Wednesday, January 18, 2023

Shepherd's Pie


1 t. salt
3 large (1 1/2 to 2 lbs.) potatoes , peeled and quartered
8 T. (1 stick) butter, divided
1 medium onion, chopped (about 1 1/2 cups)
1 to 2 C. mixed vegetables, such as diced carrots, corn, or peas
1 1/2 lbs. ground round beef
1/2 C. beef broth
1 t. Worcestershire sauce
Pepper and/or other seasonings of choice


  1. Boil the potatoes.
  2. Preheat the oven to 400°F.
  3. While the potatoes are cooking, melt 4 T. of the butter in a large saut√© pan on medium heat. 
  4. Add the chopped onions and cook until tender, about 6 to 10 minutes.
  5. Add your vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
  6. If adding peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
  7. Add ground beef to the pan with the onions and vegetables. 
  8. Cook until no longer pink. 
  9. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). 
  10. Season with salt and pepper.
  11. Add the Worcestershire sauce and beef broth. 
  12. Bring the broth to a simmer and reduce heat to low. 
  13. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
  14. When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. 
  15. Mash, taste, and adjust seasonings with salt and pepper.
  16. Spread the cooked filling in an even layer in a 9 x 13-inch baking dish.
  17. Spread the mashed potatoes over the top of the ground beef mixture. 
  18. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. 
  19. Place in oven and cook until browned and bubbling, about 30 minutes. 
  20. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

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