a balanced plate with room for dessert

Shepherd’s Pie

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I remember the first time I tried shepherd’s pie. It was at Brocach in Madison, WI and I loved everything about it. One day I was standing in front of my fridge trying to figure out what to do with all the random food I had laying around and it dawned on me to make an attempt at recreating the deliciousness I had encountered at Brocach.

This meal is the perfect comfort food. I will definitely make it again when it gets colder out.

Shepherd's Pie

Shepherd’s Pie
serves 4

6 large potatoes, peeled and quarted
1 tablespoon butter
2 tablespoons onion, minced
1/2 cup shredded cheese
1 tablespoon vegetable oil
1 large onion
1 pound lean ground beef
1/4 cup worcestershire sauce
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon flour
1 tablespoon ketchup
1 cup beef broth
5 carrots, peeled and diced
1 cup frozen peas

  1. Bring a large pot of water to boil. Add potatoes and boil for 15 minutes. Drain and mash with butter and minced onion. Mix in 1/4 cup shredded cheddar and set aside.
  2. Preheat oven to 375°F.
  3. Heat oil in a large pan over medium high heat. Add onion and cook until clear, about 3 minutes. Add in beef, worcestershire sauce, garlic powder and onion powder. Cook until meat is browned.
  4. Stir in flour and ketchup until well combined. Pour in beef broth and simmer for 5 minutes. Season with salt and pepper.
  5. Pour  beef into a 9×9 ovensafe dish. Top with peas and carrots. Smooth mashed potatoes over the top and sprinkle with remaining 1/4 cup shredded cheddar.
  6. Bake for 20 minutes, or until cheese is melted and lightly browned.

Author: Jenni

Dietitian by day and Midwest food blogger by night. Lover of whiskey, running, and all things food.

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