This is a great dish to make for a herd, or to plan for leftovers.  It’s a feed, to be sure.  It is also a great way to use up a lot of produce from the garden, as it can be frozen if you like.

The addition of Worchestershire sauce is a quirky taste that I was reluctant to try at first, but adds an interesting dimension that I now wonder how I ever did without.

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Shephard's Pie

This is also known as cottage pie, is loaded with flavorful veggies, topped with fuffy mashed potatoes, and baked to perfection.

Prep Time

1 hr

Cook Time

40 minutes

Servings

people

Ingredients

Meat Mixture

• 1 tbsp olive oil
• 1.25 lbs lean ground beef
• 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1 large onion
• 1/2 tsp red pepper flakes
• 2 tbsp Worcestershire Sauce
• 1 pkg onion soup mix
• 1 cup beef broth
• 2 cups vegetables peas, corn, carrots, beans - frozen/fresh

Mashed Potatoes

• 5 large potatoes
• 4 tbsp butter
• 1/2 cup milk
• 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste
• 1 tsp parsley optional

Prep Time 1 hr Cook Time 40 minutes Servings people Ingredients Meat Mixture 1 tbsp olive oil 1.25 lbs lean ground beef 1/2 tsp salt to taste 1/2 tsp black pepper to taste 1 large onion 1/2 tsp red pepper flakes 2 tbsp Worcestershire Sauce 1 pkg onion soup mix 1 cup beef broth 2 cups vegetables peas, corn, carrots, beans - frozen/fresh Mashed Potatoes 5 large potatoes 4 tbsp butter 1/2 cup milk 1/2 tsp salt to taste 1/2 tsp black pepper to taste 1 tsp parsley optional

Instructions

1. Wash, peel, and cube the potatoes before putting them in a pot to boil
2. Add the olive oil to a large skillet and brown the beef, scrambling and breakiing it up until browned.
3. Dice up the onion, and add it and the garlic to the skillet. Cook a few minutes to soften the onion.
4. Add the pepper flakes, Worchestershire, onion soup mix, and beef broth, and mix it before addiing the vegetables. Cook to heat for a few more minutes, then set aside or to simmer. Now is a good time to pre-heat the oven to 350 degrees.
5. By now the potatoes are ready. Drain them, sprinkle to salt and pepper overtop, and toss the butter into the pot to melt. I leave the lid on while this happens to keep the heat in.
6. After a minute, remove the lid and beat in the butter adding a little if necessary. Then add the milk in glurps until a nice smooth texture develops, and cover again with the lid.
7. Empty the meat mixture into a 9 x 15 baking dish and spread it out evenly. Add the mashed potatoes in globs over the top and smooth it together with a spatula. Draw the tines of a fork lenghtwise accross the top to create a texture. (Don't do it crosswise... it will explode!!)
8. Bake uncovered at 350 for 40 minutes or until the ridges of the mashed potatoes are browned and your mouth is watering and you just can't wait anymore.

Recipe Notes

Once done (oh, the wating!!), this is a great cold day meal that holds its heat, and stays delicious to the last bite.  The worchestershire sauce is a curiosity that simply makes this dish.