Yesterday, in honor of Pi Day, I made Shepherd’s Pie for the first time. This was a pretty easy dish to put together. The vegetables sautéed while the potatoes were boiling and the oven was preheating and it was a delicious one dish meal! Even my 3 year old ate a few of the “meatballs”. The best part was that it was even better the second day! The lovely flavor of the Worcestershire sauce really started to meld with the other flavors after a night in the refrigerator. So even though Pi Day has passed, go on and enjoy some Shepherd’s Pie!
Adapted from Simply Recipes
1 ½ lbs lean ground beef
½ cup onion, chopped
1 cup carrots, peeled and chopped
1 cup frozen peas
1 ½ lbs potatoes, peeled and diced
3 tbsp canola oil
½ cup beef broth (I used chicken broth)
1 tsp Worcestershire sauce
Salt & pepper
1 cup shredded cheese
3 tbsp butter or margarine
Preheat oven to 425 degrees F. Spray a pie pan or casserole dish with cooking spray.
Place the diced potatoes in a pot of boiling, salted water. Cook for 20 minutes or until the potatoes are tender.
Meanwhile, heat the canola oil in a large skillet. Sauté onions and carrots for about 5 minutes. Add the beef and cook until no longer pink. Stir in peas.
Mix in Worcestershire sauce and salt and pepper to taste. Add the beef broth and cook, uncovered, on low for 10 minutes.
Mash the potatoes with the butter (I prefer to use a hand mixer to get very smooth potatoes). Stir in shredded cheese.
Place the beef mixture into the prepared dish. Smooth mashed potatoes over the top, swirling with a fork to add designs, if desired.
Bake for 20-25 minutes or until browned and bubbling.