Shepherd’s Pie

I am so lucky that my in house taste tester is such an easy guy to feed.

He will try anything and he really loves simple home cooked comfort food. 

This Shepherd’s Pie is a perfect example of the kind of food we love around here.

What you need,

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3-4 large Yukon gold potatoes

1 medium sweet potato

¼ cup buttermilk

3 tbsp. butter

Salt and Pepper to taste

1 lb. lean ground beef

2 cups carrots, sliced

½ cup chopped onion

½ cup celery, diced

2 cloves garlic, minced

2 cups frozen peas

2 ½ cups beef broth, low sodium

¼ cup all-purpose flour

1 tbsp. soy sauce

1 tbsp. Worcestershire sauce

1 tbsp. fresh thyme, chopped

Salt and Pepper to taste

Start by preheating your oven to 350 degrees.  Place a baking dish (9x13) onto a sheet pan, set aside.

In a large pot of water cook the potatoes and sweet potatoes until fork tender. Drain then mash with the buttermilk, butter and salt and pepper.

Set aside.

Meanwhile in a large skillet over medium high heat cook the ground beef until well browned and cooked through. Drain off any excess fat.

Add in the carrots, onion, celery and garlic. Cook for 5-8 minutes until the veggies start to soften. Sprinkle the flour over the mixture and stir, cooking for 2 minutes. Then add ½ cup of the beef stock and scrape up any brown bits from the bottom of the pan.

Stir in the soy sauce, Worcestershire sauce, salt and pepper and the rest of the beef stock. Add in the peas and the fresh thyme.  Cook for 5-8 minutes until the gravy thickens up.

Pour the beef mixture into the baking dish. Spread the mashed potatoes over the top of the beef mixture.

Bake in the oven for 30 minutes until hot and bubbly and the top of the potatoes begin to turn a nice golden brown.

Remove from the oven and let stand for 10 minutes before serving.

I served my tasty Shepard’s Pie with a green salad.

We both loved it.

Simple hearty comfort food, it is the best!

Jen