Classic Shepherd's Pie
A delicious casserole with ground beef, gravy, veggies, mashed potatoes. Such a comforting dish for Fall or Winter.
Equipment
- 1 large skillet
- 1 (9x13 baking dish)
- 1 large pot
Ingredients
Mashed Potatoes
- 8 medium potatoes, peeled and chopped into small pieces
- 1 TBS salt
- 2-4 TBS butter
- 1/8 - 1/4 cup milk
- salt & pepper, to taste
Ground Beef Mixture
- 1 medium yellow onion, diced
- 1 TBS cooking oil
- 2 tsp garlic minced
- 1 lb ground beef
- 2 TBS butter
- 2 TBS all purpose flour
- 1 tsp Worcestershire
- 10 oz beef broth
- 1/8 tso black pepper
- salt to taste
- 1 1/2 cups peas & carrots, frozen
- 1 cup corn, frozen
- paprika (optional)
Instructions
- Place potatoes into a large pot, fill with water to 1 inch over potatoes. Add in 1 TBS salt. Bring to a boil over high heat. Lower heat to a medium and let simmer until potatoes are fork tender about 15-20 minutes (depending on size of potatoes).
- Drain potatoes and put back into pot. Mash potatoes and add butter, milk, salt & pepper to taste. Set aside.
- Heat 1 TBS cooking oil in a large skillet over medium high heat. Add onion and saute for 2 minutes until softened. Add in garlic and cook an additional 1 minute.
- Add in ground beef, break it up and brown until no longer pink and cooked through. Drain.
- Add to the cooked ground beef in skillet, 2 TBS butter and 2 TBS flour. Stir to coat for 2 minutes. Add in Worcestershire, beef broth, and black pepper. Stir and cook for 2 additional minutes to thicken. Turn off burner and stir in frozen peas, carrots, and corn.
- In a 9 x 13 baking dish pour meat mixture in and spread evenly. Top with the mashed potatoes and spread evenly. Sprinkle with paprika, if desired.
- Bake in preheated 375 degree oven for 20 minutes until heated through and mashed potatoes are golden. Enjoy.