Ingredients:
Serves 6
1 1/4 to 1/3 lbs ground beef
1 onion, chopped
2 large carrots (or 3 medium carrots)
1 cup frozen peas
3 lbs potatoes (I usually use red or yellow.)
1 stick butter
3/4 cup beef broth
3/4 tsp Worcestershire sauce
flour
seasonings: salt, pepper, garlic powder, onion powder and paprika
Make It:
1. Peel and cut potatoes into small chunks (around 1/2 inch to 1 inch). Boil in large pot for about 20 minutes until tender. Pre-heat your oven to 400 degrees.
2. While the potatoes cook, melt 3 tbl of butter in a skillet/pan over medium heat. Saute the onions and carrots for 10 minutes or until tender. Once cooked, take the veggies out and put into a bowl and cover.
3. Brown your ground beef until no longer pink. Then drain the fat. This is important, so you don't have fat pockets pop up when you bake the Shepherd's Pie. Season your meat with salt, pepper, garlic powder and onion powder to your liking.
4. Add your onions, carrots, frozen peas back into the pan with the ground beef. Add in the Worcestershire sauce and a half cup of the beef broth. Bring to a boil and then lower the heat to medium low for 5 minutes.
5. Make a flour paste. I use about 1 tbl flour and 1/4 cups of cold water. You want to make sure the paste is a bit runny. Add in the remaining 1/4 cup of beef broth and then make a well in the center of the mixture. Add in the flour paste to the center of the well and mix it in. It should make a gravy within your meat mixture.
6. Mash your potatoes with butter, milk and pepper. I make these according to how my family enjoys them.
7. Place your beef into a baking dish and then add your mashed potatoes on top. Make sure to cover the beef mixture entirely. Then sprinkle paprika on the top of your mashed potatoes.
8. Bake for 30 minutes until the top is browning and you see bubbling from the mixture below. Enjoy.
