Tuesday, November 8, 2011

Shepherd's Pie Recipe

I did not grow up eating Shepherd's Pie, in fact I don't think I even knew about the dish until I was married with children. Now it is a fall go-to dish for me especially if I have leftover mashed potatoes. It is a comforting all-in-one dish that my whole family enjoys. Little Chief does not like green peas which is a traditional ingredient for Shepherd's Pie, so I use green beans instead.



Shepherd's Pie
Serves 4
For Meat Mixture:

1 pound lean ground beef
1 T butter
1 onion, chopped
1 cup carrots, chopped
4 cloves garlic, minced
1/4 cup Worcestershire Sauce
1/4 cup beef stock
1 can Green Beans, drained
Salt and Pepper, to taste
For Potatoes:
4 medium potatoes, peeled and cubed
4 T butter
1/4 cup milk
1 T mayo
1 cup cheddar cheese, shredded

Instructions:
In a large skillet, melt 1 T butter over medium heat. Add onions and carrots and saute approx 5 minutes. Add lean ground beef and garlic and cook until browned. Add Worcestershire Sauce, beef stock, green beans and salt and pepper. Reduce heat to low while preparing potaotes.

Boil potatoes until tender, drain. Put 4 T butter in bottom of pot used for boiling potatoes, return potatoes to the pot. Add mayo, milk. Mix with a hand mixer until smooth and creamy.

Layer meat mixture evenly into a baking dish. Spread mashed potoates evenly over meat mixture. Top with shredded cheese. Bake in preheated oven at 400 degrees for approximately 20 minutes.

1 comment:

Tina Dashiell said...

love your blog kim and definitely gonna try out your recipes, I love peas, so for this recipe would you use canned or frozen peas?