Do you have a quick, never-fail dinner menu that can be tossed together quickly? For me, it is Shepherd’s Pie and a green salad. Add ice cream or fresh fruit for dessert and you’re set!
I first encountered this marvel called Shepherd’s Pie after a stay in the hospital. Everyone in the neighborhood brought food for the family. In fact, there was too much and several dishes went straight to the freezer to be enjoyed later. However, the Shepherd’s Pie never made it that far. The children snarfed it up like there was no tomorrow! And, at once, this easy casserole became a staple at our house.
Shepherd’s Pie
Mashed Potato Topping
- 2 lbs potatoes
- 4 tbsp butter
- ¼ c sour cream
- ⅓ c milk
- salt and pepper to taste
Meat Filling
- 1 lb ground beef
- 1 small onion
- 2 cloves garlic
- 2 c frozen peas, corn, carrots medley
- 2 tbsp flour
- ½ c beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire Sauce
- 1 tsp ground rosemary
- ½ tsp ground thyme
- 1 bay leaf
-
Wash, peel, and chunk potatoes and put to boil. In a separate skillet, brown ground beef. Add chopped onion and garlic. Add remaining ingredients, separately until all are incorporated. Cover and cook on low heat until vegetables are tender.
-
Mash potatoes and add remaining ingredients.
-
Pour the meat mixture into a large casserole dish that has been oiled.
-
Spread the mashed potato mixture evenly over the top of the meat.
-
Cook in a 450° oven for approximately 25 minutes, or until potatoes turn a golden brown.
-
Serves 6-8.
What is one of your favorite recipes? I’d love for you to share it.
My family loves this, too!