Go Back

RECIPE OF THE MONTH – Shepherd’s Pie

Print Recipe
Ingredients Method

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

Method
 

  1. PREHEAT OVEN TO 425.
  2. Cook beef in large skillet over medium heat. Drain off excess drippings. Add onion, carrot and garlic. Cook about 10 minutes until soft.
  3. 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.
  4. Transfer beef/vegetable mixture to a lightly greased pie pan or 8X8 baking dish.
  5. 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.
  6. Spread on top of beef/vegetable mixture.
  7. 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.
  8. Spread on top of beef/vegetable mixture.