Let me first apologize for the millions of years between blog posts (okay, maybe just a half a year, but it’s been a while). I’ve been focusing a lot of time and energy on getting my Etsy shop ready for the holidays. It has been a ton of fun and I’ve really enjoyed the process, but I am most definitely ready to get back to blogging as the holiday market events come to a close. I’ve also been majorly slacking in the cooking department and I’m attempting to get back in the routine of meal planning and actually cooking dinner for my family every once in a while. 🙂
This shepherd’s pie recipe is adapted from the She Reads Truth advent devotional that I typically read for the advent season. They include a handful of recipes each year that are always delicious. This is one recipe that you’ll definitely want to bookmark.
Prep Time: 30 minutes; Cook Time: 30 minutes; Yield: serves 8-10
For Mashed Potatoes
- 3-4 pound Yukon Gold potatoes, chopped into 2 inch chunks
- 1/2 cup salted butter (I use Kerrygold)
- 1/2 to 1 cup milk or cream (can substitute with almond milk)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
For Beef & Vegetable Mixture
- 4 tablespoons salted butter
- 1 medium onion, chopped (about 2 cups)
- 5 medium carrots, sliced (about 2 cups)
- 2 cups frozen peas
- 2 pounds ground beef
- 1 1/2 cups beef broth (recipe for bone broth here)
- 1 tablespoon cornstarch
- 2 teaspoons Worcestershire sauce
- salt and pepper to taste
- Fill a large stock pot with water. Add the chopped potatoes, making sure the water covers them. Bring to a boil, then reduce heat to medium and continue boiling for 20-25 minutes.
- While potatoes are boiling, melt 4 tablespoons butter in large skillet over medium heat.
- Add the onions and carrots to the skillet. Saute for about 8 minutes until carrots are tender.
- Add the ground beef to the onion and carrot mixture; cook and crumble until no longer pink, about 5-6 minutes.
- Drain the fat from the meat mixture and add the frozen peas.
- In a separate bowl, stir together beef broth, cornstarch, and Worcestershire sauce. Add this mixture to the meat and cook on high heat until it boils (about 5 minutes). Continue cooking until it has reduced to a consistency you like. Season with salt and pepper.
- Preheat oven to 350 degrees.
- Once the potatoes are finished boiling and fork tender, drain and return them to the pot. Mash with a potato masher or electric mixer (immersion blender works well, too).
- Stir in milk or cream, 1/2 cup butter, salt and pepper, garlic powder, and onion powder–all to taste.
- Spread the meat and vegetable mixture in the bottom of a deep casserole dish, then spread the mashed potatoes evenly on top. Spot the top with butter for a more golden top.
- Bake at 350 degrees for 30 minutes, until it bubbles on the sides. Let it cool slightly and serve! Makes great leftovers as well!