Shepherd’s pie

I love to make shepherd’s pie because it is so filling and simple to make, especially the way I do!


-2 lbs hamburger, you could also use lamb (what shepherd’s pie was originally made with), Turkey, chicken, and ground meat.
-6 medium potatoes
-milk (for potatoes)
-sour cream (for potatoes)
-bag of frozen mixed vegetables (carrots, peas, green beans, and corn)
-1 stalk of celery diced
-1 medium onion
-4 cloves of garlic
-8 fl oz need stock (if usi,g a red meat use beef, white meat use chicken)
-2 oz butter
-2 oz flour
-1/4 C cheese
-seasonings to taste

1. Begin by peeling, diving, and boiling the potatoes and 2 cloves of garlic. When potatoes are tender add milk, sour cream, salt, and pepper to taste and mash.
2. In a skillet begin cooking the meat, when almost done add in diced onion, celery, and garlic. Add any herbs or spices you desire (I used garlic salt, pepper, rosemary, and thyme)
3. In a third pan make a roux by combining the flour and butter, whisk to ensure no clumps are left. Heat on low until it smells nutty, stirring often. When done, slowly whisk in stock and let cook for a few minutes until thickened,
4. Pour the bag of vegetables in a baking dish (I used a large corningware baking dish). Scoop out meat, leaving as much grease in the pan as possible, and add to baking dish. Stir to combine vegetables and meat.
5.Pour gravy over meat and vegetables.
6. Spoon or pipe potatoes evenly over the mixture. Sprinkle with cheese (I used mild cheddar) and paprika.
7. Bake at 375 degrees F for 15 minutes, turn broiler on hi for 5 minutes.
8. Serve and enjoy!!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s