WHEN-ESOTA's Shepherd's Pie

posted Nov 4, 2018, 6:17 AM by Dan Whenesota   [ updated Nov 4, 2018, 6:20 AM ]


This is kind of a hodge-podge of recipe's from around the web, and most of it from one of my Co-workers (DS).  I find that recipes like these you add more of what you like and less of what you don't.

You should probably start by getting the mashed potatoes going.   If you have a favorite way of making mashed potatoes go with it, but here's what I do.  5-6 Medium sized potatoes peeled and cut into small pieces, boil them for 10 minutes.  Then drain and mash in bowl with stick of butter, splash of milk, and salt and pepper to taste.  Make sure you get all the lumps!

While the potatoes are boiling,  brown 2 lbs of ground beef with 1/4 medium onion, 1/4 red pepper, 1/4 green pepper, 1 celery stalk all chopped.  After meat is cooked, I drained the grease and  added beef broth to the mix and simmered.  This is where I may have done things differently.  I prefer CANNED corn, beans and carrots.  Weird, I know.  If you wanted to use fresh, you should probably add them at the beginning with the other vegetables, but because I used canned, I added them here.  Also I used unsalted canned vegetables.  I simmered it until most of the fluid was cooked off as I didn't want the pie too mushy.  (You can certainly add other vegetables as well.  I thought about adding mushrooms, but Mrs. WHENESOTA would not have been too happy with that. 



Once all that is cooked spread out evenly in a cake pan.  I added some shredded cheese to the mixture to hold it together a bit.  I think next time I may try a cream of mushroom soup instead. 



Then evenly spread the mashed potatoes over it.  Bake at 400 for 30 minutes. 



This is where I deviate from traditional shepherd's pie a bit, I add cheese to the top and baked for another 5 minutes.  Its going to be HOT, let it cool for a good 10 minutes minimum before serving. 






 
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