Yummy Tummy Shepherd's Pie



 

 



I posted a recipe by Rachel Ray a couple of months ago for Shepherd's Pie Baked Potatoes, it is a
very time consuming and moderately difficult delicious recipe. But I decided that because the point of a "shepherd's pie" is to make dinner simple, I came up with a recipe that sticks a little closer to that point! There are ingredients in here that may seem a little off, however I used what I had to work with and it really turned out great, husband and toddler approved!

Shepherd's Pie

• 4 large potatoes, cubed, boiled and mashed
• 2 tbs butter
• 1/4 cup cheddar cheese
• 2 tbs sour cream
• 1/2 cup milk
• 1tsp dried chives
• 1tsp granulated garlic
• 1/2 tsp dried ground mustard
• 1 tsp horse radish
• 5 carrots, chopped
• 1/2 med-lg yellow onion, finely chopped
• 1-2 cloves garlic, minced
• salt and pepper to taste
• 1lb ground beef
• 1tbp vegetable oil
• 2 tbs all purpose flour
• 3/4 cup chicken broth
• 1tbs ketsup
• 1tbs horse radish
• 1tbs dijon
• 1tbs Worcestershire
• 1 cup frozen peas
• sprinkle Parmesan cheese

In a 3 quart or larger pot season water with a little salt and bring to a boil. In the mean time dice potatoes into medium sized chunks, set aside until water is boiling. Chop carrots and place in medium bowl in the sink. Add potatoes to boiling water. Chop onion and place in skillet with vegetable oil and minced garlic, cook on medium heat until transparent. Check potatoes, if a fork inserts easily they are done, drain water into the bowl with the carrots and let sit. Mash potatoes with butter, milk, sour cream, cheddar cheese, chives, granulated garlic, powdered mustard, tsp horse radish and season with salt and pepper. Mix well and set aside.
Pre-heat oven to 325 degrees. To the skillet with onion and garlic mixture add the ground beef, cook on medium high heat for about 2 minutes or until beef is starting to brown, add drained carrots and continue cooking until ground beef is cooked thoroughly. Add flour and cook for about 2 minutes. Add Chicken broth, ketsup, 1tbs horse radish, dijon and Worcestershire. Continue to cook until broth thickens, about 2 minutes. Add frozen peas and place meat mixture in a 3 quart casserole dish, top with mashed potatoes, sprinkle with some cheddar and Parmesan and bake for 20 minutes or until top has browned a little.