Yum! Shepherd’s Pie
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Today I am going to show you how I make Shepherd’s Pie.
As a foreword, I will say that you will notice in a lot of my recipes I use what I have on hand – ingredient substitution is something I believe in, as I hate going to the grocery store for only one item. This recipe is a perfect example of that.
- 4 medium sized potatoes (about a pound and a half)
- 3 tablespoons butter
- 1 cup milk
- olive oil
- 1 chopped onion
- 1 can carrots (or 2 peeled, diced fresh carrots)
- garlic powder (or 2 cloves fresh minced garlic)
- 1 lb ground beef
- 2 Tbsp flour
- 1 can tomato soup
- 1 Tbsp Worcestershire sauce
- 1 can corn
You will see in my photo that I have soy sauce instead of Worcestershire. DO NOT use soy sauce if you don’t have Worcestershire. It does not have the same ‘kick’. Instead, use a liquid steak seasoning (like Dale’s or Allegro). I found this out AFTER I made it & ended up adding steak seasoning with each serving.
First, fill a pot with water and set to boil. You will want enough to cover the potatoes. After washing the potatoes, I cut them into quarters so they would cook faster.
Preheat the oven to 375 degress.
While the potatos are boiling, I put a pan on medium-high heat with some olive oil in the pan.
Chop the onion & add to the hot pan. Cook for about 2 minutes with a little stirring. If you are using fresh carrots, add them now along with the fresh garlic.
Add the ground beef & some salt and pepper. Break up & brown, stirring occasionally. If you are using garlic powder, add now.
You will see I changed pans. This is because I forgot I had to cook all the ingredients together & started out with a too small pan.
Once the beef is brown, add the flour and stir.
Now add the tomato soup &Worcestershire. Bring to a boil, then turn to low for about 10 minutes to thicken the sauce.
Add the corn & canned carrots, stir, & remove from heat.
Now your potatoes should be soft. Drain the water off & return to pot. Add butter, milk, salt & pepper to taste. Mash the potatoes until smooth.
Pour the beef mixture into an 8″ x 11″ pan, smooth top. Then add the mashed potatoes & smooth.
Put into the oven for 25 minutes, until the top is lightly browned.
Let cool for 10 minutes & serve!
This is such a comfort food for me – it’s delicious and filling!
Other add-ons that go great with this recipe are shredded cheese and/or hot sauce!