Hi Everyone! I have another fun announcement for you today. If you know my family and I we are very last minute kind of people! My sister has a blog at Once a Mom Always a Cook, and well… we have decided to combine our blogs into one. SURPRISE! lol. We were going to do this at the beginning of the year, but after talking, it just didn’t make sense for her to continue posting on her blog when we will be joining anyways. So there will be more details on Monday, but I thought I should explain why my sister keeps posting on my blog : ) She shared her Pumpkin Bread last week, and today she is sharing this delicious Shepherd’s Pie Recipe for you!
In America we call this Shepherd’s Pie, but others around the world might argue to say this is cottage pie. Either way you name this dish it is simply delicious! Total comfort food right here in this little cast iron skillet and I would like to invite you to sit down and enjoy a plate!
Shepherd’s Pie RecipePrint
- 1.5 lbs ground beef
- 1 green pepper, finely chopped
- 1 celery stalk, finely chopped
- 4 green onions, including the green parts, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1 TBS Worcestershire
- 1 TBS tomato paste
- 2 TBS flour
- 1/2 cup sweet frozen corn
- 1 cup vegetable broth (low sodium)
Potato and Carrot Topping
- 7 small russet potatoes
- 2 large carrots
- 5 TBS butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp of garlic and herb seasoning (I use McCormick)
- 1/2 cup of milk, more if needed
- dried parsley flakes
- Wash and peel potatoes and carrots. Add potatoes and carrots to a medium sauce pan and cover with water. Boil until tender, when you can gently insert a fork through the vegetables.
- While the potatoes and carrots are boiling, partially brown your ground beef in an iron skillet (I used a 10 and 5/8 inch). If the meat is fatty spoon out grease leaving a tablespoon. Add finely chopped green peppers, onions, and celery.
- Now add all seasonings, Worcestershire, and tomato paste.
- Finish sautéing until meat is nicely browned and vegetables are fragrant. Sprinkle 2 TBS of flour over the meat mixture and add vegetable broth and frozen corn.
- Stir until everything is well combined and simmer for a few minutes, until mixture is thickened.
- Now to finish the potatoes and carrots…
- Drain and add potatoes and carrots to a mixing bowl.
- Add butter, salt, pepper, garlic and herb, and milk. Mash with a potato masher until you have a nice mashed potato consistency. You may have to add milk as needed depending on how the potatoes are absorbing the milk.
- Top the meat mixture with the mashed potatoes and carrots. Smooth top with spoon and lightly dust the top with dried parsley flakes and paprika.
- Place skillet under the (high) broiler until nicely browned. Make sure the the skillet is at least 6 inches away from the heat. Remove from oven and serve warm.
*If you do not have an iron skillet you may assemble in a casserole dish.
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