This classic Shepherd’s Pie recipe is one of our go-to winter meals. With this polar vortex we’re experiencing, I thought this might be a good time to republish. If you look up “comfort food” in the dictionary, you might just find a picture of this Shepherd’s Pie!
The other night, I was sitting around at about 4pm with a pound of hamburger meat defrosting, and no idea WHAT to do with it. I had some leftover mashed potatoes in the fridge, so I thought, Shepherd’s Pie!
I love Shepherd’s Pie, but for some reason I haven’t made it in years, and I don’t have a tried and true recipe. So I used my good friend, The Google, and I found this Easy Shepherd’s Pie Recipe on Simply Recipes. I printed it out and went to work. I even decided to go ahead and boil fresh potatoes to make sure it would turn out perfectly, and it did. It was probably the best Shepherd’s Pie I’ve ever eaten. Seriously.
The next time I made it, I used 2 pounds of meat rather than the 1-1/2 pounds the recipe called for because we’re rather fond of red meat around here, and besides, I can only seem to buy ground beef in 1-pound portions anymore. I omitted the peas and corn because we didn’t have any, and I diced up some turnip instead. This has become one of our go-to winter meals.
How good does that look!? I’m telling ya right now, if I had any leftovers, I’d heat ’em up for breakfast.
- 2 lbs ground beef
- 1 onion chopped
- 1 cup vegetables (I used diced carrots and turnip)
- 2 lbs potatoes
- 8 tablespoons butter
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- Peel and quarter the potatoes, boil in salted water for 20-25 minutes or until tender.
- While the potatoes are cooking, melt a half stick of butter in a large frying pan and sauté onions, carrots and turnip in butter until tender.
- Add ground beef and sauté until no it’s cooked thru.
- Add salt, pepper and Worcestershire sauce along with the beef broth and cook, uncovered, over low heat for 10 minutes.
- Mash the potatoes in bowl with another 4 TBSP butter, and season to taste.
- Place the beef mixture in a baking dish and spread mashed potatoes on top. Don’t worry about making them smooth, some texture allows them to brown nicely.
- Cook at 400 degrees for 30 minutes, and serve hot.