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A classic American comfort food is Shepard's pie. And it's no wonder why, it's a warm, hearty dish, made with ground beef and topped with creamy mashed potatoes. How could anyone not like it?
There are many, many versions of Shepard's pie, so I did a little hunting before I found a recipe that sounded good enough to try. The recipe in this post is based off this recipe that I got from Allrecipes. I changed quite a few things in it, but it still turned out 100% delicious.
It's a great dish to make ahead of time, then pop in the oven about half an hour before you're ready to eat. The perfect meal to make on one of those nights where you're pressed for time and you have no idea what's for dinner. The filling and topping for this Shepard's pie takes little preparation and can be thrown together in no time (okay, maybe half an hour, or so). Of course, I recommend cooking this dish with someone else. It's more fun that way. And it goes faster. ;)
Now that I think about it, I have never really eaten Shepard's pie that often. So I don't know how this recipe compares to others or if it's authentic or not. All I know is that it tastes marvelous and my whole family enjoyed it. I hope you do, too.
about 3 lbs. potatoes, peeled and scrubbed
1 T. butter
1/4-1/2 c. milk of choice
salt and pepper, to taste
1 T. olive or coconut oil
1 onion, chopped
4 carrots, chopped
1 c. peas, fresh or frozen
1 lbs ground beef or turkey
3 T. arrowroot starch
1 T. ketchup
3/4 c. chicken or beef broth
1 T. Worcestershire
1 T. + 1 tsp. white balsamic vinegar
1 tsp. Mrs. Dash seasoning
1/2 tsp. cayenne
salt and pepper, to taste
shredded cheddar cheese
1. In a large pot, add potatoes and fill with water enough to cover potatoes. Bring to a boil.
2. Once the water is boiling, keep it boiling and cook the potatoes for about 20 minutes or until they are easily pierced with a fork.
3. Meanwhile, heat the olive oil in a large pan on medium heat. Add the ground beef and onions.
4. Cook the beef until there is in no pink in the middle and the onion is translucent. Then add the carrots. Cover and cook for an additional 10 minutes or until carrots are soft.
5. By now, the potatoes should be close to being done. Once they are, drain them, then add the butter, milk, salt and pepper to the pot. Mash all the ingredients together or whip with a handheld mixer. Either way works fine.
6. Return back to your beef. Add the rest of the ingredients, minus the cheese, and stir to combine. Reduce the heat, so the mixture is just simmering and cook for about five minutes.
7. Spread the ground beef mixture into a 2 quart casserole dish. Next, add the potatoes. Top with the shredded cheese.
8. Bake at 350 degrees F for 20 minutes or until cheese is golden brown.
Inquiry of the Day:
What are your plans for Thanksgiving? Or, if you live elsewhere in the world, have you already celebrated Thanksgiving or do you not celebrate it at all?
I celebrate Thanksgiving in about two weeks. My family and I are going to my grandma's where we'll cook all morning and then stuff ourselves all afternoon. ;) Which probably isn't the smartest thing to do, because then we feel like bowling balls for the rest of the day.
There are many, many versions of Shepard's pie, so I did a little hunting before I found a recipe that sounded good enough to try. The recipe in this post is based off this recipe that I got from Allrecipes. I changed quite a few things in it, but it still turned out 100% delicious.
It's a great dish to make ahead of time, then pop in the oven about half an hour before you're ready to eat. The perfect meal to make on one of those nights where you're pressed for time and you have no idea what's for dinner. The filling and topping for this Shepard's pie takes little preparation and can be thrown together in no time (okay, maybe half an hour, or so). Of course, I recommend cooking this dish with someone else. It's more fun that way. And it goes faster. ;)
Now that I think about it, I have never really eaten Shepard's pie that often. So I don't know how this recipe compares to others or if it's authentic or not. All I know is that it tastes marvelous and my whole family enjoyed it. I hope you do, too.
about 3 lbs. potatoes, peeled and scrubbed
1 T. butter
1/4-1/2 c. milk of choice
salt and pepper, to taste
1 T. olive or coconut oil
1 onion, chopped
4 carrots, chopped
1 c. peas, fresh or frozen
1 lbs ground beef or turkey
3 T. arrowroot starch
1 T. ketchup
3/4 c. chicken or beef broth
1 T. Worcestershire
1 T. + 1 tsp. white balsamic vinegar
1 tsp. Mrs. Dash seasoning
1/2 tsp. cayenne
salt and pepper, to taste
shredded cheddar cheese
1. In a large pot, add potatoes and fill with water enough to cover potatoes. Bring to a boil.
2. Once the water is boiling, keep it boiling and cook the potatoes for about 20 minutes or until they are easily pierced with a fork.
3. Meanwhile, heat the olive oil in a large pan on medium heat. Add the ground beef and onions.
4. Cook the beef until there is in no pink in the middle and the onion is translucent. Then add the carrots. Cover and cook for an additional 10 minutes or until carrots are soft.
5. By now, the potatoes should be close to being done. Once they are, drain them, then add the butter, milk, salt and pepper to the pot. Mash all the ingredients together or whip with a handheld mixer. Either way works fine.
6. Return back to your beef. Add the rest of the ingredients, minus the cheese, and stir to combine. Reduce the heat, so the mixture is just simmering and cook for about five minutes.
7. Spread the ground beef mixture into a 2 quart casserole dish. Next, add the potatoes. Top with the shredded cheese.
8. Bake at 350 degrees F for 20 minutes or until cheese is golden brown.
Inquiry of the Day:
What are your plans for Thanksgiving? Or, if you live elsewhere in the world, have you already celebrated Thanksgiving or do you not celebrate it at all?
I celebrate Thanksgiving in about two weeks. My family and I are going to my grandma's where we'll cook all morning and then stuff ourselves all afternoon. ;) Which probably isn't the smartest thing to do, because then we feel like bowling balls for the rest of the day.
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