Shepherd’s pie is the quintessential comfort food. It’s a complete meal all in one dish: meat, potato, vegetables, and gravy!
On that “gravy” note, check out Oscar Peterson playing “Gravy Waltz.”
Shepherd’s Pie
Ingredients
- ¼ cup onion, chopped
- 2 ribs of celery
- 1 carrot, sliced
- ½ cup red pepper
- 4 large potatoes, cubed
- 1½ cups water reserved from boiling potatoes
- ½ block cheddar cheese, grated
- ¼ cup Parmesan cheese
- 1 beef bouillon cube
- 1 pound lean ground sirloin
- 1 tablespoon flour
- ¼ teaspoon basil
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon Worcestershire sauce
- 1 tablespoon ketchup
Instructions
- Chop onion, dice celery, carrot and red pepper. Set aside.
- Wash and dice potatoes—leaving skins on. Place in large pot, cover with water. Bring to boil over medium heat and simmer for 10-15 minutes or until potatoes are almost done.
- Reserve 2 cups water from boiling potatoes. Drain potatoes. Place potatoes in a large bowl. While still hot, mash or whip with electric mixer. Add grated cheddar cheese and Parmesan cheese. Mix together. Do not over whip. Set aside.
- Using reserved potato water, combine it with beef bouillon cube and set aside.
- Brown ground sirloin in large frying pan over medium heat.
- Add onion, celery, carrot and red pepper. Stir together.
- Sprinkle flour over meat and vegetables. Toss to coat them with flour.
- Add basil, black pepper, and red pepper flakes. Stir together.
- Over medium heat, put pan of meat mixture then immediately add bouillon mixture.
- Add Worcestershire sauce and ketchup to pan of meat mixture. Stir to mix thoroughly.
- Cover and simmer until vegetables are slightly softened.
- Pour meat mixture in a 8x11-inch glass baking dish. Spoon the whipped potatoes onto the mixture making a covering of dollops. They can touch.
- Bake at 450 degrees for 15 minutes or until the tops of the potatoes are slightly crisp.
