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Shepherd's Pie

November 10, 2017

This week was incredible. Why? Because I had two days off of work. #dreamlife. Since I had some extra time on my hands I got a little ambitious with dinner and made shepherd's pie from scratch, mashed potatoes and all. This was a WIN WIN because I already had all the ingredients at home, and I used one of the thousands of packages of frozen beef that is in our freezer. I think I'll be making this a few more times because we are about to get another quarter of beef soon and we aren't even halfway through the beef we already have sooooooo.... we might be giving away frozen cow party favors for friendsgiving (at our house this year!! wheeeeee!!!).

 

 

 

 

Still cooking in an unfinished kitchen. It's at the point where it's live-able and fully functioning, so we have gotten sort of lazy about finishing touches. Could somebody please light a fire under my ass so that we can get this thing done?! We still need to install the hood and the shelves. Maybe before we're married? Gah who knows, it'll get done eventually.

 

Speaking of! Wedding plans are coming along great :) Maybe I'll do a blog post on that soon. I can tell you this: we're having BBQ and it's going to be smackin'!

Shepherd's Pie

Ingredients

 

For mashed potatoes:

 

4 white potatoes

milk

butter

sour cream

salt 

pepper

 

For meat filling:

 

1 lb ground beef

olive oil

2 carrots

baby portabella mushrooms

1 onion

red wine

1 and 1/4 cup veggie broth

spoonful of flour

2 tsp dijon mustard

fresh thyme

salt

pepper

 

Directions

 

For mashed potatoes

 

Set a large pot of water to boil. Peel 4 large potatoes and cut in half. When water is boiling, add potatoes and cook until you can push a fork all the way through each potato. Drain. Mash potatoes and add milk, butter, sour cream, salt and pepper. Don't be scared of the salt! Set aside.

 

For shepherd's pie

 

Preheat oven to 425. Using cast iron skillet, brown ground beef. Transfer to a plate for later. In same skillet, add olive oil and heat. Chop onions and carrots and slice mushrooms. Add to hot oil and cook until softened. Add a glug of good red wine and simmer for another couple of minutes. 

 

Meanwhile, dissolve flour and mustard in the vegetable broth. Add broth mixture to the skillet along with the ground beef. Add salt, pepper, and thyme and let bubble for 8-10 minutes or until broth is thickened. 

 

Smooth out the meat filling with a spatula and begin adding mashed potatoes to the top in an even layer. Get as close to the edge of the pan as you can. Put the whole skillet into preheated oven and bake for 25 minutes or until filling is bubbling and potato layer is slightly golden

 

Enjoy!

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A blog focused on f-words: food, family, friends, and that fuzzy feeling you get when sitting by the fire with food in the oven and a fur baby at your feet. Oh and fun. If you like fun we'll be fast friends. Feel me?

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