Shepherd’s Pie

Do you SEE all of that melty, wonderful cheese?

So traditionally, Shepherd’s Pie is made with lamb, not beef (how many shepherds herd cows?). Lamb, however, is expensive, hard to find, and a little creepy to me. So, we use plain old ground beef.

Rich starts with a roux (butter, flour, milk) and adds lots of different veggies: carrots, celery, peas, corn, mushrooms, lima beans… Sometimes we use fresh veggies, sometimes frozen, and usually a combination of the two. What we use just depends on what we have in the house! Beef gets browned and drained. He seasons it with parsley, sage, thyme, salt and pepper, adds the ground beef, then it goes in a baking dish. On top of the veggie mixture is a layer of mashed potatoes; we use Yukon Golds. Then, the glorious top layer: CHEESE.

In the oven it goes at 375, unless we’re in a rush (then 400) until it’s all heated through and the cheese is melty. It’s simple, delicious, and uses stuff we usually have in our fridge and freezer. It’s also SO good as leftovers!


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