Nonna's Shepherd's Pie
Ready In: 1 hr 45 mins
Serves: 5-6
Ingredients
- 1 3⁄4 lbs beef (ground or chopped, raw or cooked)
- 1 -2 tablespoon canola oil
- 3⁄4 cup of chopped onions or 3⁄4 cup leek
- 3⁄4 cup of diced carrot
- 3⁄4 cup of diced celery
- 3⁄4 cup of finely chopped fresh mushrooms
- 1⁄4 cup peas (I like to throw in a few for color) (optional)
- 1⁄4 cup corn (optional)
- 1⁄4 cup tomatoes, diced and well drained (optional)
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- Worcestershire sauce (a dash or 2)
- 1 tablespoon fresh parsley, chopped, for garnish
Mashed potato topping
- 6 medium potatoes, cooked, drained and cut smaller for mashing
- butter
- milk
- salt
- 2 tablespoons parmesan cheese
- 1 egg, large, beaten
Directions
- Saute uncooked beef until browned. Drain off the fat and set aside.
- (If you are using cooked leftover meat, you don't have to do anything except add it to the cooked veggie mixture.)
- In the heated oil, saute onions, mushrooms, carrots, celery, (and any other leftover veggies you intend to use) salt, pepper and a few dashes of the Worcestershire Sauce. Saute until the onion is translucent and the veggies cooked a little. Mix this with the browned meat. Set aside.
- Mashed potatoes: make as you would normal mashed potatoes adding in the butter, milk, and salt.
- Crack the egg into a small bowl and beat it. Add to the mashed potato mixture. Blend thoroughly.
- In a casserole dish that is about 9" x 13" x 4", place the meat/veggie mixture filling the bottom evenly. On top of that, add the mashed potatoes. Sprinkle with the parmesian cheese and parsley.
- Bake at 350ºF for about 25 minutes, or until the mashed potatoes are golden.
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