Shepherd’s pie consists of a meat layer topped with a layer of mashed potatoes, sometimes with a layer of other vegetables in the middle.
1 lb. ground beef
1 cup finely chopped onion
1 garlic clove, minced
3 tbsp. flour
1 ¼ cups beef broth
1 – 2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
½ tsp. dried thyme (can use oregano or marjoram)
½ tsp. salt
¼ tsp. black pepper
In a large skillet, brown beef, stirring to break up. Add onion and garlic and cook until onions have softened. Drain any excess fat. Stir in the flour, then gradually stir in broth. Bring to a boil, stirring constantly. Add remaining ingredients. Reduce heat and simmer for 15 – 30 minutes. Pour mixture into approximately 8 or 9 inch baking dish.
Sprinkle meat layer with a layer of your choice of 1 or 2 vegetables: diced cooked carrots, corn, peas, etc. This is optional.
3 – 4 large baking potatoes, peeled and cut in chunks
2 or 3 whole peeled garlic cloves – optional
approximately ¼ cup milk or buttermilk
salt and pepper to taste
Cook potatoes (and garlic cloves, if using) in salted water until very tender. Drain water and replace pan on stove. Heat to evaporate any excess moisture. Mash thoroughly. Stir in milk to desired consistency. Taste and add salt and pepper.
Carefully spoon potatoes over top of vegetables; spread evenly.
Bake at 350 F for 35 – 45 minutes.