Easy Buttery Shepherds Pie
This recipe is so easy, yet so delicious. You can change up the type of meat (I have used a combo of beef, chicken and/or sausage) and use whatever veges you choose. It always comes out a winner! Whenever I bring it to a carry-in, I am inevitably asked for the recipe! I highly recommend you use Certified Angus Beef when preparing this dish ... you will taste the difference!
Ingredients
10 serv.Step-by-step instructions
- 1
Saute beef, onion, celery and garlic in a large pan until well done.
- 2
Strain off fat, leaving meat in the strainer and reserving pan for later use.
- 3
Boil potatoes until fork tender, about 20 minutes.
- 4
Drain and mash with butter.
- 5
Blanch carrots (or microwave until al dente) and add to beef mixture.
- 6
Whisk broth with flour to thicken, and add to the pan. When gravy comes to a boil, add beef and carrot mixture.
- 7
Reduce heat and simmer for 5 minutes.
- 8
Spoon meat mixture into a 2-quart casserole. Spoon potatoes on top.
- 9
Bake for 20 minutes at 350 degrees.
- 10
Top with cheese and let sit until cheese melts from the radiated heat; approximately 5 minutes.
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