Shepherd’s Pie


3 large potatoes, peeled and quartered

1 stick butter

1 1/2 cups onion, chopped

1 to 2 cups vegetables, diced carrots, corn, peas

1 1/2 lbs ground round beef

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, and seasonings of choice

Grated cheddar cheese (optional)

For the potatoes

Boil the potatoes: Put peeled and quartered potatoes in pot.

Add water to cover and 1 teaspoon of salt.

Bring to a boil, reduce to a simmer, and cook 20 minutes.

For the vegetables

While the potatoes are cooking, melt 4 tablespoons of butter in a large fry pan.

Add chopped onions, carrots and cook until tender, about 6 to 10 minutes.

Add in peas and corn, toward the end of the cooking of the onions and carrots, as they take very little cooking time.

For the beef

Add ground beef to the pan with the onions and vegetables.

Cook until no longer pink, then season with salt and pepper.

Add the Worcestershire sauce and beef broth.

Bring the broth to a simmer and reduce heat to low for 10 minutes.

For the pie

Preheat oven to 400.

Mash the cooked potatoes and season with salt and pepper to taste.

Spread beef, onions and vegetables in a 9"x 13" casserole pan.

Spread potatoes over the beef, then sprinkle grated cheddar cheese (optional) over the top and bake 30 minutes.
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