Shepherd's Pie

Shepherd's Pie

To make this authentic Shepherd's Pie you would actually need to use lamb instead of beef, with beef it is technically Cottage Pie, but I grew up calling it Shepherd's Pie so that's what I call it even if it is a tad inaccurate. I double the recipe when I want to make an entire 9x13 pan to feed a crowd, As is this recipe should feed 4-6 people. Sometimes I'll add a can of diced tomatoes with their juices to the filling when I feel like it. For a different variation, use ground turkey instead of the beef, chicken broth instead of the beef broth and sweet potatoes instead of white potatoes.

-1 Tbsp olive oil
-1 lb ground beef
-1 onion, diced
-1 small package mushrooms, sliced
-2 cloves garlic, minced
-1 Tbsp butter
-1 Tbsp flour
-1 cup beef broth
-1 tsp dried thyme
-1 tsp dried rosemary
-1/2 tsp salt
-1/2 tsp black pepper
-1 Tbsp Worcestershire sauce
-4 Tbsp ketchup
-1 small package mixed frozen vegetables (I like the combination of peas, corn, carrots and green beans)
-2 large russet potatoes, peeled, diced and boiled until tender
-1/4 c milk
-4 Tbsp butter
-1/2 tsp salt
-1/4 tsp pepper
-paprika and/ or parsley for sprinkling as a garnish (if desired)

Heat oil in medium to large pot, over medium heat. Add onion and beef, stirring intermittently and breaking up the beef with a wooden spoon. Once beef is mostly brown drain off the fat and add the mushrooms and garlic. Saute an additional 1-2 minutes, drain the entire mixture using a strainer and set aside. Return pan to heat and melt butter. Once butter is melted sprinkle in the flour. Cook, stirring constantly, 1-2 minutes. Whisk in broth. Add thyme, rosemary, salt, pepper, Worcestershire and ketchup. Continue to cook, stirring, until the sauce has thickened. Add vegetables, stir, and spread into a medium sized, greased baking dish. Mash potatoes with the milk, butter, salt and pepper and spread over top of the beef mixture. Bake at 350 for 20 minutes. Sprinkle with paprika and parsley for garnish if desired. Serve.