Shepherds Pie
Submitted by Sue Lowes on May 13, 2010

Baked Meat dish with mashed potatoes on top

Servings:
1

Complexity:   
Very Easy

Total Time:
1&1/2

Ingredients:
2 medium potatoes, cubed
1/2 cup milk
4 T. butter, separated
1 pound ground beef
1 medium onion, 1/4 inch dice
1 medium carrot, 1/4 inch dice
1 medium celery stalk, sliced
1/2 pound mushrooms, sliced
2/3 cup frozen peas
2 T fresh parsley, chopped
1 t fried thyme
1 t Worcestershire sauce
1/8 t nutmeg
1 cup brown gravy
salt and pepper

Directions:
Peel and cube potatoes. Bring to a boil and cook until tender. Drain and mash with milk and 2 tablespoons butter until smooth. Season with salt and pepper to taste and set aside.

Brown ground beef in a large saucepan over medium heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot and celery. Saute for 5 minutes until onion becomes translucent--add mushrooms and frozen peas and saute for 5 more minutes. Return ground beef to pan along with parsley, thyme, Worcestershire and nutmeg. Simmer for 1 to 2 minutes. Add brown gravy to pan and simmer 1 to 2 minutes, season to taste with salt and pepper. Remove from heat and let cool. Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture. Top with mashed potatoes making uneven peaks with a fork. Cut remaining butter into small cubes and spinkle over top of mashed potatoes.

Bake 30 to 40 minutes until mashed potatoes have turned golden brown. Let cool 5 minutes before serving.

Cook's Notes:
Old time favorite from jolly old England.