I’ve been planning to put this recipe up for quite a while, and for one reason or another, I never seem to get to it. I finally decided that this week was going to be the week. I had to share this, because it’s a perfect fall dinner. Shepards pie is one of those all-in-one meals that’s hearty, filling and usually a kid favorite. It’s an easy way to get the kids to eat their vegetables, because it’s all mixed up together.
I was thinking this morning that I wasn’t sure why this recipe kept getting pushed off for other things, but then it occurred to me. Shepards pie is one of those dishes that there’s a million recipes for, and it’s so easy to make that sometimes you wonder if it’s really worth creating a recipe for at all. In truth, though, there’s a trick to this dish. If you don’t season each layer of it right, you end up with a bland, second-rate meal.
For our family, the secret lies in the combination of vegetables and the Worcestershire sauce. No matter which type of ground meat we make it from (and I think I’ve made it with just about every combination I can think of), Worcestershire sauce is a must-have. We like to add the layer of cheese on top of the vegetables, too, because it really holds everything together and adds flavor. Are you looking for something new and different for your family dinner?
Do you have a tried-and-true Shepards pie recipe that your family loves? Tell us about it in the comments – we’d love to hear!
- 1 tablespoon butter
- 1 large carrot
- 1 green bell pepper
- 1 medium sweet onion
- 2 pounds of ground beef (or ground meat of choice)
- 2 tablespoons of Worcestershire sauce
- 2 garlic cloves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups frozen corn
- 1½ cups shredded cheese (cheddar or Colby jack work well)
- 3½ cups mashed potatoes
- Preheat the oven to 350 degrees.
- Melt the butter in a skillet over medium heat.
- Peel and cut the carrot into roughly a half-inch dice.
- Dice the pepper and onion so that everything is uniform size.
- Sautee the vegetables in the butter until the onions start to turn translucent.
- Add the ground beef and Worcestershire sauce to the pan.
- Mince the garlic, then add it, the salt and the pepper to the pan when the meat is about half-way cooked.
- Drain the meat when it’s all completely browned.
- Put the meat into a casserole dish (I use a 9x13).
- Spread the corn evenly over the top.
- Sprinkle the cheese over the top of the corn so that it forms an even layer.
- Drop the potatoes by the ½ cup so that it is spaced evenly across the top of the pan.
- Spread the potatoes across the top so that it forms a smooth, even layer.
- Bake for 35 to 40 minutes, or until the top starts to turn golden and the cheese is melted completely.
You can also replace the mashed potatoes with mashed sweet potato or a cauliflower mash if you prefer to skip the white potatoes.