I'm a meat-and-potatoes girl, so a classic recipe like Shepherd's Pie really hits the spot for me. I prepared the recipe below for Hubby and me the other night, and I'm ashamed to admit there was very little left over (honestly...if I keep eating like this I'm going to need a muu-muu soon!).
Here's what you'll need:
|1/2 cup chopped carrots|
|1/2 cup chopped onion|
|1 lb. ground beef|
|1 can corn|
|1 tablespoon Worcestershire sauce|
|3-4 medium potatoes|
|3-4 pats of butter|
|1/8 cup milk|
|1/3 cup grated cheddar cheese|
Preheat oven to 350 degrees. Saute chopped carrots and onion in a pat of butter, then add Worcestershire sauce and ground beef and brown on medium heat; add a dash of salt and pepper.
In the meantime, peel and cube (or slice, if you prefer) your potatoes and place in medium saucepan with enough water to cover. Add salt and bring to a boil, then simmer until soft, about 20 minutes. Drain water, add remaining butter and enough milk to whip until creamy.
In a 2-quart casserole dish, layer meat and vegetable mixture, then corn, then mashed potatoes. Sprinkle grated cheddar cheese on top. Bake uncovered in 350 degree oven for about 20 minutes. If you like your topping to be more brown, turn on the broiler for the last few minutes but watch carefully so that it doesn't burn.
Makes enough for a normal family of four, or for two starving piggies like Hubby and me!