Shepard’s Pie

Shepard’s Pie is not usually what people thing of when they think of spring.  Though this time of year is usually when you dig out recipes for lighter fare, I am usually digging through all the comfort recipes and recipes that can feed a crowd.  Why’s that, you ask?  Well, I am planning my menu for harvest.

Wheat harvest typically falls sometime between the second and third week of July.  While most people are planning for 4^th of July BBQs complete with burgers, dogs and potato salad, I’m looking to feed a crowd of hungry farmers with something that’ll fill them up until long after the sun goes down. 

I often get requests from the guys for what they’d like to see on the menu. One thing that is on everyone’s list is my Shepard’s Pie.  It may not be the traditional recipe, but it is easy, fast and everyone loves it!

Ingredients:

1 lb ground beef                              1 small onion

1 jar beef flavored gravy              1 cup mixed frozen vegetalbes

1 lb. russet potatoes, peeled and diced

¼ cup warm milk                              ½ cup sour cream

5 Tbsp. butter, divided                   ¼ cup green onion, chopped

Salt and pepper to taste

Directions:

In a sauté pan, sauté onion in 1 Tbsp. butter until soft and translucent. Add ground beef and brown; season with salt and pepper to taste.  Add the gravy and mixed vegetables.  Simmer for a couple minutes until slightly thickened. 

Meanwhile, in a separate pot, boil potatoes until fork tender. Drain and mash potatoes with milk, sour cream, butter; season with salt and pepper to taste.  Add green onion.

Transfer the meat mixture into a casserole dish. Top mixture with mashed potatoes.  Bake in 350 degree oven until potatoes are slightly browned and gravy is bubbly. 

Please leave you comments or questions below, I’d love to hear from you.

Enjoy and until next time, cheers!