Shepherd’s Pie

This meal is always highly requested by my boyfriend and family members. It always turns out really good, but the process of making it is a bit long and involved (plus involves 3+ different pots), so I tend to avoid it. However, it’s a very delicious and satisfying meal that reheats well, too. Plus, the last time I went to London and tried real shepherd’s pie, this version didn’t taste that much different!

I originally followed this Rachel Ray recipe, but over the years, I’ve changed many parts. Also, I find you can use either beef or turkey and nobody can tell the difference. Some people used ground lamb as well. Feel free to substitute frozen vegetables for fresh ones; frozen ones just help save time.

Ingredients

  • 2 lb of potatoes
  • Milk & butter (for potatoes)
  • Olive oil
  • 1 lb ground beef or ground turkey
  • Salt and pepper
  • 1 small package frozen mixed vegetables
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup beef broth or 1 beef bouillon cube dissolved in 1 cup boiling water
  • A hefty amount of Worchestershire sauce
  • Paprika

Instructions

  1. Peel and dice potatoes. Put in a pot and boil for about 15-25 minutes, until soft.
  2. Drain potatoes and add a small amount of milk and butter, enough to make the potatoes moist.
  3. Mash potatoes and set aside.
  4. Heat olive oil in a heavy bottomed pan.
  5. Add ground beef or ground turkey with salt and pepper. (If you like other seasonings like garlic powder, I like to add them too) Crumble and brown completely.
  6. When meat is brown, add frozen vegetables and cook until they are done. Stir frequently.
  7. In a small sauce pan, melt 1 tbsp of butter over low heat. Slowly add 1 tsbp of flour until they are mixed and there are no clumps. Heat for a few minutes until thick.
  8. Add the beef broth and as much Worchestershire sauce as you want to the butter and flour. (I find the more you add, the tastier it is)
  9. Keep stirring the sauce until it gets nice and thick.
  10. Add sauce to the cooked meat and vegetables. Stir thoroughly.
  11. Turn on your oven’s broiler to high.
  12. Transfer cooked meat and veggies into a casserole dish.
  13. Carefully spread the mashed potatoes on top of the meat in the casserole dish so it covers it completely. Create some scores with a fork if you want a crispy top.
  14. Sprinkle some paprika evenly on top of the mashed potatoes.
  15. Broil in the oven until the potatoes are crisp and slightly browned, about 10-15 minutes.