Friday, July 16, 2010

Shepherd's Pie

This is a pretty straight-forward recipe for shepherds pie and comes to you courtesy of my mother and at the request of one of our readers. I recently discovered that while we were growing up, my youngest brother would take left-over shepherds pie to his friend because he enjoyed it so much. To be honest, I wasn't a fan of shepherds pie when I was younger, but when my mother recently made this, I remembered my brother's friend liking it so much, and it turned out I really liked it too. So here I share a recipe for a good ole' meat n' potatoes shepherd pie. (I hope you will appreciate this Ryan F.)


Shepherd's Pie
Recipe from Caroline's mother
Picture by Caroline


6 large potatoes, peeled and sliced ½” thick
½ milk
1 tablespoon butter
2 pounds ground beef
1- 14 ½ oz French style green beans
1- 14 ½ oz can stewed tomatoes
dash dried cilantro
dash dried oregano
Salt and Pepper to taste
1 cup cheddar cheese, grated


1. Heat a large skillet over medium-high heat. Cook ground beef through, season with salt and pepper; drain fat. Stir cooked meat, green beans, stewed tomatoes, cilantro, and oregano in a 9x13-inch baking dish. Flatten mixture in the bottom of the pan with the back of a wooden spoon.
2. Meanwhile, bring a large pot of water to boil; add potatoes and boil until fork tender (fork inserts and pulls out easily). Depending on thickness of potatoes, this will take approximately 20 minutes. Drain cooked potatoes; mash cooked potatoes with milk, butter, and salt until smooth.
3. Spread the mashed potatoes over the top of the meat mixture. Sprinkle the grated cheese over the top of the potatoes.
4. Bake at 350° Fahrenheit covered with aluminum foil for 20 minutes; remove foil and bake an additional 10 minutes. Serve warm.

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