Shepherd’s Pie Recipe

This is my personal Shepherd’s Pie recipe. It is delish! It feeds a bunch of people (6-8) (I have it for company quite a bit); and this recipe just sighs classic comfort food. It is also a great stretch-a-buck recipe as it only uses one pound of hamburger.

I hope you enjoy!!

B.A.M. Shepherds Pie

1 lb lean hamburger
1 onion, diced
2 cloves of garlic, minced
1/4 cup flour
1 1/2-2 cups beef (or chicken) stock
2 tbs. soy sauce (or to taste)
2 tbs. worchershire sauce (or to taste)
salt (to taste if needed)
pepper (to taste)
hot sauce (to taste)
2-3 cups leftover mashed potatoes
3-5 carrots, chopped, boiled for 20-25 minutes and mashed (or pureed in blender) I usually cook in the microwave
1 cup frozen super-sweet corn
1 cup shredded cheddar cheese (or favorite cheese, colby works well too)

In large skillet, saute onion in a dash of olive oil until tender. Add garlic and cook for 1 minute. Add hamburger and cook until browned. Do not drain. Add flour and stir in. Add beef stock, soy sauce, worshershire, salt, pepper and hot sauce. Heat and stir until bubbling and thickened, like gravy. Taste and adjust flavor as necessary. Add corn and remove from heat. In 2 quart casserole, layer meat/corn mixture, carrot puree, mashed potatoes, and top with cheese. Bake at 375 for 25-40 minutes, depending on if your potatoes are cold or hot at the time of layering. ENJOY!