Cooking for a family, while making family time

Shepard’s Pie

Shepard’s Pie

Both my husband and I have some Irish blood in our family. He grew up eating Shepard’s pie, and loved it, I didn’t even know what it was. However, over the many many years we’ve been together I’ve made it a few times for him, each time kind of tweaking and playing around with ingredients. I just made this for St. Patrick’s Day and it was the first time I really enjoyed it. I had eaten it in the past but always felt something was missing. Well I am here to now share what I think are my two secret ingredients to the yummiest Shepard’s pie. Is this traditional, no, probably not, however it does have all of the components and the look of a traditional Shepard’s pie.

 

Ingredients:

1/2lb of hamburger meat
1 garlic clove, minced
1 small onion, diced
1/3 cup beef broth
1 tsp steak seasoning
1 tablespoon Worcestershire sauce
1 1/2 cups frozen peas and carrots
2 cups of mashed potatoes
Fresh thyme and parsley

 

Method:

First thing, preheat your oven to 350 degrees. If you are making mashed potatoes from scratch, now would be a good time to peel and boil potatoes also. In a large skillet over medium/medium high heat brown your hamburger meat with your steak seasoning, onion and garlic for 5 minutes. Then add in the beef broth, Worcestershire sauce and frozen veggies, cook an additional 5-10 minutes until frozen veggies are soft. I also like to add in the leaves off a thyme sprig or two at this point. If making potatoes go ahead and mash them, or heat up pre-made ones. In a 1- 1/2 qt. round glass dish pour all of your meat mixture and yummy juices into the bottom. Then top with mashed potatoes, pressing down ever so slightly to get even coverage. Give a healthy sprinkle of salt and black pepper and bake in the oven covered for 20 minutes, then uncovered for 10 more to brown your potatoes. If you want a really crispy browned top to your Shepard’s pie, after 30 minutes in the oven, turn your broiler on high for 1-2 minutes, however watch closely as it can burn quickly. Then top with lots of fresh thyme and parsley and serve immediately.

This turned out so yummy guys! Having not been the biggest fan of Shepard’s pie in the past I had low expectations. Toying around with the flavoring really paid off, the Worcestershire sauce and steak seasoning I find to be the secret that made this batch different. This served our family of five perfectly, however my ratios were a little 50/50 mashed potatoes to meat. Now, if you like a beefier pie, I would double the meat mixture filling for yours. This meal was enjoyed by everyone and will now be in our dinner rotation, not just for our Irish holiday.

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