Savory Shepherd’s Pie

This recipe also works well with leftover Bolognese/ spaghetti sauce.

6 comments

Shepherd’s Pie has the vegetables already in the sauce, but you can also make them (or other vegetables you like) separately.

Savory Shepherd’s Pie

Ingredients

For the mashed potatoes

  • 6 medium to large potatoes
  • 1 Tbl butter
  • some milk (don’t make the mashed potatoes too thin)
  • salt to taste

For the sauce

  • 2 Tbl butter
  • 1 medium onion
  • 1 stalk of celery, chopped
  • 1 1/2 lbs ground beef
  • 1/4 tsp garlic powder
  • 3 Tbl flour
  • 1 cup beef broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 1/2 cups whole kernel corn
  • paprika

Directions

Peel and quarter 6 medium to large potatoes.  Place in a saucepan, cover with water (just about) and bring to a boil.  Boil until the potatoes are soft.

In the meantime, sauté celery and onion in butter in a large frying pan.  Add ground beef and brown.  Stir in garlic and flour.  Add broth, herbs and corn.  Stir gently until the ingredients are well combined.  Bring to a simmer and let simmer for 3-4 minutes.  Then spoon the mixture into a large casserole dish.

Preheat the oven to 400ºF.

Drain potatoes and rinse them and the saucepan well.  In the same saucepan and while the potatoes are draining, heat some butter and milk, add salt to taste.  Add potatoes when the butter is melted and the milk hot.  Mash potatoes, then spread the mashed potatoes over the meat mixture.  Sprinkle the top with paprika.

Bake the Shepherd’s Pie until it heats all the way through and turns golden brown, about 25 minutes.  Let cool for 10 minutes before serving.

* We left out the paprika, hence you cannot see it in the pictures, and we had our veggies, corn and green beans, on the side. *

IMG_2481 - Edited

 

6 comments on “Savory Shepherd’s Pie”

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