Shepherd's Pie Recipe
Mashed potatoes, corn, vegetables and meat all in one bite is the definition of delicious comfort food. This dish is brought to us from England and is a perfect dish for those days where you're looking for something hearty to eat.
1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
8 Tablespoons (1 stick) butter
1 medium onion, chopped (about 1 1/2 cups)
1-2 cups vegetables—diced carrots, corn, peas
1 1/2 lbs ground round beef
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice
1. Boil the potatoes: Bring water to a boil in a pot and add a teaspoon of salt when the water is boiling. Place the peeled and quartered potatoes in the pot while it is boiling. Reduce the heat to a simmer, and cook until tender (about 20 minutes).
2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
When including the additional vegetables, add them according to their cooking time. For example, carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end when cooking the onions because they take very little cooking time.
3. Add the ground beef, Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary, to keep the meat from drying out.
4. Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. I also add a few cloves of garlic here because I like to have garlic mashed potatoes. This part is optional.
5. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat the oven to 400°F. Spread the beef, onions, and vegetables in an even layer in a large baking dish (8x13 casserole). Add a layer of extra corn on top of the beef, so it is fully covered. I use approximately 2 small cans of corn or 1 large can. You can use more or less, depending on what you like. Then, spread the mashed potatoes over the top of the corn (or ground beef, if you omit the corn layer). Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
** For some added goodness, you can add some grated cheese on top before placing it in the oven.
6. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
Voila! You now have a delicious dish that hits most of the recommended food groups :) Definitely give this dish a try and let us know how it is!
This recipe was slightly adapted from the original. To see the original recipe, click here.