Gina'S Shepherd'S Pie
Ingredients
- 2 lbs potatoes, such as russet, peeled and cubed ⓘ
- 2 tablespoons sour cream or 2 tablespoons butter, to taste ⓘ
- salt & freshly ground black pepper ⓘ
- 1 tablespoon extra virgin olive oil, 1 turn of the pan ⓘ
- 1 3/4 lbs ground beef ⓘ
- 1 carrot, peeled and chopped ⓘ
- 1 onion, chopped ⓘ
- 2 tablespoons butter ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 cup beef stock or 1 cup broth ⓘ
- 2 teaspoons Worcestershire sauce, eyeball it ⓘ
- 1/2 cup frozen peas, a couple of handfuls (or 1 can if your hubby is picky) ⓘ
- 1 cup cheddar cheese (I eye ball it) ⓘ
Instructions
- Boil potatoes in salted water until tender, about 12 minutes. Drain and fix as you would your normal mashed potatoes. I do cut back on the milk a little. You could also use instant if needed.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef . Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.
- Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently.
- In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high.
- Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with cheese and broil 6 to 8 inches from the heat until cheese is evenly browned.
Nutrition & Diet Analysis (per serving)
1052
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).