Shepherd’s Pie

Another request from the menu a few days ago. I hope you enjoy Garret.

This recipe is the North American version, it uses ground beef and corn, not lamb and vegetables. The would also be called a cottage pie because of the beef.

If you are using cold mashed potatoes to cover the dish it sometime helps to add a bit of butter or cream, or milk to the potatoes to make them easier to work with. If you get a splash happy when adding the liquid stirring in a bit of instant potato powder will tighten them back up.

Shepherd’s Pie

1 pound ground beef

1 medium onion, diced

1 stalk of celery, diced

1 clove of garlic, minced

1 cup corn

4 cups mashed potatoes

2 tbsp flour

1 cup water

1 tbsp beef bouillon powder ( or 2 oxo envelopes)

dash or 2 worchestershire sauce

salt and pepper to taste

Put a small bit of oil in a deep sided frying pan, add the onions, garlic and celery. Fry at medium heat until the onions start to become translucent. Add the ground beef and fry until the beef is brown all the way through, stir in the corn.

Reduce the heat and add the bouillon powder and flour. Stir until the beef is thoroughly coated.

Pour in the water and stir until it becomes a thick gravy.

Add the worchestershire sauce and stir in.

Check for salt and add a bit of pepper.

When everything is mixed, place the ground beef mixture in a casserole dish.

Take the mashed potatoes and evenly cover the ground beef.

Bake at 350 F until the top is starting to brown and gravy is bubbling through around the edges