Classic Shepherd’s Pie

• Meat

  • 1 1/2 lbs Ground beef, ground

• Produce

  • 4 Carrots, (about 1 and 1/2 to 2 cups, medium
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1 Onion, chopped {about 2 cups}, medium
  • 1 1/2 cups Peas, frozen
  • 5 lbs Potatoes

• Canned Goods

  • 1 1/2 cups Beef broth

• Condiments

  • 1 tsp Better than bouillon paste* (see note
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Pepper
  • 2 1/2 tsp Salt
  • 1/2 tsp Seasoning salt

• Dairy

  • 3/4 cup Butter, salted
  • 1 cup Cheddar cheese
  • 1/3 cup Milk
  • 1/2 cup Sour cream

Found on thefoodcharlatan.com

Ingredients

• 5 pounds potatoes, peeled and chopped into 1 or 2 inch pieces
• 1/2 cup (1 stick) salted butter
• 1/2 cup sour cream
• 1/3 cup milk, or to taste
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 4 tablespoons (half stick) salted butter
• 1 medium onion, chopped (about 2 cups)
• 4-5 medium carrots, (about 1 and 1/2 to 2 cups)
• 1 and 1/2 cups frozen peas
• 1 and 1/2 pounds ground ground beef
• 1 and 1/2 cups beef broth*
• 1 tablespoon cornstarch
• 1 and 1/2 teaspoons Worcestershire sauce
• 1 teaspoon Better Than Bouillon paste* (see note)
• 1 and 1/2 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 cup shredded cheddar cheese

Directions

• Fill a large stock pot with plenty of water. Add the chopped potatoes and make sure the water covers them.
• Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20-25 minutes, until the potatoes are fork tender.
• Drain the potatoes and return to the pot.
• Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them.
• Stir in sour cream, milk, 1 teaspoon salt, 1/2 teaspoon pepper, seasoning salt, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
• In a large skillet, melt 4 tablespoons butter over medium heat.
• Add the onions and carrots. Saute for about 8 minutes, until the carrots are tender.
• Add the ground beef and cook and crumble until no longer pink, about 5-6 minutes.
• Drain the fat.
• Add the frozen peas.
• In a small bowl, stir together beef broth* and cornstarch.
• Add this mixture to the meat, as well as the Worcestershire sauce.
• Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
• Season with salt and pepper. Taste it and see how you like it! Add other seasonings if you want.
• Preheat your oven to 350 degrees F.
• Pour the meat mixture into a deep 9x13 inch casserole dish.
• Top with the mashed potatoes and spread evenly.
• Top with cheddar cheese.
• Bake at 350 for about 30 minutes, or until bubbly. (You could do 375 if you are in a hurry. Check it at 20 minutes.)
• Broil on the top rack for about 2 minutes if you are obsessed with crunchy brown cheese like my family is. Dont walk away!!
• Now invite over the neighbors. Because this pie feeds a crowd!

Nutrition