This meal is one of my children’s favorites because it is warm, tasty and typical of the foods they list as “comfort food.” Meat, vegetables, mashed potatoes and cheddar cheese are the main ingredients that my family seems to want when they talk about “comfort food.”
If you are wondering about the history of this very old world meat dish, you can read a little about it by clicking this link.
If you search Google for shepherds pie you would be amazed at the many ways people misspell the word shepherd. But, no matter how you try to spell it, it will still come out delicious if you use our family recipe.
- 1½ pounds lean ground beef, browned in 2 tablespoons of olive oil (we use ground round or sirloin)
- 1 cup baby carrots, cut in small pieces
- 1 14.5 ounce can french style green beans, drained and lightly chopped
- 1 cup fresh or frozen corn kernels
- 1 large onion, diced about 1 cup (we use sweet onions like Vidalia or Mayan Sweet)
- 3 tablespoon Worcestershire sauce
- ⅔ cup ketchup (we only use Heinz organic without high fructose corn syrup - hey we're from Pittsburgh, PA the home of Heinz)
- ⅔ cup warm water
- 1 pkg Kosher Lipton Onion Soup mix (or equivalent of homemade recipe)
- 3 teaspoons of ground beef seasoning (for our homemade recipe see the link at the bottom of the recipe post)
- 8 med potatoes, peeled, diced, cooked and mashed
- ½ stick of butter
- ½ to ¾ cup whole milk
- salt and pepper to taste
- 1 cup sharp Cheddar cheese, grated
- Cook potatoes in salted water until tender, drain and mash.
- Beat in milk, butter, salt and pepper until creamy mashed potato consistency.
- Set mashed potatoes aside.
- In large 10 inch cast iron skillet, heat oil and brown the ground beef, chopping it as it browns so that you don't have large clumps, drain off any fat.
- Add the onion, carrots chopped green beans and corn; saute.
- In medium bowl mix together the soup mix, ketchup, water, Worcestershire sauce and seasonings.
- Pour the soup mixture over the meat and vegetables, in the skillet, and stir to mix well.
- Stirring occasionally, cook over medium-high heat for 15 minutes or until liquid has decreased and mixture has a thick consistency.
- inch cast iron skillet.
- Spread the beef mixture evenly across the bottom of the skillet (or move to a buttered deep-dish pie plate or baking dish and level it across the bottom of the dish).
- Drop the potatoes by spoonfuls around the edge of the skillet or baking dish and then around the inside of the circle.Spread the mashed potatoes evenly on top of beef mixture, spreading to the edges to seal.
- Sprinkle with the grated cheese.
- Bake at 350 degrees for 30 minutes (potatoes should just be turning brown and cheese will be melted.)
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