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Shepherd’s Pie

December 15, 2016

Shepherd’s Pie

 

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.

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Shepherd’s Pie

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

Directions

  1. 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.
  2. While potatoes are boiling, melt 4 tablespoons butter in large skillet over medium heat.
  3. Add the onions and carrots to the skillet. Saute for about 8 minutes until carrots are tender.
  4. Add the ground beef to the onion and carrot mixture; cook and crumble until no longer pink, about 5-6 minutes.
  5. Drain the fat from the meat mixture and add the frozen peas.
  6. 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.
  7. Preheat oven to 350 degrees.
  8. 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).
  9. Stir in milk or cream, 1/2 cup butter, salt and pepper, garlic powder, and onion powder–all to taste.
  10. 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.
  11. Bake at 350 degrees for 30 minutes, until it bubbles on the sides. Let it cool slightly and serve! Makes great leftovers as well!





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