RECIPE OF THE MONTH – Shepherd’s Pie
Hi everyone!
I had so many requests for this recipe that I posted on Instagram and Facebook that I decided to start a RECIPE OF THE MONTH.
I remember those hectic days of soccer practice and football games where your schedule was packed and it seemed like trying to juggle all the meals to keep the crew fed was a sporting event in itself.
This is a recipe that includes ingredients I usually have on hand and if you are in a real pinch..just use a good instant mashed potato on the top. Recently I picked up a bag of Bob’s Red Mill Instant potato flakes and my family couldn’t tell the difference. No judgment here!
I have been wanting to make this recipe for a very long time but always put it off because it seemed like a lot of work and to be truthful. I didn’t know if I would really like it. For some reason, I thought it would be a sloppy stew you tried to eat with a fork.
Boy, was I wrong. I loved it and wondered what took me so long to try this easy to make recipe. In fact, my daughter Amy just reminded me that this recipe was on her “wish list” for quite some time.
I also love being able to make a double recipe and put one in the freezer for later. My thought is always “Cook once, eat twice.” Unless, of course, you happen to love spending extra time in the kitchen cooking and cleaning pots and pans every single day.
So here it is, from my 
kitchen to yours, ENJOY!
RECIPE OF THE MONTH – Shepherd’s Pie
Ingredients
- BEEF/VEGETABLE LAYER:
- 1 lb extra lean ground beef
- 1 chopped onion
- 2 cloves minced garlic
- 3/4 cup chopped carrot
- 1/2 cup peas
- 1/2 cup corn I always have cans of corn in my pantry.
- 2 Tablespoons butter
- 3 Tablespoons flour
- 1 cup beef stock
- salt and pepper to taste
- MASHED POTATO LAYER:
- 2 pounds yukon gold - approx 3 -4 medium size
- 3/4 cup half and half
- 3 Tablespoons butter- room temperature
- 1 cup grated sharp cheddar cheese or whatever you have on hand
- 1 Tablespoons chopped fresh Rosemary
- salt and pepper to taste
Instructions
- PREHEAT OVEN TO 425.
- Cook beef in large skillet over medium heat. Drain off excess drippings. Add onion, carrot and garlic. Cook about 10 minutes until soft.
- Add peas and corn. Cook for 2 minutes or until heated through. Add butter and allow to melt before adding flour. Stir until flour is absorbed into ingredients. Add beef stock then bring to boil over high heat. Cook and stir for 1 - 2 minutes until it creates a light sauce. Season with salt and pepper.
- Transfer beef/vegetable mixture to a lightly greased pie pan or 8X8 baking dish.
- POTATO LAYER - peel and cut potato into chunks. Boil until done. Drain and mash or use mixer. Add 1/2 & 1/2, butter, cheese, rosemary, salt, and pepper.
- Spread on top of beef/vegetable mixture.
- POTATO LAYER - peel and cut potato into chunks. Boil until done. Drain and mash or use mixer. Add 1/2 & 1/2, butter, cheese, rosemary, salt, and pepper.
- Spread on top of beef/vegetable mixture.
