Shepard's Pie by
Ingredients
For mashed potatoes:
5 pounds peeled and diced potatoes
1/2 cup salted butter
1/2 cup sour cream
1/3 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For beef mixture:
4 tablespoons salted butter
2 cups chopped onions
1 cup diced carrots
1-1/2 cups frozen peas
1-1/2 pounds ground meat (beef, pork or lamb)
1-1/2 cups beef broth
1 tablespoon cornstarch
1-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
1 cup shredded cheddar cheese
Instructions
Preheat oven 350°.
Fill a large stock pot with plenty of salt water. Add the chopped potatoes and make sure the water covers them. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20 - 25 minutes, until the potatoes are fork tender. Drain the potatoes and return to the pot. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them. Stir in sour cream, milk, salt, pepper, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
In a large skillet, melt 4 tablespoons butter over medium heat. Add the onions and carrots. Sauté for about 8 minutes, until the carrots are tender. Add the ground meat and cook and crumble until no longer pink, about 5 - 6 minutes. Drain the fat. Add the frozen peas.
In a small bowl, stir together beef broth, salt, pepper, cajun seasoning and cornstarch. Add this mixture to the meat, as well as the Worcestershire sauce. Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
Pour the meat mixture into a deep 9 x 13 inch casserole dish. Top with the mashed potatoes and spread evenly. Sprinkle cheddar cheese evenly over top.
Bake at 350° for 30 minutes, or until bubbly. Turn the temperature to broil and broil on the top rack for about 2 minutes, if you want a crunchy brown cheese on the edges.
Let rest for 10 minutes, then serve warm.
Fill a large stock pot with plenty of salt water. Add the chopped potatoes and make sure the water covers them. Bring to a boil, covered, over high heat. Reduce the heat to medium and continue boiling for about 20 - 25 minutes, until the potatoes are fork tender. Drain the potatoes and return to the pot. Add 1/2 cup butter. Mash with a potato masher or mixer until they are as smooth as you like them. Stir in sour cream, milk, salt, pepper, garlic powder, and onion powder. All seasonings are to taste. Cover and set aside.
In a large skillet, melt 4 tablespoons butter over medium heat. Add the onions and carrots. Sauté for about 8 minutes, until the carrots are tender. Add the ground meat and cook and crumble until no longer pink, about 5 - 6 minutes. Drain the fat. Add the frozen peas.
In a small bowl, stir together beef broth, salt, pepper, cajun seasoning and cornstarch. Add this mixture to the meat, as well as the Worcestershire sauce. Cook over high heat for about 5 minutes, or until the mixture boils and the sauce has thickened. Cook and reduce until it has reached a consistency you like.
Pour the meat mixture into a deep 9 x 13 inch casserole dish. Top with the mashed potatoes and spread evenly. Sprinkle cheddar cheese evenly over top.
Bake at 350° for 30 minutes, or until bubbly. Turn the temperature to broil and broil on the top rack for about 2 minutes, if you want a crunchy brown cheese on the edges.
Let rest for 10 minutes, then serve warm.