Wednesday, September 17, 2008
Cooking With Quiltville - - - Shepherd's Pie!
Shepherd's Pie is one of DS Jeff's favorite meals. I don't cook it much in the summer, it's just too hot for all that frying and boiling and baking that go into this meal. But with yesterday's rain, and leftover mashed potatoes from sunday's dinner,and 5 lbs of ground beef (Ala Sam's Club!) that needed to be browned, it seemed that I had all the makings to do this just for him.
When I buy ground beef, I usually buy 5 lbs or so...and fry the whole thing up with onions and then drain/rinse. After cooling I package it in freezer zip-locks so it is easy to pull out and add to things like chili, spagetti sauce, soup, etc. And since I was doing that anyway....Shepherd's Pie just became part of that time saving process. :c)
Of course, the painter guy showed up right in the middle of the frying part, and there I was a mess with kitchen apron on, etc...oh well!
The ingredients are simple! This is a recipe that was handed down from my Scottish Grandmother (Dad's Mom)and I've augmented it over the years.
Easy Shepherd's Pie Recipe
* 1 1/2 lbs ground round beef
* 1 onion chopped
* 1-2 cups vegetables - chopped carrots, corn, peas, celery
* 1 1/2 - 2 lbs potatoes (3 big ones) (Or leftovers from Sunday Dinner!)
* 1 can cream-of-something soup. I like mushroom or celery,but I've even used tomato in a pinch!
* 1 teaspoon Worcestershire sauce
* Salt, pepper, other seasonings of choice
* Optional: Grated Cheddar Cheese
1 Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2 Add ground beef and onion to hot skillet and sauté until no longer pink. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. I use a large grating blade and grate my carrots...easier than slicing, and they cook faster. Add corn or peas at the end of the cooking. Add salt and pepper. Add Worcestershire sauce. Add can of soup, thinned with just a bit of water and cook, uncovered, over low heat for 10 minutes.
3 Mash potatoes in bowl with a bit of butter, season to taste.
4 Place beef and veggie mixture in baking dish. Distribute mashed potatoes on top.
5 Cook in 400 degree oven until bubbling and brown (about 30 minutes). Add grated cheese on top for the last 5 minutes of baking.
I also drain and rinse my beef/veggies after cooking,but before adding the corn and peas to the pan. I like to get rid of as much grease as I can. Paprika sprinkled on top of the potato layer is also a must! Grannie said garnish was everything... :c) It had to LOOK pretty, as well as taste good!
This is also one of those things that tastes even better as left overs. In a pinch I've used regular frozen mixed veggies, which also puts green beans into the pan, and that's good too. Mushrooms are also wonderful. This is a good dish to "clean out the crisper" in your fridge! I've even used a stir-fry mix with peppers, and THAT was yum. It's just one of those dang-easy things. So if you are planning on mashed potatoes for anything, just do extra and make some Shepherd's Pie later in the week.
Quipped by Bonnie K Hunter at 8:46 AM