How To Make America’s Favorite Shepherd’s Pie

Entrees

Submitted by Recipe Rain

How To Make America’s Favorite Shepherd’s Pie

You aren’t going to find an easier way to make shepherd’s pie anywhere.

Who remembers the way that their mom could turn nothing into something when going into the kitchen? It seemed like every time I went to find something to eat, there was never anything to speak of. My mom would go in a few minutes later and come out with an entire meal for a family of six. It was almost like magic. She was really good at whipping up a shepherd’s pie when we were really struggling getting food in the fridge.

I think it’s because she grew up fairly poor, and she watched her mom make something out of nothing a lot. Now, we aren’t struggling for groceries anymore, but I still like to make some of those simple meals for my own family. Going back to the basics is fun once in a while.

My husband really enjoys this shepherd’s pie too because it’s something that his mom used to make too. If you haven’t ever had one before, I am telling you right now that this is the recipe to try out. You can find the list of ingredients and instructions on the next page.

USE THE RED NEXT PAGE LINK BELOW FOR THE SHEPHERD’S PIE RECIPE AND INGREDIENTS

How To Make America’s Favorite Shepherd’s Pie

Prep time 15 mins; Cook time 50 mins

Serves 4

INGREDIENTS

  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) Kerrygold butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup Swanson beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

PREPARATION

  1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).
  2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  3. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  4. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  5. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
  6. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  7. Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
  8. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).
  9. Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
  10. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

QUICK TIP

Add some shredded cheese to the top for a different spin.



GET INSPIRED RECIPE RAIN RECIPES IN YOUR INBOX!