This Shepherd’s Pie recipe has been handed down from my great-grandmother and as it was passed on, and we were always reminded that this dish was a favorite because it was relatively simple to make, yet it was very filling and delicious,
1081 per serving
- 2 pounds Idaho potatoes, peeled and quartered
- 8 tablespoons butter
- 1 large onion, chopped
- 2 cup vegetables, diced carrots, corn, peas
- 2 pounds ground beef
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- salt and pepper
1. Peel and quarter potatoes and place in a medium sized pot.
Cover with cold water. Add a teaspoon of salt. Bring potatoes to a boil, then reduce to a simmer. Cook for approximately 25 minutes. Remove them from the pot and mash them in a bowl, adding 4 tablespoons of butter and season with salt and pepper to taste.
2. While the potatoes are cooking, melt the remaining 4 tablespoons of butter in a large saut pan.
Add the onions and cook until tender, approximately 10 minutes.
3. Add the carrots, corn, and peas.
Cook for 10 minutes.
4. Add the ground beef, beef broth, and Worcestershire sauce.
Cook for 15 minutes.
5. Preheat oven to 400 degrees F.
While oven is pre-heating, begin the following step.
6. Layer the meat mixture in a 9x13 baking tray.
Spread the mashed potatoes with a fork so that the top gets well browned once cooked.
7. Place tray in oven and cook for approximately 30 minutes.
Once bubbling and top of mashed potatoes brown, remove from oven and enjoy!