There are many versions of Shepherds Pie – this is the one I grew up knowing, straight from England.
Hands-on time: 20-30 minutes; Cooking time: 30-35 min; Total time: approx. 1 hour
Ingredients
- 1 1/4 lb ground beef
- 1 cup beef stock
- 1 onion, minced
- 1/2 T butter
- 4 medium potatoes
- milk
- extra butter for topping
- salt
Directions
- Preheat the oven to 350 degrees.
- Peel, cut into chunks, and cook potatoes in boiling water until soft. This can take 15-20 minutes, depending on how small you cut the potatoes. Mash finely with a fork or potato masher, and mix with a little butter and milk to make smooth. Salt to taste.
- Meanwhile, melt the 1/2 T butter in an oven-proof casserole dish. Add onion and cook until softened, about 5 minutes.
- Add the ground beef, and cook until browned. Stir in the stock, cover and cook for 10 minutes.
- Spread the mashed potatoes over the meat, touching the edges of the dish.
- Dot with small pats of butter.
- Cook for 30-35 minutes, until browned and bubbly.
