Good Sunday Morning!
I’m sorry I have been absent for a few days! We just bought our first home and so in the next week or so we’ll start the process of moving! We’re not going too far, but far enough and no one ever likes to move! Right now, I’m trying to get a bit creative on the cooking front and use up what we have in our fridge/freezer and cupboards! The less food I have to move the better! I made this last Thursday and just have been running since Friday on that I haven’t had a chance to post it. Shepherd’s pie is originally made with lamb instead of beef, so this technically is called “Cottage Pie”, both names are cute! Growing up, my mom just always called it Shepherd’s Pie, even though she used beef, so that’s what I have continued to do also.
* 1 1/2 lbs ground round beef
* 1 onion chopped
* 1-2 cups vegetables – chopped carrots, corn, peas
* 1 1/2 – 2 lbs potatoes (3 big ones)
* 8 tablespoons butter (1 stick)
* 1/2 cup milk
* 1/2 – 1 cup beef broth
* 1 teaspoon Worcestershire sauce
* Salt, pepper, other seasonings of your choice
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.
Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add some garlic and a bit of onion powder if it needs a bit more flavor. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist. I used about 3/4 of a cup of beef broth, as I didn’t want it to get dry.
Mash potatoes, add butter, milk, and salt and pepper. I just make my normal mashed potatoes and they always turn out yummy!
Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Sprinkle the top with paprika just for a bit of extra flavor and some color.
Cook in 400 degree oven until bubbling and brown (about 30 minutes). If your dish is very full, I would suggest placing a cookie sheet under it to catch any excess pie if it bubbles over. Its much easier and less tedious to clean a cookie sheet than the bottom of your oven! Broil for last few minutes to achieve a nice golden brown color.