Three recipe posts in one month -- I'm on a roll! I'm really trying to get back into the groove of things. Honestly, I feel like I've lost touch a little bit with my food photography skills because I haven't been doing it often, so I'm on a mission to get back on track!
Shepherd's pie was on the menu for dinner tonight. This version sure is delicious and comforting, especially on a cold night after a long day of work! If you want a healthier spin, check out my Shepherd's Pie with Cauliflower Mashed Topping (recipe here).
Just for fun, scroll down and check out my original photo (yikes) and post about shepherd's pie from 2011... there's a cute picture of my Granddaddy giving me his two-thumbs-up rating! Love him!
- 4 large Russet potatoes, peeled and cubed
- 1/4 c butter
- 1/2 c heavy cream or milk, or to desired texture
- 2 tbsp Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/8 tsp onion salt
- 1/4 c shredded cheddar cheese
- Paprika, for sprinkling on top
- 5 carrots, chopped
- 2 tbsp butter
- 1 c onion, finely minced
- 2 large garlic cloves, finely minced
- 1 1/2 lb ground beef
- 2 tbsp all-purpose flour
- 1/4 c Worcestershire sauce
- 1 c brown gravy, homemade or store-bought
- 1/2 tsp dried parsley
- 1/2 c frozen corn
- 1/2 c frozen peas
- Salt, to taste
- Pepper, to taste
Preheat oven to 375 degrees.
Make the mashed potato topping. Place the potatoes in a medium-sized pan and cover with water. Bring to a boil. Turn down the heat and simmer 20 minutes, or until a fork easily pierces through. Drain the potatoes and return them back to the pot. Place the pot back on the burner with the burner turned off. Add the butter heavy cream or milk, Parmesan, garlic powder, pepper, and onion salt. Mash with a potato masher until smooth and creamy. Set aside.
Meanwhile, make the filling. Boil the carrots in a small pot of water until tender. Drain and set aside.
Heat the butter in a large skillet over medium heat. Add the onions and cook until translucent. Add the garlic, and cook for 1 minute longer. Stir in the beef and cook until no longer pink. Drain the fat from the pan. Stir in the flour, stirring and cooking for 1 minute. Pour in the Worcestershire, brown gravy, and parsley. Bring the mixture to a simmer, and continue to cook and stir until it thickens. Stir in the corn and peas. Season with salt and pepper, to taste.
Assemble the pie: Pour the beef mixture into the bottom of a 1 1/2 quart baking dish. Spread the cooked carrots evenly on top. Using a spatula, spread the mashed potatoes evenly over all. Sprinkle the shredded cheddar and paprika on top.
Bake for 20 minutes, or until the top is golden. Allow to sit at least 5 minutes before serving.
Original Photo and Post: 04/20/2011
I had contemplated using this recipe for the next edition of "Fridge Fridays" but decided against such since mashed potatoes was the main ingredient last time. This is a meal that I tend to make with leftover mashed potatoes. Yesterday was cold and rainy and, to me, this is comforting on those days.
We had my granddaddy over for dinner and he decided that he would like to be my food critic for the night. See below for his rating.
Two thumbs ups!