Shepherd's Pie
- 1.5 pound ground chuck beef
- 2 cans cream of mushroom soup
- 1 large chopped onion
- 2 large cloves garlic, pressed or finely minced
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- 1 Tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn
- 1 cup frozen Lima beans
- 8 cup mashed potatoes (with ilk salt, pepper, butter (as you normally make)
- 2-4 cups finely-shredded cheddar cheese
In a dutch over, ground beef. Drain and put back in pan and add chopped onion, and garlic, brown. Add vegetables, soup and stir.
Place mixture in a baking dish. Cover with a thick layer of mashed potatoes. Bake at 350 for 20 minutes. Remove from oven and add layer of cheese. Return to oven and bake until cheese melts (about 10 more minutes).
From Wikipedia:
Shepherd’s pie is a traditional English dish that consists of a bottom layer of minced (ground) meat covered with mashed potato.
The mince is traditionally lamb (hence Shepherd), and the dish was often made with meat left over from a Sunday roast. In North America the lamb is often replaced with minced (ground) beef. In Britain, in common usage ‘shepherd’s pie’ is used to apply to either.
The mince layer is traditionally made by browning the meat in a pan with finely chopped onions and then then simmered in stock. Other ingredients are often added, including garlic, chopped carrots, peas or other vegetables, and herbs such as rosemary or oregano). Often tomato puree and sometimes wine are added to the mix.
The topping is made from potato mashed with butter, to which cheese is sometimes added. For a decorative effective, the topping is sometimes piped onto the meat layer. The entire pie is then baked in the oven, until the topping is golden and slightly crisp. For extra richness and color, an extra layer of cheese can be added on top.
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