Shepard’s Pie

I’m having a rough time getting back into the swing of blogging after my little trip to Vegas! Immediately after I got back, my friend Tiff came to visit so we could work on some planning for HER WEDDING! I am lucky enough to be her maid of honor and could not be more excited. Excuses aside, here is a nice little comfort food recipe to make up for my lack of posting on a regular basis. You’re welcome in advance for the cheese topping ;)

Shepard’s Pie Recipe:

2 Lbs. russet potatoes – peeled
1 lb. ground beef or lamb
2 carrots – peeled and chopped
1/2 cup peas – if you’re into that sort of thing
1/2 cup frozen corn – optional
1/2 cup green beans – optional
2 Tbsp. all purpose flour
2 Tbsp. butter – separated
1-1/2 cup beef stock
2 Tbsp. Worcestershire sauce
1 tsp. thyme
1 tsp. rosemary
1 Tbsp. garlic
1/4 cup milk
1/2 cup French’s onions
6 oz. shredded cheddar cheese

Preheat your oven to 400-degrees.

Peel and cut your potatoes into 1″ cubes and place them into cold, salted water. I always put ice in my water so I know it stays cold as I start putting the potatoes in, this helps them cook more evenly.

Once your water boils, it should only take about 10 minutes for the potatoes to be cooked through. You’ll know they’re done if a fork easily slides all the way through the potato.

While your potatoes are cooking, brown your meat in a large skillet.

Once your meat has browned, add your veggies, cover your skillet and let the veggies begin to cook. Don’t soften them all the way because they will go in the oven after this. Just warm them all the way through.

To your meat and veggie mixture, add one of the tablespoons of butter and the 2 tablespoons of flour.

Mix until the flour is no longer white and there is some bubbling. Add the beef stock and keep on medium heat, stirring frequently until thickened. Add your Worcestershire sauce and keep on low heat.

Once your potatoes have cooked, drain them. Add the other tablespoon of butter, milk, salt and pepper, and the garlic.

Mash until they are creamy.

Pour the meat mixture into the bottom of a 9×9 square baking dish (use an 11×7 if your dish is very shallow).

Spread the potatoes evenly over the top, trying not to leave any of the beef mixture uncovered along the edges (it will leak!).

Top the entire dish with shredded cheese and French’s onions and bake for 30 minutes.

If it is not browning quite as much as you’d like, place it under your broiler for 1-2 minutes.

*Note that carrots are in the ingredients and NOT in my pie… I accidentally left them in the fridge. Whoops!

The beauty of this, much like this Chicken Pot Pie recipe, is that you really can use whatever vegetables you want. I know traditionally you’d use carrots and peas. But hey, sometimes a girl desperately hates peas and would rather have green beans. So, sue me!