Shepherds Pie

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Wow! It’s been a minute since I have shared a new recipe. This one has been a family staple since I was real little. Of course, I have altered it and you can too! Substitute ingredients that your family enjoys to make your shepherds pie even more delicious. It is great to take to events and is so delicious as left overs. Give it a taste, you’ll see!

Shepherds Pie

Serves 4

 

Mashed Potatoes

  • 4 large Russet potatoes (peeled and cubed)
  • 1 tbsp Salt
  • 1/3-1/2 cup Milk
  • 1 tbsp Sour cream
  • 2 tbsp Butter
  •  S & P to taste
  • Water

Gravy

  • 1 Beef boullion cube
  • 1 cup Water
  • 1 tsp Gravy Master (for taste and richness)
  • 1 tbsp Flour & 1/4 cup water (mix together-thickener)

Additional Ingredients

  • 1 1/2-2 lbs Ground Venison or Beef
  • 1/2 White onion (chopped)
  • 2 Garlic cloves (diced)
  • 1/2 cup Carrots (chopped)
  • 1/2 cup Peas
  • 1 Green onion (sliced finely)
  • S & P to taste
  • 1 tsp Onion powder
  • 1/2 tsp Parsley (chopped)

Each part of the recipe has different cook times. Start the potatoes, work on cooking the meat, mash the potatoes,  make the gravy, then make your casserole.

First, put your peeled potatoes in a large kettle and cover completely with water. Add in the tablespoon of salt. Put the kettle on the stove covered, on medium high heat. Boil the potatoes until fork tender (approximately 15 mins). Drain the potatoes completely. Add in the remaining ingredients for the potatoes. Mash until smooth.

To make the gravy, pour in the water and boullion cube into a small kettle. Bring it to a boil on medium heat and add in the gravy master. Grab a whisk and begin mixing as you add in the flour mixture. This will thicken the gravy slightly. Remove from the heat once the gravy has thickened.

Next, in a large skillet add in the meat, onions, garlic, and seasonings. Put on medium high heat. Stir frequently until the meat is completely browned and cooked. As you are stirring, break the meat into small pieces Once the meat is cooked, pour it into the bottom of a buttered casserole dish.  Distribute the carrots and peas over the meat. Pour the gravy over the top of the meat and veggies.

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Add the potatoes on top and smooth them out. Cover the casserole dish and bake for 20 minutes at 375°. Remove the casserole from the oven, take off the top of the casserole and sprinkle on the green onions. Cool slightly and serve.

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As always, enjoy! This dish is also great with ground turkey and chicken, along with sweet potatoes!

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