I’ve never been a fan of Shepherd’s Pie, probably because most of my life I didn’t like mashed potatoes but now I love them. Addie has not stopped talking about Shepherd’s Pie since she brought it up yesterday, which I talked about in yesterday’s blog post. Lucky for us, I had everything I needed to make it. I’m not even sure how everyone else makes Shepherd’s Pie and I shared my rough notes on Chad’s recipe yesterday but it was so good, I’m sharing the recipe in a better format.
It makes my heart happy to see Chad cooking and seeming to enjoy it. He’s a much better cook than I am and way more creative.
This may be how everyone makes Shepherd’s Pie but I never added the gravy and mine was never this good. Chad starts by making a roux, then adding onions, garlic, and bell peppers. He didn’t say celery but you could add that too. I added the carrots into the roux at this point too but you could add them with the peas and corn.
Next he adds beer but I added water, and Better than Bouillon. He used mushroom flavor (I think that’s what he said) but I only had beef.
Add the peas and corn and any other veggies you want to add. Taste and add seasonings.
If Addie hadn’t been here, I would have added jalapeno peppers.
Stir that into the meat. Spread the meat into a 9 x 13 greased pan. Top with mashed potatoes. Chad mixed cheese into his mashed potatoes, then added more cheese on top.
Bake at 350 til cheese is melted and everything is hot. The ingredients were all hot when I assembled the dish so I only baked it about 20 minutes but it isn’t going to hurt to bake it longer. If the ingredients were room temp or cold, I’d top it with foil and not add the cheese on top til it was almost done.
Chad’s Shepherd’s Pie
- 1-1/2 pound ground beef
- 1 cup onion, chopped
- 6 cloves garlic, chopped
- 1 bell pepper, chopped
- 1/2 cup flour
- 1/2 cup oil
- 4 cups water more if needed
- 1-2 tsp Better than Bouillon, beef or mushroom flavor
- 1 cup carrots, chopped coarsely
- 1-1/2 cups frozen green peas
- 1-1/2 cups frozen corn
- salt, pepper and other desired seasonings
- 4 cups mashed potatoes
- 2 cups cheddar cheese, grated
Chop the onions, garlic, bell pepper and carrots. Set aside.
In a heavy skillet, using the flour and oil make a roux. Stir continuously and do not walk away!
Once the roux is sufficiently brown, add the chopped veggies. Cook about 4 minutes.
Add the water and bouillon. Stir in the peas and corn. Simmer until the gravy is the desired consistency.
In a second heavy skillet, brown the meat. Drain off any fat. Add enough gravy and veggies to create a moist but not soupy meat mix.
Spread this into a greased 9 x 13 pan.
To the mashed potatoes, add 3/4 cup of grated cheese and spread on top of the meat mixture.
Add the remaining grated cheese on top.
Bake at 350 til hot and until cheese is melted.
NOTE: If your ingredients are not already hot, pour the meat mix, top with the potatoes, cover with foil and bake for about 30 minutes. Remove foil, add cheese to the top and bake til cheese is melted.