Shepherd's Pie

I have been meaning to make shepherd's pie for ages now, and finally got the chance to make it for a baby shower potluck last weekend.  I was excited to try my hand at this easy casserole because it's what I always order when I go to the Irish pub here on campus.  It's also one of those comfort foods that is perfect for evenings when you're just kickin' back, relaxing, watching TV on its corner tv stand, and enjoying family time.

Really, what's not to love?  It's beef, vegetables, and mashed potatoes gone π. 

(I'm gonna be super upset if, after I publish this post, that pi symbol up there gets all distorted and weird.)

I'm sure there is a more traditional way of making this, but here is one that is great for a low budget individual.  I've also tried to make it healthier, though there was nothing I could do about the potatoes.  They will be their starchy selves :)  Okay, let's get on with it! 

Ingredients (1 casserole):
-1 lb lean ground beef
-1 onion, chopped
-1 tbsp vegetable oil
-3 cups frozen veggies (try the basic kind, with corn, carrots, and peas)
-4 russet potatoes
-1/2 stick margarine
-1/4 skim milk
-1/2 cup vegetable stock
-3 tsp Worchestershire sauce
-1-3 tsp salt and pepper (your call)
-1 packet turkey gravy mix
-1 tbsp flour

1.  Peel potatoes, chop into 2" cubes, and put them in a pot with lukewarm water.  Salt the water.  Bring to a boil.

2.  Heat a large skillet to medium.  Add oil and chopped onions, and let them get all caramelized and delicious.

3.  Add ground beef to the onions and crank up the heat.  Use a spatula to break the meat apart.

4.  Here are the vegetables!  It's so much easier to just use frozen vegetables when it comes to shepherd's pie.  After cooking with the meat and being baked, no one will know the difference. :)

And here's my secret ingredient: the turkey gravy mix!  This will help flavor the meat even more.  The key is to have really flavorful meat so that it complements the milder taste of mashed potatoes.

Okay, so add the thawed vegetables, vegetable stock, Worcestershire sauce, and gravy mix to the meat.

I also used a tablespoon of flour to help thicken the mix a bit.  Lower heat to medium-low. 

See how thick that is?

5.  Check on the potatoes.  They usually take about 15-20 minutes to get nice and soft and mashable.  Once it gets to that point, remove from heat and drain.

6.  Dump the potatoes right back into the pot you boiled them in.  To the potatoes, add margarine and milk.  Season it with salt and pepper.  I usually mash it with a whisk because it does the job just as well as any potato masher, but it's up to you :)

7.  Remove meat mixture from heat.  Place in 13 x 9 baking dish.  Mmm!  It's so tasty already!  This would make a nice filling for pasties. 

8.  Now, spoon big dollops of mashed potatoes right on top.

Make sure to spread it out evenly.

9.  Now you have two options.  You can either cover it in foil and store in fridge for up to 24 hours, OR you can bake it right away if you plan on serving it that day.  Bake it for 30 minutes on 375F, then crank up the broiler for 5 minutes before you take it out.

I don't have a finished product picture because this pie was devoured in very little time, but I got Theresa to hold up her spoonful of pie before she loaded it onto her plate :)

Yum!  A perfect mix of lean and flavorful meat and vegetables, and delicious mashed potatoes on top, all of it baked together such that it becomes one.

Try this out next time you're entertaining!  It's so easy to make, low cost, and if you use the low-fat options I suggested, it can be a healthy meal.  The folks at the shower all really loved it!

For a printable version of this recipe, please click here.
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In other news, keep a watch out for the FIRST EVER SUNNY-SIDE UP RECIPES GIVEAWAY, made possible by csn stores.  I think I am more excited than you are about this.