SHEPHERD’S PIE

You can use lamb or hamburger
Print Recipe
Course: Main Course
Cuisine: English
Ingredients Method

Ingredients
  

  • 1 1/2 lbs (1 Kg) Ground Round Beef or lamb (cut into small pieces)
  • 1 Onion
  • 1 to 2 Cups Vegetables, chopped carrots, corn, peas.
  • 3 lbs (1.4 Kg) Potatoes
  • 8 tbsp Butter
  • 1 Cup Beef broth or stock
  • 1 tsp Worcestershire Sauce
  • Salt, Pepper, and Other Seasonings of Choice

Method
 

  1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
  2. While the potatoes are cooking, melt 4 tablespoons butter (1/2 stick) in large frying pan.
  3. Sauté onions in butter until tender over medium heat (10 mins). 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.
  4. Add ground beef and saute until no longer pink.
  5. Add salt and pepper.
  6. Add Worcestershire sauce.
  7. Add half a cup of beef broth and cook uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
  8. Mash potatoes in bowl with remainder of butter, season to taste.
  9. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with designs in the potatoes as well.
  10. Cook in 400 degree F. oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.