Recipes/Cooking/Baking
Easy Shepherd's Pie
Cook the potatoes in the instant pot to make this even faster! Use
whatever canned veggies you have—mix-and-match is fine. This is a Burns Family favorite;
my husband Ray likes an extra-thick layer of mashed potatoes on top!
Preheat oven: 400°F
INGREDIENTS:
- ground beef (1–1.5 lbs)
-
1 onion, chopped
[Carol: I use PictSweet Chopped Onions; keep them in the freezer.
Don't let them thaw, or they become one gigantic mass that you can't get apart!]
-
vegetables, as desired: carrots, corn, peas, green beans
[Carol: To cut carrots, I use either my mandoline
or my Chicago Cutlery chef knife (mine is 10") and this rocking motion (YouTube, 2:15 for chopping technique).
Use OIL to remove any orange stains on plastic from carrots!]
-
3–4 large potatoes
[Carol: If you're in a hurry, you can use Idaho Spuds mashed potatoes.]
-
1 stick butter
-
1/2 cup beef broth
[Carol: I use Better Than Bouillon.]
-
1 tsp worcestershire sauce
-
salt, pepper
PREPARATION:
[Carol: use my 6 qt Kenmore pot; this is the best match I could find at Amazon.
I often prepare this in the morning, then bake at dinner time.]
- Peel and cook the potatoes.
-
Melt 1/2 stick butter (4 Tb) in frying pan.
Sauté onions, ground beef, and carrots (if used).
-
Add canned vegetables, beef broth, worcestershire sauce, and seasonings.
Simmer for about 10 minutes.
Pour into a 9" × 13" Pyrex baking dish.
-
Mash cooked potatoes with 1/2 stick butter.
Distribute on top of beef/vegetable mixture.
- Bake, uncovered, for about 30 minutes.
Makes 6–8 servings