Shepard’s Pie

This time of year makes the taste buds crave savory warmth with a side of fluffy mashed potatoes and a hint of veggies embraced in a beefy au jus like gravy. Got your attention yet?

See that in there? Yep it’s gooood.

So the easiest way to make this recipe is when you have leftover mashed potatoes....well I don’t know about you but that’s rare in our house.

To make a healthy family portion size that would fit nicely into a 13x9 casserole:

Filling:

1-1 1/2 pounds ground beef

1/2 medium onion diced

2-3 medium carrots, sliced or diced

1/2-1 cup frozen peas

2-3 Tablespoons Worcestershire sauce

1 teaspoon Italian seasoning

2 teaspoons minced garlic or 3 garlic cloves minced

4-5 tablespoons flour

2-3 cups beef broth

salt and pepper to taste

sliced fresh mushrooms if desired

In large skillet brown the beef along with the onions and carrots. Add salt and pepper, Worcestershire, garlic and Italian seasoning. Once beef is browned and cooked through drain off grease. Once drained add flour to meat mixture and stir to make a rue or gravy. Add beef broth a little a time and stir to desired thickness. Taste and adjust seasonings as needed. Pour into casserole dish and set aside.

Mashed potatoes:

5-6 medium/large potatoes, peeled, quartered

4 tablespoons butter

1/4 cup heavy cream, sour cream or milk

salt/pepper to taste

Boil potatoes until very soft. Drain and add butter, salt and pepper. Mash well then to make fluffy add cream or milk and whip with electric mixer until smooth.

Top filling with potatoes by placing large dollops then spreading to seal all edges. Sprinkle top with parsley and paprika if desired then bake at 350 for about 20-30 minutes.

Let stand for about 10 minutes before serving if you can! Enjoy!!