Monday, February 23, 2009

The Mommy's Shepherd's Pie

This recipe makes two family sized (2 adults, 2 kids and a bit leftover for lunch) Shepherds Pie’s – I usually freeze one and have one for dinner. You could easily half this recipe if you just want to one meal out of it. With two small kids and seemingly no time…I’m all about cook once eat twice or more!
Oh.....and I use carrots instead of the traditional corn because that's the kind of chick I am (and it's what my family prefers) but you can use whatever veggie pleases you and your crew!

Grocery List

Family Pack of Lean Ground Beef (2.5 lbs)
8 potatoes (3 lbs), chopped
¾ cup milk
2 tbsp butter
salt and pepper
1 package of dry onion soup mix
8oz package of mushrooms, chopped
2 onions, chopped
3 ½ cups of chopped carrots (or you could substitute with 2 cans of creamed corn)
3 tbsp of Worchester Sauce
2 ½ cups of Ketchup
¾ cup of Steak Sauce (I use HP)
Sprinkle of Paprika

Cooking It All Up

Chop the potatoes and carrots. Bring each to a boil in separate pots and let cook until softened. The potatoes need to be fully cooked so you can mash them, the carrots should be soft but not mushy.

Meanwhile, brown the ground beef. Once browned drain it and rinse (I do this to remove the extra grease but it’s totally optional). While the beef is draining in the strainer, brown the mushrooms and onion in the same pan. Return the beef to the pan, add the onion soup mix, Worchester sauce, ketchup and steak sauce, mix well and set aside.

Drain the potatoes and mash with the milk, butter, salt and pepper to taste. Also drain the carrots and set aside.

Assembly and The Grand Finale

Layer the beef mixture into two casserole dishes. Top with carrots (or creamed corn if you prefer), top with mashed potatoes. Sprinkle with Paprika.

At this point I set one dish aside for freezing and I cook the other in a preheated 350 degree oven for 30 minutes, remove cover and broil for 3 minutes.


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