How to Make a Beefy Shepard's Pie
It's traditional. For the most part.
I live with an Irish-Scotsman. One day, he asked me if I knew how to make shepherd's pie. I told him "Sure" and made it for dinner that night. I got a lesson in proper shepherd's pie making that night after I served him my version. This recipe changed for the better that night. Now, it's mostly traditional. Lamb is hard to find here, so I use beef and top my pie with sharp cheddar. Now the number one thing you need to know for this recipe is that it needs stiff potatoes. It needs to hold up to the meat and gravy, and not fall in it.
Cook Time
Prep time: 10 min
Cook time: 40 min
Ready in: 50 min
Yields: 4 servings
Ingredients
- 1 lb Ground Beef
- 3 cups Mashed Potatoes
- 1/4 Cup Cut Corn
- 1/4 Cup Peas
- 1/4 Cup Green Beans
- 1/4 Cup Carrots
- 1/2 Cup Onion, Diced
- 1 T Garlic, Minced
- 1 Cup Flour
- 1 Cup Beef stock
- 1/4 Cup Red Wine, Optional
- 1 Cup Sharp Chedder
- 1 T Cajun seasoniong
- 1 T Italian Seasoning
- 1/2 T Salt
- 1 T Black Pepper
Pretty much dump and go.
- Pre heat your oven to 350 F.
- Brown your ground beef with your onions and garlic. Add your seasonings into the beef fat so the seasonings can bloom.
- When the meat is done browning, add the flour and mix around until it evenly coats the beef. Then slowly stir in your beef stock. This will make your gravy.
- Once the gravy is to your desired thickness, add everything except the mash potatoes and cheese. Let simmer.
- Coat your casserole dish with something non stick and pour your meat and veggie mixture in the bottom. Gently layer your mash potatoes on top. Don't push too hard.
- Lastly, top with cheese and bake for 20 minutes.
© 2017 Brenda Fly
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