English Cottage-Shepherd's Pie With Herbs
True comfort food at it's finest, and one of our all-time favorites! Perfect for a chilly autumn or winter's day, and goes great with a glass of cider or Guinness. Recipe is from my sis-in-law Ellen, who happens to be married to an Englishman. I hope you enjoy as much as we do!
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READY IN: 1hr
SERVES: 6-8
YIELD: 1 casserole
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 12
- 16ounces frozen peas and carrots (or cooked fresh carrot slices)
- 6
- 1ounce herb & beef gravy mix (1 packet McCormick Herb & Mushroom gravy mix)
- 1⁄8teaspoon rosemary
- 1⁄4teaspoon thyme
- 1 1⁄4
- 1⁄2teaspoon ground black pepper
- 1cup shredded sharp cheddar cheese
- 1
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DIRECTIONS
- Preheat oven to 350 degrees F.
- In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
- To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
- Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
- Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
- Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
- Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.
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