Shepherd’s Pie Recipe
Posted on 16 November 2010
I normally don’t follow recipes for cooking and, when I do, it doesn’t wind-up being much more than a rough guideline. Still, I’d been wanting to make Sheperd’s Pie for awhile and, knowing the basic concept of the recipe, decided to throw together one of my own. The results turned out great and I’ll definitely be making this one again (especially now that the weather has turned cooler).
- Shepherd’s Pie
- 2 lbs white potatoes, peeled
- 1 lb ground beef
- 1 large onion, diced
- 1 large clove garlic
- 1/2 bag frozen peas
- 1 can beef broth or consommeé
- 1 tbsp corn starch
- 2 tbsp white flour
- 1/2 cup water
- 1 tsp Worchestershire sauce
- 1 tsp black pepper
- 1 tsp ground nutmeg
- pinch salt
- 1/2 stick butter
- 1/2 cup milk
- 4 oz extra sharp cheddar cheese, grated
- Pre-heat over to 400°
- Peel and quarter potatoes and then boil until tender.
- While potatoes are boiling, in a large frying pan, sauté ground beef, onions, and garlic over medium heat. When meat and onions are about finished cooking, add frozen peas and heat through.
- Wisk together beef broth/consommé, corn starch, white flour, and water. Pour mixture into frying pan and stir continuously. While strirring, add Worchestershire sauce, black pepper, nutmeg, and salt. Cook uncovered on low heat for about 5-10 minutes.
- After potatoes finish cooking, mash with butter and milk.
- Place beef and onion mixture in large, deep-sided casserole dish then distribute mashed-potatoes evenly over the top.
- Sprinkle grated cheese over top of potatoes and bake in 400° oven for 30 minutes. Broil for last few minutes to brown (if necessary)