Shepard’s pie has long been a favorite comfort food of mine. It all started when I first tasted this “pie” at camp in elementary school. Immediately after the first bite, I knew this would be a favorite.
Please pardon the crummy iPhone picture, I forgot to take pictures of the shepard’s pie when I was making it.The photo above really doesn’t do it justice.
The easy version of shepard’s pie is just as good as the from scratch version. I can eat instant mashed potatoes all day. However, sometimes I like to make a meal from the very start.
This specific recipe from Simply Recipesis the perfect combination of easy and homemade. You start with three large russet potatoes cut into quarters and boiled for twenty minutes. When the potatoes are finished boiling, mash them with half a stick of butter and salt. Brown the meat and combine with your veggies of choice (usually corn, peas and carrots). Add worcestershire and beef broth for some extra savory flavor.
Once you’ve combined everything, place the meat/veggie mixture in a 9 X 11 pan and cover the mixture with the mashed potatoes. Then smother the mashed potatoes with as much cheese as you can handle. Bake at 400 degrees for 30 minutes.
Shepard’s pie is a great, easy weeknight meal. It also makes for excellent leftovers. Pair with a simple side salad or veggies and you’ve got a solid meal ahead of you!
Try to resist eating immediately.
- 1 ½ lbs ground beef
- 1 onion chopped
- 1-2 cups of veggies your choice
- 3 large russet potatoes
- 8 tablespoons of butter
- ½ cup beef broth
- 1 teaspoon worcestershire sauce
- Salt pepper
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick in large frying pan.
Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
Add ground beef and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
Mash potatoes in bowl with remainder of butter, season to taste.
Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.
Cook in 400 degree oven until bubbling and brown (about 30 minutes).