Not My Mum’s Shepherd’s Pie
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Ingredients
- 1 1/2lbs Ground Beef
- 1large Onion
- 3cloves garlic
- 2cups Beef Stock
- 4tbsp All Purpose Flour
- 1bag Frozen Sweet Young Peas
- 4large Idaho Potatoes-Or whatever Potatoes you like
- 1cup Shredded Cheddar Cheese
- 1/2cup Parmesan cheese
- Salt
- Pepper
- 1/2cup Melted Butter
Instructions
- Brown your ground beef, chopped onion and minced garlic all together. This method really enhances the flavor of the ground beef. Season with a little salt and pepper. Do not drain the fat. You won’t hear me say this often but fat in this dish truly adds flavor and moisture.
- Add the flour to the beef mixture and combine. Then add the beef stock and bring to a boil for 5-7 minutes to thicken the sauce.
- Once the stock has thickened to your desired consistency add in the sweet peas and stir all together. Add some more salt and pepper to season to taste. Layer on the bottom of an oven safe baking dish. Set aside and shred your potatoes.
- Layer the seasoned (with a little salt and pepper) shredded potatoes over the beef mixture, covering every nook and cranny. Pour the melted butter over the top. Sprinkle the parmesan cheese evenly over the top. Bake for 45 minutes. I assure you the meat underneath will not dry out, remember from the step above, fat is flavor and moisture. Remove from the oven and turn your oven to broil on high. Spread the cheddar cheese all over the top and place the dish under the broiler until the cheese melts. WATCH it closely during this step.
- And finally oh finally, serve your family a heaping plate of that Pie and Enjoy!
Recipe Notes
I have to admit the texture of the potatoes was not at all what I was used to and threw me off a bit. But then after the second or third helping I got used to it! However, here is My Mum’s Shepherd’s Pie, just substitute with the Mashed Potatoes. Two options with one recipe—Win-Win!
