A Classic Comfort: Shepherd's PieAngie McGowan
Are you ever just in the mood for comfort food? Big one pot meals that the whole family will love, and don’t take all day to make? Shepard’s pie is one of those comfort foods for our family. I wasn’t introduced to it until later in life, but instantly fell in love with it’s simplicity. For this shepherd’s pie I used ground turkey instead of lamb or beef, and lots of vegetables. For convenience, I used frozen corn and peas. So long as you skip the canned vegetables and boxed mashed potatoes, this will be a winner.
Easy Shepherd’s Pie Recipe
4 large russet potatoes
1/2 stick butter
1/2 cup or more milk or half and half
salt and pepper
2 lbs ground beef or turkey or lamb
1 large onion, chopped
1 clove garlic, chopped
1 cup chopped carrots
1 cup kernel corn
1 cup green peas
2 tablespoons flour
2 cups beef stock
1 tablespoon Worcestershire sauce
1 tablespoon steak or grill seasoning
1 cup shredded mild cheddar cheese
1. Preheat oven to 350 degrees. Wash potatoes and quarter. Add to a large pot and cover with water. Ad d salt and bring to a boil. Cook until very tender. Cooking time will vary depending on the size of your potato chucks.
2. Brown meat along with onion and carrots in a large skillet. After meat has browned, add flour and cook for 2 – 3 minutes. Add stock and bring to a boil. Reduce to a simmer and add peas and corn.
4. Drain potatoes and add back to the pot. Mash them up and add butter, milk and salt and pepper.
5. Layer beef and vegetable mixture in a 9 x 13 baking dish. Cover with mashed potatoes. Sprinkle with shredded cheese.
6. Bake at 350 degrees until cheese is bubbly.