Hearty, warm & comforting this old fashioned dish is simple to make & perfect for any cool evening! Although it is technically a Cottage Pie, because it's made with ground beef instead of lamb, in our house it's still called Shepherds Pie. I add in some veggies with the meat then a layer on creamy mashed potatoes topped with sharp melted cheddar cheese. Feel free to add or omit the veggies to your liking. Either way, this yummy dish will definitely warm your insides!
1 lb Lean Ground Beef
1 medium Yellow Onion, chopped
2 Garlic cloves, minced
1 medium Carrot, chopped
1- 6oz can Tomato Paste
9 oz Beef Broth
1-2 tsp Worcestershire Sauce
1 tbsp Balsamic Vinegar
1/2-1 cup (each) frozen Peas & Corn
4 Medium- Large Potatoes (Russet, Idaho, White), peeled
1/4- 1/2 cup Milk
3 tbsp Butter
1 1/2-2 cups White Cheddar Cheese, shredded
Salt & Pepper
In a large skillet or chefs pan, brown the beef over medium/ high heat with a drizzle of olive oil. Add the chopped onion & carrots, salt & pepper and cook until the beef is no longer pink, adding the garlic for the last 1-2 minutes.
Add the tomato paste, beef broth, worcestershire sauce & balsamic vinegar.
Stir well to incorporate. Taste & adjust seasonings. Cover the pan & simmer on low while you get the potatoes ready.
Add the peeled potatoes (I roughly chop them) a large sauce pan. Cover with cold water & bring to a boil. Cook until tender, drain & then mash, adding in the milk & butter. Stir until smooth, seasoning with salt & pepper. I make them a little thicker (less milk) than I would if serving them alone.
When the potatoes are done, add the peas & corn (or the veggies you want) to the meat mixture.
Stir well to combine, adjust seasonings, & turn off the heat.
Preheat your oven to 350 degrees. Add the meat & vegetable mixture to the bottom of a 9X13 casserole dish.
Dollop & carefully spread the mashed potatoes on the meat & veggie mixture then top with shredded cheese.
Bake at 350 degrees for 30 minutes, until bubbly & slightly browned on top.
Let sit for 10-15 minutes before serving.
This recipe serves 6-8 people.