Ingredients:

  • Mashed potatoes
  • 1/2 onion, chopped
  • 1/2 cup carrots, sliced
  • 1 pound ground beef
  • Seasoned salt, freshly ground black pepper (and your other desired beef seasonings)
  • Seasoned salt, freshly ground black pepper (and your other desired beef seasonings)
  • 1/2 cup frozen peas
  • 2 splashes Worcestershire sauce
  • 1/4 cup beef broth
  • Optional: grated cheddar cheese to sprinkle on top of the shepherd’s pie
  • Optional: grated cheddar cheese to sprinkle on top of the shepherd’s pie

Instructions:

  1. Preheat the oven to 400 degrees. As you are softening the potatoes in the microwave, prepare the vegetables and beef.
  2. In a large frying pan, cook the onions and carrots together over a low heat until they are softened (approximately 3 – 5 minutes). Put the vegetables aside in a large bowl.
  3. Then, use the frying pan to brown the beef over a medium heat. (I use seasoned salt, freshly ground black pepper, and ½ a pack of dry onion soup mix to season my ground beef.) Drain the extra liquid from the beef.
  4. Add the onions and carrots back to the frying pan with the beef. Add the peas and mix everything together well. Add the Worcestershire sauce and beef broth to the mixture along with another light sprinkling of the salt and pepper. Let everything simmer together in the pan over a low heat for a few minutes.
  5. Place the contents of the frying pan into a glass casserole dish. (I used a glass 8 x 8 one.) Cover the beef and veggies with an even coat of the mashed potatoes. Be sure to touch all of the edges of the dish with the potatoes. Sprinkle the top of the pie with grated cheese if desired.
  6. Bake the pie for 30 minutes. Then, change the oven’s setting to broil and allow the pie to bake for an additional five minutes to brown. Remove the pie from the oven. (You can serve it right away, but it tastes better – in my opinion – if you let it cool to room temperature. It “sets” better.)

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