SUPER EASY SHEPHERD’S PIE

By carvalhohm

Ingredients

• 1 1/2 lbs ground round beef
• 1 onion chopped
• 1-2 cups vegetables – chopped carrots, corn, peas, green beans (I used a half bag of frozen mixed veggies plus some extra sliced carrots)
• 1 1/2-2 lbs potatoes (3 big ones)
• 8 tablespoons butter (1 stick)
• 1-3 teaspoons Worcestershire sauce (depending on taste, I like more)
• Salt, pepper, other seasonings of choice
• 1/4 cup heavy cream
• 1 cup sharp cheddar cheese, grated

Details

Adapted from cupcakerehab.com

Preparation

Step 1

1. Wash and quarter potatoes, boil in salted water until tender (about 20 minutes).

2. While the potatoes are cooking, melt 4 tablespoons butter (½ a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Cook, uncovered, over low heat for 10 minutes.

5. Take out potatoes and mash them in bowl with remainder of butter, plus ¼ cup heavy cream. Add cheddar and combine thoroughly. Season to taste.

6. Place beef, veggies and onions in greased baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.