Shephard's Pie

 Shepherd's Pie

Shepherd's Pie, also known as Cottage Pie, is the perfect dish to make if you are needing or wanting comfort food.  If you have leftover potatoes or ground beef, this dish is a great way to use those up.  

This dish is very versatile. You can use lamb instead of ground beef, or put in a little sausage in the dish as well. You can switch out the corn and peas and put your own favorite vegetables in the dish. In just a short time, you can have the meal ready and in the oven.

Ingredients

1 lb. ground beef
1 large onion, chopped or enough onion for 1 cup.
1 pepper, chopped
3 garlic cloves, minced
Salt and pepper to taste
1 tsp. parsley leaves
1 tsp. thyme
2 Tbs. tomato paste or ketchup
1 Tbs. Worcestershire sauce
2 Tbs. flour
1 tsp. beef bouillon granules
1 c. water
1 c. frozen corn, thawed or canned corn, drained
1 c. frozen peas, thawed or canned peas, drained
1/2 c. sour cream
3/4 c. shredded cheddar cheese

Potatoes 

1 1/2 to 2 lbs. potatoes, peeled and  cut into 1 inch cubes
4 Tbs. butter
1/3 c. half & half
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

Directions

Preheat oven to 350°

In a large cast iron skillet or Dutch oven, cook ground beef, onion and garlic over medium heat until meat is no longer pink. Drain off excess grease. 

Add the flour and tomato paste. Stir until thoroughly combined.

Add the corn, peas, Worcestershire sauce and beef broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the sour cream. Set aside while you prepare the potatoes.

Fill a large pot with water. Add the diced potatoes and bring the water to a boil. Boil until the potatoes are tender. This takes about 10 to 15 minutes depending on how small the potato pieces are and then drain. 

Add the butter, half and half or evaporated milk, garlic powder, salt and pepper. Mash the potatoes with a potato masher, or use an electric mixer.

Mound the mashed potatoes over the top of the ground beef mixture and then spread it over the top so it is smooth. Sprinkle with shredded cheddar cheese. 

Bake for 20 to 30 minutes or until cheese is melted and the potatoes and meat mixture are hot.

If it looks like the mixture might bubble over, place the skillet or Dutch oven on a baking sheet lined with aluminum foil to catch any spills for easy clean up. 

* You can transfer the meal to a baking dish, if you don't want to bake this in the skillet or Dutch oven.  I prefer to have less dishes to do, so that is why we leave it in the skillet we used to brown the ground beef in.