Being stuck inside is the pits, but that doesn’t mean that you can’t make something comforting at home! This is a recipe for Shepherd’s Pie that I throw together from time to time, and my family loves it.
Prep time 20-30 Minutes. Cook time 30 minutes.
- 6-7 Yellow Potatoes, cut into chunks
- 1lb Protein of choice – Lamb is traditional but ground beef works just as well.
- 2 Carrots, peeled and chopped fine
- 4-5 Sticks of celery, Washed/chopped fine
- 4 Cloves garlic, minced
- 1 Cup diced yellow onion
- 1 Small can of sweet corn
- 2TBSP Tomato Paste
- 2TBSP Worcestershire Sauce
- 1 Cup Beef stock
- 1/2-1 Cup of milk
- 8tbsp butter or margarine
- 1tsp Parsely
- 1tsp Onion powder
Start by cutting up the potatoes into rough chunks, and placing into boiling water. You can skin them if that’s your preference, but I feel that they add a nice texture. Let them boil until you can easily pierce one with a fork.
Begin by chopping 2TBSP Garlic, as well as your Carrots, Celery and Onion, and add to a pan with 1TBSP of your choice cooking oil. Cook until onions begin to soften.
Next, add your protein. Stir and cook until meat is fully cooked, and then drain the fat. Once drained, add the Beef stock, Worcestershire and Tomato paste. Mix well. Add the corn, and let simmer about 10 minutes. Any juices left over are fine, and add to the flavor.
At this point, your potatoes will be ready to mash. I prefer to use a hand mixer, but if you don’t have one, a fork or large spoon will work just as well. Add in the potatoes, 2TBSP minced garlic, the onion powder, butter, and parsley. Begin to mix, slowly adding milk until you reach the desired consistency.
Once finished, add the meat to a large casserole pan, and slowly layer the potatoes over the top. Bake in the oven at 350 for about 30 minutes, and turn on the broiler once done to give the top a nice little crisp.
Hope you enjoy it!