Nothing is more comforting than meat and potatoes on a cold day. I made this because I find myself using ground beef in the same few recipes over and over again. Meatballs, spaghetti sauce, hamburgers, lettuce wraps, repeat. So I decided to try making my first Shepherd’s pie. I served it to my brother and husband and they loved it. I found that most recipe’s though are pretty bland so I added a few things to kick up the flavor a bit. It’s a healthy dinner, low in carbohydrates and very satisfying. Hope you like it!
- 4 large potatoes, peeled and cubed
- 1 Tbsp butter
- 1 Tbsp finely chopped onion
- 1/4 cup shredded Cheddar cheese
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 lb lean ground beef
- 2 Tbsp flour
- 1/4 cup ketchup
- 3 Tbsp Worcestershire
- 1 dash hot sauce
- 3 tbsp BBQ sauce
- 1 Tbsp parsley
1 can beef broth
1 can of corn
1 cup frozen peas
1/4 cup shredded Cheddar cheese
- Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside
- Heat oil in a large frying pan. Saute onions. Add ground beef and cook until well browned. Pour off extra fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire, hot sauce, BBQ sauce, parsley and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a large casserole dish. Next, spread a layer of corn and peas. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown. Garnish with paprika.
What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.- A.A Milne