Shepherd's Pie

Shepherd's Pie

I read somewhere that this is actually called "Cottage Pie" because it is made with beef.  Authentic shepherd's pie is usually made with lamb or mutton.  I am not much of a fan of lamb/mutton, and I happen to have all the ingredients on hand to make it with ground beef.  I think in my neck of the woods, it is widely accepted that this dish is called "Shepherd's Pie," so that is what I am calling this.  This is the last of this week's meals before I did my grocery shopping, which happened today but I had already taken out the meat to thaw.

I'd have to say that it does not look too appetizing, and it may very well be too moist/saucy.  That is not a major problem, as it can be improved next time by adding less liquid, or more thickening agent.  Also, it may help if I spread the potato mixture over the top more evenly to the edge, creating a seal.  Either way, I hope it tastes better than it looks because I have not tried it yet at the time of this posting.  The recipe as adapted from Simply Recipes: Shepherd's Pie.  Normally I probably wouldn't have put cheese on the top, but the husband requested so I obliged considering he has been wanting me to try making this for quite some time now.

Potatoes:
2 to 2 1/2 pounds russet potatoes, peeled, cut into 1" chunks
salt, black pepper
1 1/4 cup nonfat milk
2 tablespoons unsalted butter
1 teaspoon minced garlic

Meat Mixture:
2 pounds lean ground beef (I used 90/10)
2 small white onions, peeled, chopped
Lawry's seasoning salt, pepper, to taste
2 cups (approximately) frozen mixed vegetables
1 1/2 cups beef broth (I used purchased boxed)
1 1 1/2 tablespoons cornstarch

1 cup shredded cheese (I used mild cheddar and Monterey Jack cheese blend)

Place potatoes in large saucepan with cold water to cover by 1".  Add 2 teaspoons salt; cover and bring to boil over high heat.  Cook until potatoes are tender, test with fork/knife.  Combine milk, butter and garlic in glass measuring cup; microwave on high until butter is melted.  When potatoes are done, drain them in a colander.  Add potatoes back to pot over low heat to dry out.  Mash with potato mashing tool.  Add milk mixture and black pepper to taste; stir gently just until combined.

Heat the oven to 375°F.  Grease a 13x9" glass baking dish with nonstick cooking spray; set aside.

Heat a large frying pan or wok over high heat.  Brown beef in hot pan; add onions.  Stir and cook until meat is cooked through and the onions are softened.  Add 1 cup of the broth and vegetables; let cook until mixture is heated through.  Combine remaining broth with cornstarch in a cup or small bowl.  Add cornstarch mixture to meat mixture in pan; stir and cook over high heat until liquid is thickened.

Pour meat mixture into prepared pan.  Spread mashed potato mixture over the top of meat mixture.  Sprinkle with cheese if desired.  Bake 20 minutes or until heated through.


Makes 8 to 12 servings