Classic Shepherd’s Pie
- 1 1/2 to 2 lb. potatoes (about 3 large potatoes), peeled and quartered
- 8 Tbsp. butter
- 1 medium onion, chopped (about 1 1/2 cups)
- 1-2 cups vegetables—diced carrots, corn, peas
- 1 1/2 lb. ground round beef
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp. Johnny’s Seasoned Pepper
- 1 tsp. Johnny’s Seasoning Salt
- Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender – about 20 minutes.
- While the potatoes are cooking, melt 4 Tbsp of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
- Add vegetables according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
- Add peas and corn toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.
- Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Add Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
- Add the sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.
- When the potatoes are done cooking, remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.
- Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables in an even layer in a large baking dish (8×13 casserole).
- Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.
- Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.