ShepherdsPie

Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better.

Prep time: 15 minutes

Cooking time: 1 hour

Ingredients:

  • 1-2 lbs ground lamb (or ground beef)
  • 1 medium yellow onion, diced
  • 4 cloves of garlic, diced
  • 2 Tbsp flour
  • 4 Tbsp Tomato Catsup
  • 2 Tbsp Worcestershire sauce
  • 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid)
  • 1/2 cup frozen (or fresh) peas.
  • 1/2 cup frozen (or fresh) corn (if you like that sort of thing)
  • 1/2 cup chopped carrots 
  • 6 oz shredded cheddar cheese (or your favorite melty cheese)

Mashed Potatoes:

  • 1-2 pounds peeled, russet potatoes cut into 1/2 dice (you can adjust the depth of the potato layer to your preference)
  • 3/4 teaspoon salt
  • 1/8-1/4 cup milk
  • 2 ounces butter

Directions:

  • Pre-heat oven to 400°
  • Put cut potatoes in a pot of cold water
  • Put heat on high. After the water boils, check after 10-15 minutes, when a fork goes in easily, drain into a colander
  • Cook onions in a cast iron pot (for a one pot meal), or saute pan until translucent
  • Add garlic to pot/pan
  • Add meat to pot/pan, brown meat for about 3 minutes
  • Sprinkle meat with flour, stir in, cook for another minute
  • Add liquid ingredients (Catsup, Worcestershire, beef or chicken broth)
  • Stir in, reduce heat, cook for 15 minutes
  • While that’s cooking, make the mashed potatoes!
    • Return potatoes to pot from colander
    • Mash the potatoes
    • Add butter and milk and 3/4 teaspoon of salt
    • Mash until smooth
  • Give the meat one more stir, and smooth out
  • OPTIONAL: At this point, you can transfer the meat mix to a baking dish, or even individual ramekins 
  • Cover meat with veggies
  • Cover veggies with cheese
  • Cover cheese with mashed potatoes, again, as many, or as few as you want.
  • Put in oven for about 20-30 minutes until the potatoes brown
  • Remove to cool for at least 15 minutes before serving