Shepherd’s Pie

By Kelly Bogard

The hustle and bustle of the holidays sometimes gets to me. I love sitting down for family meals, but they seem few and far between right now. During a time when we’re trying to fit in every fun activity and visit with neighbors and friends, it’s tough to sit down to a home-cooked meal with just my little family.

Because of that, I try extra hard this time of year to make the meals memorable. Like this week’s recipe.

For Shepherd’s Pie, you will need…
2 lbs. ground beef
1-1/2 lbs. potatoes
3 large carrots, sliced
1 medium onion, chopped
1 c. fresh green peas
1 c. beef broth
1/2 c. heavy cream
1/2 c. butter, salted
2 tbsp. tomato paste
1 tbsp. Worcestershire sauce
1 tbsp. garlic, minced
2 tsp. flour
salt and pepper to taste

This recipe, though it has many parts, comes together quite quickly and easily, giving you time to unwind.

Start by peeling the potatoes and cutting them into chunks. Place them in a pot of salted boiling water until fork tender.

While the potatoes are cooking, place your ground beef in a large skillet and begin to brown. Stir in the carrots, onion, peas and garlic to the meat and simmer until meat is cooked through. Don’t forget to preheat your oven to 400 degrees.

Sprinkle flour over the meat and then add the beef broth, tomato paste and Worcestershire sauce. Stir the mixture until everything is combined and set aside.

Drain and mash the potatoes with heavy cream and butter until everything is mixed in. Season with salt and pepper to taste.

Spread the meat mixture in the bottom of a 9×13 baking dish.

Top with mashed potatoes, smoothing them over the top like icing. Place in the preheated oven and allow it to cook for 25 to 30 minutes, or until the potatoes begin to crust and brown.

This is one of those recipes that warms the body and soul. Take a few minutes to slow down and enjoy your family this holiday season. You can get back to the hustle and bustle tomorrow. From all of us at Texas Table Top, enjoy!