Prep 30 mins
Cook 40 mins
The shepherd was allegedly seen doing inappropriate things with the sheep, so he was temporarily reassigned to a herd of cattle while he underwent therapy, and therefore the only thing he could bring home to the cook was beef.
- 2 lbs lean ground beef
- 1 cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1 1⁄2 cups corn kernels
- 4 cloves garlic, minced
- salt and pepper
- 1⁄2 teaspoon ground nutmeg
- 8 fluid ounces low sodium beef broth
- 2 tablespoons unsalted butter, mixed with
- 2 tablespoons flour
- 2 lbs potatoes, cooked and mashed
- additional unsalted butter
- Brown the ground beef in a frying pan.
- Add the onions, carrots, celery, garlic, salt, pepper and nutmeg.
- Lower the heat and cook for about 10 minutes until the vegetables are wilted.
- Add the beef broth and bring to a boil.
- Stir in enough of the butter/flour roux to make thick gravy to bind the filling.
- Pour into large shallow baking pan and cool.
- The filling should be about 1½ inches deep.
- Cover the meat mixture in the pan with the corn and then top with the hot mashed potatoes.
- Spread the potatoes evenly and brush the surface with butter.
- Bake at 325°F for 35-40 minutes.
Very good recipe with a distinct, traditional Scottish background. This is a sure crowd pleaser on those crisp, fall days. Thanks Mille!
It was pretty easy to put together and going by the nutrition facts it is fairly healthy. Sadly, my fiance was not satisfied with it. He said it was ok, but very bland in his opinion, even though I actually put in 5 cloves of garlic and some seasoning salt
Nice Shepherd's Pie. I wish I had left the celery out, it's not a favourite and a cup was a bit much for me. I reduced the garlic (thanks LEEEZAH) and was also tempted to throw in a teaspoon of dried mixed herbs. This was good comfort food.