I love recipes that can be used during the cold months and warm months. Typically, I tend to cook with the seasons. You wouldn’t find me cooking chili in the middle of July in Kansas. However, I do have one recipe that I love to use all year around and that is Shepherd’s Pie.
I remember my mom making this frequently growing up. I’m sure with my mother having six kids, she had those dishes that were her staple meals. Easy to make. Easy ingredients on hand. Can make big batches to feed a lot of hungry mouths. Enter Shepherd’s pie. What I love about this dish is it’s simple wholesomeness. You don’t have to add a lot of processed anything to this which makes it a perfect dish on our Supper Sundays.
The listed ingredients below are for a 9×9 baking dish. I think you could easily make a pound of ground beef stretch over a 9 x 13 pan for a bigger family. The beef wouldn’t be as hearty, so if you want beefy beef, then go with two pounds of meat.
PREP TIME: 30ISH MINUTES
BAKE: 350 degrees
COOK TIME: 1 HOUR
1 pound of ground, cooked beef
1/3 cup of any broth you have on hand. (I have used beef, chicken, and vegetable. They all taste good!)
2 TBSP of flour
1/3 of an onion, diced and chopped up
1/8 tsp pepper
1/4 tsp garlic powder
3ish Celery sticks (you could save the rest for some yummy chicken stock)
3ish Carrot sticks (more for the chicken stock!)
1 package of frozen corn (don’t worry about thawing).
5-10 potatoes to make Mashed potatoes. (I found for 9×9 pan, 5 seems to be a good number, so 10 might be good for 9×13 depending on how much you want.)
1/2 cup cheddar cheese (optional)
- Preheat oven to 350 degrees.
- While browning beef, have your potatoes boiling.
- As the beef is browning, add in your seasonings to help savor the flavor. This is where you add the onion, pepper, and garlic powder. Feel free to play around with flavors here. My husband loves it when I add Montreal Steak seasoning.
- While beef is browning and potatoes are cooking, chop up your carrots and celery and mix together in bowl with your frozen corn. Again, you can play around with what vegetables to use here. I know some people like adding peas, whereas I prefer celery.
- Once your beef is done browning, add your broth and flour. The meat should have a sort of gushy texture. Let this simmer on low while you finish off with the mashed potatoes.
- Once you’re done with your mashed potatoes, I would grease the bottom of your dish for good measure. Add your beef mixture to your pan.
- After the beef mixture, add your vegetable mixture.
- If you want to add cheese, this is when I add the cheese layer. To help cut out any extra additives, we use white cheddar cheese.
- Lastly, add your mashed potatoes! (crummy photo, I know.)
I cook mine without covering it because we like a sort of crunchy top. Some folks cover the whole time, or uncover halfway through and add more cheese to the top. Pick what you want! I think an hour cooking time would work for 9×9 or 9×13 since essentially it’s all cooked before hand. Our vegetables are always a soft crunch no matter how long I cook this, but I think that’s the nature of using carrot sticks and celery, in my opinion. I love the consistency the meat has with the added broth and flour because it keeps the casserole from being dry.
Any other shepherd pie recipes out there you’d like to share or add to this one? Comment below with your yummy tips!
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