My musings…

Shepherd’s Pie

After our second son was born, a friend came to visit and brought shepherd’s pie for lunch. I don’t remember eating shepherd’s pie as a kid and I definitely hadn’t ever made it, but everyone enjoyed it, so I decided I would make one for dinner. Son 1 devoured it and my husband said I could make it for dinner again tomorrow, so I guess this recipe is a keeper!

Shepherd’s Pie
Serves 6

Topping:
2 lb potatoes
1/4 c milk
2 T butter
1/2 t salt
1/4 t pepper

Filling:
2 T canola oil
1 c chopped onion
3 cloves minced garlic
1 lb ground beef
1 t salt
1/2 t pepper
2 T flour
1 c beef stock
2 T tomato paste
2 T Worcestershire sauce
1 T parsley
1 t thyme
3 c vegetables (use any combination you choose – I used corn, peas and carrots)

Topping:
Peel and cut potatoes in to 1/2″ cubes. Place in medium saucepan, cover with water and bring to a boil over high heat. Once boiling, reduce heat and simmer until potatoes can be easily mashed. Drain. Mash potatoes with milk, butter, salt and pepper.

Filling:
While potatoes are cooking, start the filling. In a large saucepan, heat oil in a large saucepan over medium high heat. Add onions and waite until translucent (3-4 minutes). Add garlic and stir. Add ground beef, salt and pepper. Cook until beef is no longer red (5 minutes). Sprinkle with flour and stir.

Add beef stock, tomato paste, Worcestershire and herbs. Simmer until sauce is thickened. Add vegetables. Turn off heat.

Spread meat and vegetable mixture in the bottom of an 8″ x 8″ pan for a thicker casserole or an 9″ x 13″ pan for a thinner casserole. Top with mashed potatoes, starting with the edges to seal the casserole. Place casserole dish on top of a jelly roll pan (to catch any filling that manages to escape). Bake at 375* for 25 minutes. Let rest at least 15 minutes before serving.

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