I mentioned last week that I was giving a presentation on Ireland to John’s class. Well, I hemmed and hawed over which dish to take and settled on Shepherd’s Pie. It is really super yummy, and my boys love it, but I wasn’t sure if the majority of the class would like something where all their food groups were touching. Let me just say that all that worry was for naught. They gobbled up the entire dish – some of them coming back for seconds and thirds!!
Shepherd’s Pie
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
- 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.
- 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.
- 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.
- 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.
- Bake at 350 degrees for 20 minutes or until golden brown.
Notes:
- I OFTEN substitute instant mashed potatoes in this dish. I use Hungry Jack flakes and make according to the package for a serving of 6. I then stir in the sour cream, cheese, green onion and pepper. It takes so much time off the prep.
- 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.
While I was cooking, I went ahead and doubled the recipe and kept one in the fridge for our own supper that night. It’s a great, filling, stick-to-your-bones kinda meal for St. Patrick’s Day!!
DIXIE DELIGHTS DELIVERED
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