Jennifer Beggs’s Somewhat Famous Shepherd’s Pie (and a Guinness)

Technically, it’s Shepherd’s Pie when you use lamb, and it’s Cottage Pie when you use beef.  I call them both Shepherd’s Pie, but whatever you call it, it’s a comfort food in many cultures. My mom used to make a version for us with ground beef and she covered the mashed potatoes in cheese. That was tasty when I was a kid, but when I got older, I thought it would be far more interesting with chopped roast and vegetables, so I created the recipe below. Then I tasted the real deal in an Irish pub, and I discovered that I was spot on. Add a cold Guinness beer, and you have the ultimate in comfort foods!

Cooking  Time

20-30 minutes

Preparation Time

10

Servings

4-6

Equipment

  • 2-quart mixing bowl
  • 2.5-quart casserole dish OR (4) 3-cup Pyrex baking dishes
  • 1-quart sauce pan with lid or small skillet with lid

Ingredients

  • 1 pound cooked and shredded beef roast*
  • 2 T flour (The flour thickens the broth to make a gravy for the pie)
  • 2 T Beggs Bold Blends Burger & Steak Seasoning
  • 1 T butter and 1 T olive oil
  • 1 cup shredded or diced carrot
  • 1 cup diced sweet yellow onions
  • 1 cup sweet yellow corn kernels
  • 1 cup sweet green peas
  • 5 cups beef stock (I use the stock from the roast OR 1 T Better Than Bouillon Beef Base mixed into 1.5 cups warm water)
  • 6 cups mashed potatoes with 2 tsp Beggs Bold Blends Poultry & Pork Seasoning mixed in

TIP: Make a 2-pound roast in a crockpot. Use half for Shepherd’s Pie and half for another recipe.

Directions

  1. Preheat oven to 350F.
  2. In mixing bowl, toss shredded beef in flour and Beggs Bold Blends Burger & Steak Seasoning to coat well.
  3. Add butter, olive oil, and onions to sauce pan or skillet. Sautee on medium high heat for 5 minutes, stirring frequently. The onions are done when they become more transparent and soft.
  4. Add onions with oil/butter to the beef in the mixing bowl, and then add the carrots, corn, peas, and beef stock. Mix well.
  5. Turn mixture into either one large 2.5-Quart baking dish or 4 Pyrex 3-cup baking dishes
  6. Top with mashed potatoes.
  7. Bake uncovered at 350F until pie is bubbly and potatoes are golden brown.

Freeze for up to 3 months. For best reheating, thaw first. Then reheat on high in the microwave for 3 minutes.

 

 

 

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