Shepherds Pie Recipe

Shepherd's Pie

Ingredients:

• 6 russet potatoes
• salt, to taste
• 4 Tblsp. butter
• ½ cup milk
• ½ cup sour cream
• 2 Tblsp. extra virgin olive oil
• 1 Tblsp. butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 1½ lbs. ground sirloin
• 3 Tblsp. brown gravy powder
• ½ cup water
• salt & pepper, to taste
• 1 cup frozen corn

Directions:

Peel the potatoes and cut into small chunks. The smaller you cut them, the quicker they will cook. Placed the cut potatoes in a large pot and add enough water to just cover the potatoes. Cover the pot and place over medium-high heat. When the water begins to boil, remove the cover and let boil until the potatoes are very soft, about 20-30 minutes.

Meanwhile, heat a large skillet over medium heat. Add extra virgin olive oil and butter. When the butter has melted add the onion and carrot and saute until softened, about 5 minutes. Add the ground sirloin and cook until completely browned. Add the brown gravy powder and water and stir to combine. The mixture should be very thick (or stodgy, as my Scottish father would say). Season with salt and pepper. Add the frozen corn (no need to defrost them, they will cook right in the mixture) and heat through, about 5 to 10 more minutes.

Preheat broiler.

When the potatoes are very soft, drain well and return to the pot. Add salt, butter, milk and sour cream and mash until smooth. The amounts provided for milk and sour cream are simply estimates - you will need to adjust as you go. Add the milk and sour cream slowly so that you receive the desired consistency. You do not want the potatoes too runny. You can always add more liquid if they are too thick, but you cannot take liquid away, so go slowly and add more if necessary.

Place the meat mixture into a 9 x 13 casserole dish and spread evenly. Top with mashed potatoes and spread evenly. Place casserole under broiler until potatoes begin to slightly brown.

I hope you enjoy making this shepherds pie recipe for your family as much as I do.