Shepherd’s Pie
Tuesday, April 22nd, 2008 at 7:38 pm by BillMade my too-easy Shepherd’s Pie last week. It’s basically a beef and veggie mixture, topped with mashed potatoes and baked.
Ingredients:
- 1 lb ground beef
- 1 large onion, chopped
- 2 cups of vegetables (carrots, corn, peas — whatever you have available; thaw if frozen)
- 1½ lbs potatoes, quartered (if you don’t want the skins, peel them too)
- 3 tablespoons butter
- 1 can beef broth
- 2 teaspoons Worcestershire sauce
- seasonings (in addition to salt and pepper, I also use cumin, chili powder, oregano, rosemary, and parsley)
Add half a cup of the beef broth to a pot with potatoes. Boil until fork tender, about 20 minutes.
While the potatoes are boiling, prepare the meat mixture. Brown the ground beef, drain and set aside.
Melt the butter in a frying pan, and saute the onions until translucent, about 10 minutes. If you’re adding carrots, put them in with the onions.
Add the beef back into the pan. If you’re adding corn and peas, put them in now. Add Worcestershire sauce and any seasonings to taste. Add half a cup of beef broth to the mixture, and simmer uncovered over low heat for 10 minutes. Add additional beef broth as necessary to keep the mixture moist.
Preheat the oven to 400 degrees.
Mash the potatoes, using a mixer or potato masher. Add additional beef broth and butter to taste. (Sometimes we’ll add milk or garlic or onion powder to the potatoes.)
Place the meat mixture in a baking dish, and top with the potatoes. Rough the surface with a fork to create peaks that will brown nicely during baking. Bake uncovered until brown and bubbly, about 30 minutes. Let rest a few minutes before serving.
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