SHEPHERD’S PIE

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For the potatoes:
4 russet potatoes
water
4 T. butter
1/2 C. whipping cream
2 T. sour cream
1/2 tsp. salt
1/2 tsp. black pepper
3 green onions, chopped
3/4 C. cooked and crumbled bacon (about 5 strips)
1 heaping C. shredded sharp cheddar cheese
Peel the potatoes and cut up into a pot. Cover with water and boil till fork tender. Drain the potatoes and place them back in the pot over the stove eye they cooked on for a minute to dry them out. Add the butter and begin mashing the potatoes with a potato masher or use a hand mixer. Add in the cream, sour cream, salt and pepper. When creamy fold in the onions, bacon and cheese. Set aside.

For the filling:
1 lb. ground beef
1 med. onion, chopped
1 T. all purpose flour
3/4 C. beef broth
1 T. Worcestershire sauce
2 T. ketchup
1 tsp. my house seasoning (equal parts garlic powder, onion powder, black pepper…combine and store in an airtight container)
1/2 tsp. smoked paprika
1 C. frozen peas & carrots

In a skillet over medium high heat, brown the ground beef. Drain off the grease and add the onion and cook for 5 minutes. Sprinkle in the flour and stir to combine, add the broth, Worcestershire and ketchup. Stir as it begins to thicken a bit. Add the seasonings, peas & carrots. Cook for 5 minutes. Pour the filling into the bottom of a 2.5 quart casserole dish. Spoon the potatoes over the top and spread around evenly. Bake in a 350 degree oven for 20 minutes. Allow to sit 5 minutes after the dish comes out of the oven.

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