Our Favorite Sheppard's Pie Recipe
It's not often that I make Sheppard's pie from scratch. Usually I make a Sheppard's pie to use up leftover meatloaf and mashed potatoes but every now and then I just want the "real" thing. Growing up my mom made a very simple Sheppard's pie with a layer of browned ground beef, a can of creamed corn and some mashed potatoes.
I start out using her recipe but have experimented with various other recipes through the years until stumbling upon one that my husband and I both love. It's meaty, chuck full of vegetables and loaded with flavor.
Ingredients:
2 lbs. ground beef
2 carrots, sliced
1 Tbsp mined onion
Salt and pepper to taste
5 Tablespoons flour
1 small can tomato paste
1/4 cup milk
2 cups beef broth
2 tablespoons soy sauce
1 package frozen peas, thawed
Mashed potatoes with sour cream and chives (Recipe here!)
In a medium skillet I brown up the beef and add the carrots and minced onion; sauteing until all the beef is fully cooked and the carrots have softened.
Then I add in the salt and pepper, flour, and tomato paste.
After I give everything a good stir to combine I add in the milk and stir again. Making sure the flavors are fully combined.
I pour in the beef broth and soy sauce and bring to a boil.
Once thickened I add in the peas and transfer it all to my covered casserole dish.
Then I bake my dish in a 350 degree oven for 30 minutes or until the potatoes are lightly golden brown and the sauce is bubbling up from underneath all around the edges.
We eat it while it's nice and hot. I just love how the potatoes absorb much of the gravy and that the filling has lots and lots of flavor.
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I start out using her recipe but have experimented with various other recipes through the years until stumbling upon one that my husband and I both love. It's meaty, chuck full of vegetables and loaded with flavor.
Ingredients:
2 lbs. ground beef
2 carrots, sliced
1 Tbsp mined onion
Salt and pepper to taste
5 Tablespoons flour
1 small can tomato paste
1/4 cup milk
2 cups beef broth
2 tablespoons soy sauce
1 package frozen peas, thawed
Mashed potatoes with sour cream and chives (Recipe here!)
In a medium skillet I brown up the beef and add the carrots and minced onion; sauteing until all the beef is fully cooked and the carrots have softened.
Then I add in the salt and pepper, flour, and tomato paste.
After I give everything a good stir to combine I add in the milk and stir again. Making sure the flavors are fully combined.
I pour in the beef broth and soy sauce and bring to a boil.
Once thickened I add in the peas and transfer it all to my covered casserole dish.
I mix up a batch of my favorite mashed potatoes.
And spread out a nice thick layer of potatoes over the whole thing.
Then I bake my dish in a 350 degree oven for 30 minutes or until the potatoes are lightly golden brown and the sauce is bubbling up from underneath all around the edges.
We eat it while it's nice and hot. I just love how the potatoes absorb much of the gravy and that the filling has lots and lots of flavor.
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We love shepherd's pie! Everybody makes it a little differently, and it's all good, as long as there are mashed potatoes! #OverTheMoon
ReplyDeleteVery true; I do think the mashed potatoes are the best part.
DeleteCongratulations! Your post was my Most Clicked at #OverTheMoon this week. Visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. https://www.marilynstreats.com. Please be sure to leave your link number or post title so we can be sure to visit!
ReplyDeleteThanks! I just saw that when I went to add my posts.
DeleteWe love a Sheppards Pie and your recipe looks delicious! Hope you are having a good week and thanks so much for sharing with us at Full Plate Thursday!
ReplyDeleteMiz Helen
Thank you!
Delete