February 12, 2011

Easy Shepherd's Pie

This is positively wonderful and easy too! I always make two of these and pop one into a foil pan and freeze.

1-1/2 pounds ground round beef
1 onion, chopped
2 cups veggies (corn, peas, chopped carrots)
1-1/2 to 2 pounds (3 large) potatoes
8 tablespoons (1 stick) butter
1/2 cup beef broth (I use Better than Bouillon)
1 teaspoon Worcestershire sauce
salt, pepper, other seasonings of your choice (allspice is great)

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). While potatoes are cooking, melt 4 tablespoons butter in a large frying pan. Saute onions in butter until tender over medium heat (10 minutes). Put any carrots in with the onions. Add corn or peas at the end of the cooking of the onions. Add ground beef and saute until no longer pink. Add salt, pepper, any other spices, and Worcestershire sauce. Add 1/2 cup of beef broth and cook, uncovered, over low heat for 10 minutes; add more broth as necessary to keep moist. Mash potatoes in bowl with remaining butter, season to taste. (The recipe doesn't call for it, but I add a little milk to the potatoes.) Place beef and onion mixture in a baking dish. Arrange mashed potatoes on top. Rough up with a fork so there are peaks that will brown nicely, make a design (like a heart for Valentine's Day!) or pipe potatoes on with a pastry bag. Bake in a 400 degree oven until bubbling and brown, about 30 minutes. Broil for the last few minutes if necessary to brown.

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