Shepherd's Pie

yes, I do have that vintage Cornflower Corning ware!

Or as we nicknamed it "Rancher's Pie". This basic casserole is made with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. A generous topping of shredded cheese adds to the appearance and taste.  I'd not thought of this entree until it was served at a luncheon meeting last month, and although it seemed a strange choice for a women's group lunch, it was a tasty meal. I made this recipe at home last week and we liked the comfort of the simple recipe with ground beef.
Shepherd's Pie traditionally came to us from England, and was made with lamb or mutton. In England (and Australia and New Zealand), they would call the beef dish a "cottage pie" and the lamb dish "shepherd's pie".

Shepherd’s Pie

 

Ingredients:

1 ½ pounds ground beef

1 medium onion, chopped                                            

1 garlic clove, minced

¼ teaspoon dried thyme

3 tablespoons catsup

1 tablespoon all-purpose flour

1 bag (16 oz) frozen mixed vegetables

salt and pepper to taste

3 cups mashed potatoes (3 large potatoes)

½ cup shredded cheese

Directions:

1.     Preheat oven to 425°. Brown the ground beef, breaking up with a spoon, until no longer pink, about 4-5 minutes. Add onion and garlic; cook until softened, about 4 minutes. Drain meat.

2.     Add thyme, ketchup, and flour; stir until combined. Add ½ cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.

3.     Spoon mixture into a 2-quart baking dish. Spread mashed potatoes evenly over the beef and vegetable mixture. Sprinkle with shredded cheese.

4.     Bake until potatoes are lightly browned and mixture is thoroughly heated.

Ready to go in the oven