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.
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
- 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.
- Preheat oven to 375°F.
- 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.
- Stir in flour and ketchup until well combined. Pour in beef broth and simmer for 5 minutes. Season with salt and pepper.
- 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.
- Bake for 20 minutes, or until cheese is melted and lightly browned.