after seeing your delicious photos, I think I may have to change my mind. 🙂

Stacy Ann January 12, 2011 at 1:28 PM

This looks so delicious/adorable! I’m gonna try it tonight, but add homemade mozzarella cheese!

Tiffany January 12, 2011 at 11:30 AM

I don’t eat meat, but I can TOTALLY make this with veggie meatballs 😀

Jennifer- Adventuresome Kitchen January 12, 2011 at 7:49 AM

I grew up on the Swedish Chef!! SO Funny! I love your Shepherd’s pie-I’ve never made it, but it is a favorite of my husband’s!- As are meatballs. What a creative combination! I may have to try that on one of these super cold nights we keep having! Cheers!

Belinda @zomppa January 12, 2011 at 4:56 AM

Looooooove meatballs and loooooooove these. Oh, the Swedish Chef. He always make me crack up.

Cherine January 11, 2011 at 11:56 PM

Looks scrumptious!! I wanna try it!! 🙂

Jean January 11, 2011 at 10:06 PM

I know what you mean. Since starting my blog 10 months ago, I’ve ignored a lot of my favorites. Don’t you just want to try something new for the sake of new material on your blog? That’s how I’ve been operating it seems. 🙂

Sheperd’s Pie is new to me but I bet I would like it with those mouthwatering meatballs and creamy mashed potatoes. Comfort food to the max!

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