What’s better than a casserole of a layer cooked meat and sauté veggies topped by golden brown mashed potatoes? The American version of shepherd’s pie is easy to make and deferent to taste if you had ever tried the British version of lamb.
Cooking time: 50 min
Preparation time: 15 min
- 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
- 8 Tablespoons (1 stick) butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 lbs ground round beef
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt, pepper, other seasonings of choice
Peel and cut the potatoes into cubes, place them in a hot water pot, add 1 tsp of salt and let them to boil until tender.(20 min)
Meanwhile, on a medium heat, melt 4 tbsp of butter, add the chopped onions and cook for 6 to 10 min
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
3 Add ground beef to the pan with the veggies mixture. Cook until no longer pink. Season with black pepper and salt to taste.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if needed to keep the juicy texture of the meat.
Once the potatoes are cooked, remove from the pot. Place them in a separate bowl, add 4tbsp of butter , black pepper and salt to taste. Using a potato masher or a fork mash everything.
On a baking sheet, layer the meat mixture, and the mashed potatoes, let your kids design the top of the mashed potatoes.
Bake in a preheated oven 400°F.
Cook until golden browned for 30 min.