Wednesday, January 30, 2013

Simple Shepherds Pie

Shepherd’s pie is a favorite in our home. My son is very picky, and he surprisingly doesn't mind eating veggies this way.

Shepherd's pie is t
raditionally made with lamb or mutton. But, we prefer beef. Please feel free to substitute.


1 pound
lean ground beef
1 onion chopped
1 cup of carrots chopped
1 cup of frozen peas
2 (14 ounce) cans cream-style sweet corn
8 small potatoes
Salt, pepper and other seasonings of choice
Butter and milk to make mashed potatoes

Step 1:

Peel and quarter potatoes, boil in salted water until tender.

Step 2:
While the potatoes are cooking, sauté onions and carrots until tender. Add ground beef and cook until no longer pink. (Make sure to drain the fat from the meat as well.) Add spices and peas and allow to cook for a few more minutes.

Side note: You can add
anything else you would like. I typically add a package of gluten free gravy. It helps the meat stay moist and favorable.

Step 3:
Place beef mixture in a baking dish.

Step 4:
Layer corn on top of the hamburger mixture.

Step 4:
Prepare mashed potatoes as you typically would. Evenly spread potatoes on top of the hamburger and corn layers.

Step 5:
Place in a 400 degree oven and cook for 30 minutes. You can tell shepherds pie is ready when it's bubbling and golden brown.

Side Note: You can broil the shepherds pie for last few minutes if necessary to brown.

Once shepherds pie is removed from oven, allow it to cool for 10 minutes before serving.

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