My daughter loves my shepherd’s pie. It may be because she is crazy about mashed potatoes and my mashed potatoes are pretty darn tasty but she thinks shepherd’s pie is comfort food. With the changing weather it seems like the right time to serve up a warm and cozy meal for your family and this might be the perfect recipe to try. Enjoy!
3 medium potatoes
2 cloves of garlic peeled and sliced in half
1 tablespoon butter
1-2 tablespoons milk
Salt and pepper to taste
2 carrots peeled and diced
1/2 cup frozen corn
1/2 cup frozen peas
1 pound meat (your favourite is fine, ground beef or lamb maybe, I used a vegetarian substitute)
1 small onion
1 large tablespoon of Worcestershire sauce
2 tablespoons tomato paste
1 1/2 cups vegetable stock
1/2 cup grated cheese
1.Preheat oven to 180° C or 360° F
2. Peel the potatoes, chop into small chunks and put in a small pot with the peeled and halved garlic. Cover with water and bring to a boil over medium high heat. Cook until the potatoes are fork tender and then drain the water and return to pot
3. Add the butter, milk and salt and pepper. Mash until smooth. I like to use an electric hand mixer because I like my mash potatoes lump free. Set aside,
4. In a large frying pan brown the meat and add the onions while it cooks through.
5. Steam the carrots, peas and corn for a few minutes until tender and add to the meat.
6. Pour the Worcestershire sauce, tomato paste and vegetable stock over the meat and veggie combination. Stir to coat and mix. Simmer for 5-10 minutes while the sauce thickens a little.
7. Grease a baking dish, I like to use individual ramekins but an 8×8 glass dish would work also. Pour the meat mixture over the bottom of the container and spoon the mashed potatoes over the top. Spread gently to cover the bottom layer. Top with the grated cheese.
8. Bake for 20 minutes and serve hot.
I hope this warms your hands and soul, happy Thursday everyone.