I’m back today with more FOOD! When I told the kids we were having Shepherd’s Pie for dinner they were thrilled!! Now, we’ve since learned that Shepherd’s Pie is usually made with lamb or mutton and that Cottage Pie is made with beef. No matter what you call it, my family loves it.

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I made it in a smaller dish this year and think it really turned out better with the thicker layers. The plates were from WalMart years ago, the shamrocks are from Trader Joes. I buy them every March and then plant them after St. Patrick’s Day!

Shepherd’s Pie Recipe

For potatoes:
2½ pounds large Yukon Gold potatoes
1½ cups half-and-half
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sour cream
1/4 cup shredded cheddar cheese
1 T. chopped green onion
Kosher salt and freshly ground black pepper

For veggies:
10-16 oz. bag frozen peas and carrots (I buy in the microwaveable bag and cook)

For meat:
1 onion, chopped
1 lb. lean groun beef
2 T. flour
2 T. ketchup
2 T. worcestershire sauce
1 packet brown gravy
1 cup water
1/2 cup shredded cheddar cheese

1. Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
2. Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. (I just put mine in the microwave for 2 minutes).  With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly mix in the cream/butter, sour cream, cheese, green onions, 2½ teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth.
3. In a separate pan, cook onion until clear.  Add beef and cook until well browned.  Pour off excess fat, then stir in flour and cook 1 minute.  Add ketchup and worcestershire sauce and cook 1 minute.  Add water and gravy packet.  Bring to a boil, reduce heat and simmer for 5 minutes.
4. Prepare a 2 quart casserole dish by spraying with Pam.  Spread beef in an even layer on the bottom.  Spread peas and carrots on top. Top with mashed potato mixture and sprinkle with remaining cheddar cheese.
5. Bake at 350 degrees for 20 minutes or until golden brown.

Notes:

• To shave a lot of time off of this recipe, substitute prepared mashed potatoes in this dish. I doctor mine up with the sour cream, cheese, green onion and pepper when doing this.
• I usually make this up to a day in advance and then just pop in the oven before dinner and heat thoroughly, making for a great school night supper.  You may need to add time to the cooking if it comes straight from the fridge.

The really sad part of this story is that when we cleaned the kitchen after dinner we forgot to store the leftovers. They weren’t discovered until this morning and I tossed them. Honey thought they would be okay but nobody was willing to risk it. Guess it’s sandwiches for dinner tonight. :-)

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