Shepherd’s Pie Recipe
This humble shepherd’s pie recipe has a lot going for it. It’s frugal, a great way to use up leftover mashed potatoes and veggies and with the potatoes and cheese it’s perfect comfort food.
I also love the fact that it’s a complete meal in one dish. Once it’s done, dinner is ready and there isn’t a whole lot of cleanup after. It also reheats quite well the next day should there be any leftovers (in my house there usually isn’t).
From the “Cook Once – Eat Twice” Cookbook
- 6 Tbsp butter, divided
- 1 small onion, diced
- 1 stalk celery, diced fine
- 1 cup corn kernels
- 1/2 cup frozen green peas
- 1 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 to 3/4 cup beef broth
- 3 cups cooked ground or shredded beef
- salt and pepper to taste
- 4 cups cooked mashed potatoes
- 1/2 cup shredded Cheddar cheese
- Put 2 tablespoons of the butter in a 10 to 12 inch cast iron skillet over medium heat, add the onions and celery and cook until softened.
- To the skillet, add the corn, peas, Worcestershire sauce, thyme, beef broth, cooked beef, salt, and pepper; stir. (Add more beef broth if desired.)
- Reduce the heat to low and simmer slowly for 5 to 7 minutes, uncovered.
- Turn oven on to 400 and allow to preheat.
- Put the mashed potatoes in a bowl and add the remaining 4 tablespoons of butter and mash until well combined.
- Remove skillet from heat and gently spread the mashed potatoes on top of the beef mixture in skillet.
- Put the skillet in the preheated oven and bake for 15 minutes or until potatoes get golden brown.
- Remove the skillet and sprinkle the Cheddar cheese over the top, then return the skillet to the oven and bake another 8 to 10 minutes or until the cheese is melted and bubbling hot.
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