Shepherd's Pie
- Ready In:
- 50mins
- Ingredients:
- 19
- Yields:
-
1 casserole
- Serves:
- 8
ingredients
- 2 lbs russet potatoes, peeled and cubed
- 1 large egg
- 1⁄4 cup chicken broth
- 1⁄4 cup milk
- 4 tablespoons softened butter
- salt & freshly ground black pepper
- cooking spray
- 2 lbs 93% lean ground beef
- 1 large carrot, peeled and coarsely shredded
- 1 small onion, chopped
- 1 (1 ounce) envelope beef dry onion soup mix
- 1 tablespoon dried onion
- 2 tablespoons all-purpose flour
- 3 cups water
- 1 teaspoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen whole kernel corn
- 2 cups frozen cubed hash brown potatoes
- 1 cup sharp cheddar cheese
directions
- Boil the potatoes until tender, about 15 minutes. Drain potatoes and pour them back into the pan. Combine egg, broth, milk, butter and salt and pepper to taste. Add to the potatoes and mash until they are smooth.
- Preheat a large skillet over medium high heat. Spray skillet with cooking spray and add meat to hot pan. Season the meat with salt and pepper. Brown the meat for 4 or 5 minutes, then add the shredded carrot and onion to the meat. Cook the carrot and onion with meat 5 minutes, stirring frequently.
- In a small sauce pan over medium heat combine soup mix, dried onions, flour and water, whisking well and bring to a low boil, continue to simmer for 3 to 4 minutes. Whisk in the Worcestershire sauce and continue to cook until the beef onion gravy is thicken. Add gravy to meat and stir in peas, corn and hash browns; continue to simmer an additional 5 minutes, until the peas, corn and hash browns are heated through.
- Preheat oven to 375 degrees. Fill 13 x 9 inch casserole with meat and vegetable mixture and spread the mashed potatoes evenly over meat and vegetable mixture. Sprinkle shredded cheese all over the top of the mashed potatoes and bake the casserole for 20 minutes or until cheese is melted and bubbly and the casserole is piping hot. Remove from oven and allow casserole to rest for 5 to 7 minutes before serving. Serves 8.
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RECIPE SUBMITTED BY
Cooking has always been my favorite thing to do. I cooked my first full meal at the age of 8; pork chops, gravy (a little lumpy), mashed potatoes and canned corn. Since that time I feel I have been joined at the hip with a stove and cooking utensils.
I own about 100 cookbooks and love them all. When I am stressed I get one of my cookbooks and lose myself in recipes. I am a cook who has always put my own spin on any recipe. I have cooked so much that every recipe I can see beyond what is there and add or detract or make figure friendly.
I love to eat at Italian restaurants. My other favorite restaurant is what would be called a "Diner, Drive-in or Dive." We have found some of the best dishes at these type of restaurants. I refuse to eat at a restaurant that when you are through eating you practically need to take out a loan to pay the check. I do not care who the chef is, there is a limit to price.
I am passionate about shopping for food. I love the vegetable department with the multitude of fruits, veggies, and colors. I always start my idea for a meal with the vegetables and I love to include fruit in my desserts.
Cheese is another one of my passions. I love to shop in a good cheese shop and then go to a good wine shop and purchase the perfect wine for the cheese.
I live in Olympia WA and sometimes in the bay area of CA. I have daughters and grandchildren in both states.
After working from the age of 14 to age 58 I retired and now spend most of my time with family and friends.
I love to cook with pasta and the dish that everyone asks me to make is Tamale Pie or Potato Salad.