Tuesday, March 29, 2016

Shepherd's Pie

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You don't know how much I LOVE Shepherd's Pie!

And I LOVE that it can be made in individual ramekins or in a large baking dish.  I've been on a "what can I make in a ramekin" kick lately and this worked perfectly.

To me it has the makings of the perfect meal.  Meat, Veg, and Taters!

If it wasn't for my love of veggies I could totally be a meat and potatoes only person, lol or as my hubby would say a potatoes only person!

This also falls under the 45 minutes or less category which is great for weeknights when you're running here and there with the kiddos and need a quick and delicious dinner.

So try this today and you will be glad you did!

Here's what you need:

1 pound ground beef
1 tsp. kosher salt
1/2 tsp. pepper
1/2 yellow onion, diced
3 large carrots, peeled and diced
1 cup frozen corn or peas or any veggies you like.  It really depends on what's on hand at the time I'm making this dish
1 brown gravy packet
1 cup water
1 Tbs. Worcestershire sauce
1/2 tsp, garlic powder
1/2 tsp onion powder
1/2 tsp, thyme

Mashed Potatoes
3 large russets, peeled and diced
1/2 cup heavy whipping cream
4 Tbs. butter, unsalted
1-1/2 tsp. kosher salt
1/2 tsp. pepper

shredded cheese
chives, chopped

Preheat oven to 375 degrees.

Peel and cube potatoes and place in a stockpot with cold water.
 Cover and heat on high until comes to a boil.  Simmer over a medium heat until fork tender, about 15 - 18 minutes.
Drain and set, uncovered, back on burner (turned off) to dry out for a minute.
Using whichever tool you prefer, steel masher, ricer, beaters, etc. mash the potatoes until all the chunks are gone.
Add the cream, butter, and salt & pepper and mix until smooth and incorporated.  Taste for seasonings and add more cream if you like them "wetter".  I like a smooth but thick mashed potato. Set aside.  This can be made at the same time as the meat so they are done at the same time too.
In a large skillet brown the ground beef with the salt and pepper.
Add the onions and the rest of the seasonings and cook for a couple of minutes until tender.
Add the veggies you are going to use.  I added par cooked carrots and frozen corn.
Add the brown gravy, water, and Worcestershire sauce and stir until combined.  Simmer for 10 minutes.
Pour into 4 - 6 ramekins or one 2 - 3 quart baking dish and spread out to cover the bottom.
Cover with the mashed potatoes and smooth out over the meat mixture.
Sprinkle with shredded cheese and bake for 20 minutes or until the cheese is melted.
Sprinkle with chives and serve.
Nom nom nom.  Deeeelicious!


Serves 6 or so
Here's the handy printable - Shepherd's Pie

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