The last time Keith made Shepherd’s Pie, he had a hard time finding a recipe that he wanted to use. So, I promised to find one in our cookbook collection, and add it to the blog.
This recipe is based on one in the Company’s Coming Casseroles cookbook. I’ve scribbled notes on it, dated Oct. 26, 2006, and April 9, 2012, so we’ve obviously made it a couple of times, at least. And I wrote “Very good!” in 2006, so we liked it back then.
Simple Shepherd’s Pie
- 2 tbsp cooking oil
- 1 lb. ground beef
- 1/2 cup chopped celery
- 1/3 cup chopped onion
- 1/4 cup diced carrots
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 cup beef broth
- 2-1/2 cups mashed potatoes (leftovers, or package of instant)
- Heat oven to 350°F
- On the stove top, heat oil in a large frying pan, over medium-high heat.
- Add the beef, celery, onion and carrots, and cook until brown, stirring frequently.
- Stir in the flour, salt, pepper, Worcestershire sauce and mustard.
- Pour in the beef broth, and stir well.
- Continue cooking and stirring until the meat mixture is boiling and thickened.
- Remove from stove, and spread the meat mixture in a 1.5 quart (1.5 L) casserole dish
- Cover with potatoes, and bake uncovered in 350°F oven for 30 minutes, until heated through, and potatoes are browned.