This is admittedly still a work in progress. I looked at several different recipes, add what I liked from theirs, and changed things up a bit to suit my own family. For instance, my family are big mashed potato eaters. So the ratio of potatoes to everything else is a bit high. And many recipes call for green beans, but unless those beans are cooked in bacon fat, I have a hard time getting them to eat them, and frozen peas and corn are just a heck of a lot easier to throw in. I mentioned that it's still a work in progress and that's cause I haven't gotten the gravy quite right yet. It's still a little juicy. I'd like it a little thicker. The last time I made it, I only used 3 TBS of flour, and I'm sure it would be better with a little more. Hence the vague (3-5 Tbs) instructions in the recipe. And the "beef seasoning" is really just a bottle of seasoning by the same name that I found in my pantry. "Hey this looks good, I'll throw some of this in." I'm guessing that I used about a teaspoon?
And it makes a lot, but Nick eats a lot, so there you have it. I'm sure it can be easily halved for those families without teenage boys.
But my family loves this recipe and cheer when I make it.
Shepherd's Pie
5 lbs mashed potatoes
2 lbs ground beef, browned
1 onion, chopped
2 Tbs minced garlic
3-5 Tbs flour
2 cups beef broth
2 Tbs ketchup
1/4 c Worcestershire sauce
1 tsp beef seasoning
salt and pepper to taste
1-2 c frozen peas
1-2 c frozen corn
1 c shredded Cheddar cheese
Preheat oven to 350. In a large skillet, brown ground beef, add chopped onions and cook until soft and translucent. Add garlic and flower, mix until everything is coated. Add all other ingredients except peas and corn, let simmer for about 5 minutes. Add peas and corn, then pour mixture into large casserole dish (at least 5 L). Spoon prepared mashed potatoes over beef mixture, and sprinkle shredded cheddar cheese over potatoes. Bake for 30 minutes.
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