Shepherd's Pie

Photo Credit
hlphoto/shutterstock
The Editors
Yield
6 servings
Category
Meat
Course
Main Dish
Preparation Method
Bake
Sources
User Submitted

Shepherd’s Pie is the ultimate comfort food!

Ingredients
6-8 medium potatoes
1/3 cup milk
1/4 cup butter
salt and pepper
1 egg, beaten
1-2 tablespoons oil
1 large onion, minced
1 clove of garlic, minced
2 pounds ground chuck
2 cups beef stock (I like Kitchen Basic brand)
1/3 cup flour
dash Worcestershire sauce, to taste
1 pound frozen corn, thawed
melted butter
Instructions

Peel, cube, and boil the potatoes. Add butter to the milk and warm until the butter melts. Drain potatoes, salt and pepper to taste and whip with an electric beater with the warm milk/butter mixture. Add the beaten egg and whip lightly. In the meantime, heat a large skillet over medium low heat, saute the onions in oil until they are translucent (soft), add the garlic and stir for about a minute more, remove from pan and reserve.

Turn heat to high and make a large patty out of the ground beef, when the pan starts to smoke, add the patty and brown on one side, turn the patty, and start browning on the other side, breaking it up as it cooks.

Once the meat is thouroughly cooked, whisk the flour into the beef stock and pour it over the beef, add the dash of Worcestershire sauce, return the onion/garlic mixture back to the pan and let it simmer for about 5-10 minutes, until thick. Season with salt and pepper. Pour this mixture into a 13x9” glass baking dish and top with the corn. Spread the mashed potatoes on top, and sprinkle liberally with melted butter.

Bake at 350 degrees for 30 minutes until bubbly. (You might want to put some aluminum foil under the dish as it sometimes bubbles over)

Let sit 10 minutes, serve.

About The Author

The Old Farmer's Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Editors
 

What's cooking in The Old Farmer's Store?
More Like This
No content available.

Comments

Debbie (not verified)

5 years 10 months ago

There are only two of us. Sounds like a great recipe but the leftovers would be abundant. Can it be frozen and reheated? Any ideas?

Your recipe is for Cottage Pie, Shepherds Pie uses lamb but is pretty similar otherwise. Shepherds herd sheep not cows. For Debbie, chill and put in a sandwich, with ketchup it can be divine if it was made right. This applies to both versions really. I always sprinkle dried herbs on mine before chucking it in the oven. Yummy.