Shepherd's Pie

Shepherd’s Pie

Shepherd’s Pie


1 ½ Pounds Ground Sirloin

1 Chopped Onion

2 Cups Mixed Vegetables (Chopped Carrots, Corn & Peas)

2 Pounds Potatoes

1 Stick Salted Butter

½ Cup Beef Broth

1 Teaspoon Worcestershire Sauce

Salt & Pepper to Taste

Peel and quarter potatoes.  Boil in water until tender.  While the potatoes are cooking, melt ½ stick of butter in a large frying pan.  Saute the onions in butter until tender over medium heat for about 10 minutes.  If you are adding vegetables, add them according to cooking time.  Put any carrots in with the onions.  Add corn or peas at the end of the cooking of the onions.  Add ground sirloin and sauté until no longer pink.  Add salt, pepper and Worcestershire sauce.  Add half a cup of the beef broth and cook, uncovered, over low heat for about 10 minutes.  Add more beef broth as necessary to keep moist.  Mash potatoes in a bowl with remainder of the butter.  Season with salt & pepper to taste.   Place beef and onions in baking dish.  Distribute mashed potatoes on top.  Rough up with a fork so that there are peaks that will brown nicely.  Cook in a preheated 400° F oven about 30 minutes or until bubbling and brown.  Broil for last new minutes if necessary to brown. 

Serves 4

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