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

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