Friday, April 4, 2014

Shepherd's Pie

This recipe is turning into a family favorite at our home. In a pinch you can simplify it and use instant potatoes and canned beef - I have used both and it turns out great!

Shepherd's Pie
  • Mashed potatoes (I use about 10 medium potatoes peeled and cubed. Once soft, I mash them with milk, 2 Tbsp of sour cream, salt and pepper....or use instant)
  • 1 1/2 pounds ground beef, shredded beef, or canned beef
  • 1 cup frozen mixed vegetables (or just pees and carrots) - cooked
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup beef broth
  • 2 tsp Worcestershire sauce
  • 1 tsp paprika
  • shredded cheddar
 Make mashed potatoes. While the potatoes are boiling, brown ground beef. In a separate pan, make a gravy by melting the butter on medium heat, whisk in flour to make a paste and slowly whisk in beef broth and Worcestershire. Stir until smooth. Add veggies and beef to the gravy and stir. In a 9x13 pan, put meat and veggie mixture on bottom. Spoon potatoes over meat evenly. Sprinkle potatoes with paprika and cheese on the very top. Bake at 350 of 20 minutes then broil for about 3-5 minutes until cheese is nice and crispy.



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