How have I missed out on the wonders of shepherd’s pie for so long?
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
The flavors were excellent: a blend of ground beef, potatoes and vegetables that are hearty and satisfying. Simple pleasures. I was happy with my return to a family favorite.
Yep. I have to agree with Audrey on this one. The flavors in this delicious shepherd’s pie make my mouth very happy.
Ingredients
3# potatoes; peeled and cut into 2″ pieces
1/2 cup onion; chopped
1/2 cup carrots; small dice
1 – 1 1/2# ground beef
4 tablespoons Kerrygold butter
4 tablespoons Gold Medal flour
1 teaspoon minced garlic
1/2 teaspoon sage
2 cups Collge Inn beef broth
1 cup frozen peas
1 cup frozen corn
1 can green beans
1 cup heavy cream and more as needed
1/4 cup butter, cut into slices
salt to taste
Instructions
Preheat oven to 350°F.
Boil potatoes until softened. Mash with 1/4 cup butter cut into slices and 1 cup heavy cream, or more as needed. Salt to taste. Set aside.
To a large nonstick skillet over medium heat add a drizzle of oil. Fry the onions and carrots until the onions are translucent. Push aside the vegetables and fry the ground beef until browned and caramelized in spots. Break up into smaller pieces.
Stir beef and vegetables together and add butter to skillet. When it’s melted add 4 tablespoons flour and stir to coat. Add 2 cups beef broth and stir until thickened. Season with garlic and sage and salt and pepper to taste.
Add frozen peas, corn and green beans to skillet and stir well. Remove from heat.
Spray or grease a baking dish and layer the meat mixture onto the bottom evenly. Spread mashed potatoes on top. Place in preheated oven for 30-40 minutes. If you’d like the top browned, broil it for several minutes.
Serve hot.
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Quick Tip: Shepherd’s pie is best served with a side salad and hot dinner rolls.
Recipe and image courtesy of Melady Cooks.