Brenda is a graduate of the Mississippi University for Women with a bachelor's degree in Culinary Arts and a minor in Food Art.
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 and used what I learned to refine my own recipe.
My recipe is mostly traditional. Lamb is hard to find here, so I use beef and top my pie with sharp cheddar. The number-one thing you need to know is that you'll need to use firm potatoes to hold up to the meat and gravy.
|Prep time||Cook time||Ready in||Yields|
- 1 pound 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 tablespoon garlic, minced
- 1 cup flour
- 1 cup beef stock
- 1/4 cup red wine, optional
- 1 cup sharp chedder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Preheat 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 until it evenly coats the beef. Then slowly stir in your beef stock. This will make your gravy.
- Once the gravy is set to your desired thickness, add everything except the mashed potatoes and cheese. Let simmer.
- Coat your casserole dish with something non-stick and pour your meat and veggie mixture in. Gently layer your mashed potatoes on top. Don't push too hard.
- Lastly, top with cheese and bake it for 20 minutes.
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© 2017 Brenda Fly