This is a very simple recipe which makes the traditional Shepard’s pie really unique. The vegetable amounts below are suggested. When you are done prepping, you should have about 2 cups of veggies for the dish. Serves 4.
Ingredients:
- 1 Pound lean ground beef
- 1 Large onion cut in half. Half the onion should be minced, the other half cut in 1 inch pieces
- 2 Large carrots, cut in rounds
- 1/2 Pound sliced mushrooms
- 2 Stalks celery cut in small pieces (optional)
- 1 Cup frozen peas
- 2 Teaspoons fresh Thyme or 1/2 teaspoon dried Thyme
- 2 Tablespoons flour
- 2 Tablespoons light oil
- 1 Cup beef broth or stock
- About 3 to 4 cups of mashed potatoes. Make your favorite mashed potato recipe. You will need about 5 or 6 medium size potatoes plus milk and whatever else you like in your mashed potatoes.
- 2 Tablespoons cold butter cut in 12 small pieces
- Sprinkle of paprika
- S & P to taste
- Spray oil
Directions: Preheat oven to 375º F
Start the potatoes first. While they are cooking, place the carrots in a microwave bowl and microwave on high for 2 minutes and reserve. In a large skillet add a little oil and cook the mushrooms until they release all their moisture and it boils away. Remove from the skillet. Add a little more oil and add the minced onions to the hot pan. Add the ground beef and cook until done.
Add the flour and cook for a couple more minutes. Pour in the stock and thyme with some salt and pepper and cook until it thickens. Remove from the heat and add in the mushrooms, carrots, onions, celery and peas. Give them a good mix. Spray a 9″ X 9″ oven proof pan with oil and add the meat/veggie mixture. Pack it down so it’s easier for the potatoes to sit on top. Spoon on your mashed and spread evenly. Dot with the cold butter and sprinkle with paprika. Cook for about 40 minutes until bubbly and potatoes brown on top. Let sit 10 minutes before serving.
