• 26Sep
    Categories: recipes Comments: 1

    This recipe is excellent for those chilly fall evenings and cold winter nights, a “comfort food” or stick-to-your-ribs type meal that is so satisfying in cool weather.

    Shepherd’s Pie

    • 2 lb ground beef
    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 1-2 cans beef broth
    • 2 tbsp parsley
    • 1 tbsp catsup (I sometimes add more to taste)
    • 3 dashes garlic salt
    • salt
    • pepper
    • mashed potatoes

    Saute onions in oil. Brown meat. Drain excess oil.

    Add remaining ingredients (except potatoes) and simmer for ½ to 1 hour. (I do not used instant potatoes, so I normally cook and mash the potatoes while the beef/gravy mixture is simmering.)

    Now most people place the meat in a casserole dish with the potatoes on top and then bake it for a bit, but our family does it differently. We eat it “messy style” or “homestyle” by putting mashed potatoes on each plate and topping it with the meat/gravy mixture. It is faster and tastes wonderful.

    At first my husband was turned off by the “messy” look of the meal, but after I convinced him to try it, my Shepherd’s Pie became his favorite meal.

    Note: This recipe may be halved. The whole recipe can feed a good sized family, like the family of 8 that I grew up in. I cut it in half and have enough for my husband and I, as well as leftovers for lunch the next day. Green beans make a great complimentary vegetable, or you can lighten up the meal with a salad.

     

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