Shepherds Pie #recipe

Shepherds Pie

{Thanks for the picture Morgan!}

1 1/2 lbs ground round beef

1 chopped onion 

1-2 cups chopped vegetables – peas, carrots, corn, 

1 1/2 – 2 lbs potatoes (3 big ones)

8 tablespoons butter

1/2 cup beef broth

1 teaspoon Worcestershire sauce

Salt, pepper, and any other seasonings of choice

1 Peel and chop potatoes, boil in water until tender.

 While the potatoes are cooking, melt 4 Tablespoons butter (about 1/2 a stick) in large frying pan.

 Sauté onions in butter until tender over medium heat. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked so that they’re not too mushy.
4 Add ground beef and sauté until no longer pink. Add salt and pepper, Worcestershire sauce, and beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

 Mash potatoes in bowl with remainder of butter.

6 Place beef and onions in baking dish. Mashed potatoes on top. Rough it up with a fork so that there are peaks that can brown nicely. 

 Cook in 400 degree oven until brown (about 30 minutes). Broil for last few minutes if necessary to brown.


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