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.
- 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
- 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.