Easy Shepherd’s Pie

I pinned this recipe ages ago, and it’s a favorite at our house. So I’m putting it here for easier access

The recipe is versatile: add more vegetables, use what you have on hand, use soy sauce if you don’t have Worcestershire (or skip it altogether). You get the idea.

Ingredients

  • 4-5 potatoes, peeled and quartered
  • butter (you’re going to be putting it in mashed potatoes, so lots or a little, your choice)
  • splash or more of milk (again, for the mashed potatoes, your choice)
  • more butter (2–4 tablespoons)
  • 1 onion, chopped
  • 1-2 cups chopped vegetables (carrots, celery, peas, corn, green beans; whatever you have really: cauliflower is a surprisingly good addition)
  • 1 1/2 pounds ground beef (sometimes I do with less, closer to 1 pound)
  • 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • salt and pepper to taste

Directions

  1. Place the potatoes in a medium-sized pot, cover the potatoes with water, and boil for 20 minutes, until potatoes are tender.
  2. Meanwhile, melt butter in a large sauté pan on medium heat. Add the onions and cook until tender, about 6–10 minutes. Add the remaining vegetables according to their cooking time. Carrots should be cooked with the onions because they take as long as the onions, but peas and corn should be added after the meat starts to cook, as they take very little time.
  3. Add ground beef to the pan with the vegetables. Cook until no longer pink. Season with salt and pepper. Add the broth and Worcestershire sauce. Bring to a simmer, and reduce the heat to low. Cook uncovered for 10 minutes, adding more beef broth if necesary to keep the meat from drying out.
  4. When the potatoes are done cooking, make mashed potatoes of them (using your preferred method and adding what you like).
  5. Preheat the oven to 400 degrees.
  6. Spread the meat and vegetables in a 9×13 pan. Layer the mashed potatoes on top of the beef and vegetables.
  7. Bake until browned and bubbling, about 30 minutes.
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