Sheperd’s Pie

One of the kings of all comfort foods…



Peel 5 baking potatoes.  Chop them into quarters.

Boil them in salted water until fork tender.

While the potatoes boil…

Preheat your oven to 350.

Dice up mirepoix (celery, carrot, and onion) so you have about 1 cup of each.

In a Dutch oven, brown up to 2 lbs. ground beef seasoned with salt, pepper, and Worcestershire Sauce.  Set cooked meat aside retaining the juices in the pot.

Drop the mirepoix into the pot and season with salt.  Sweat the veges for about 5 minutes.  Add 3 tbsp. tomato paste and 1/4 cup beef stock.  Cook and stir to achieve a smooth consistency.

Add your cooked beef back into the pot.  Add more beef stock to thin.  You do not want this soupy, but it needs some moisture.  Let it simmer on low heat.

Back to the potatoes…

Add butter, cream/milk, and salt/pepper to taste.  Mash.

Spread the potatoes in a thick layer across the top of the meat mixture.

Bake at 350 degrees for 20 minutes.  You can broil the top for the last few minutes if you like the top browned.


Serve heaping portions.  Take a nice nap after eating!


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