Peg’s Shepherd’s Pie

1-recipe_card

This recipe was clipped from a newspaper, and that is as far as I can document the source. The clipping is clearly quite old and weathered. I can definitely see why it was put into the collection, though: this is a very good shepherd’s pie recipe! The Cheddar cheese on top adds an additional flavor component, and makes the meal a little more special.

The original directions call for instant mashed potatoes. I have a somewhat rational prejudice against this ingredient, and have thus made a minor alteration to the recipe; instant potatoes are, to me, desperation food. Unless I am holed up in an underground bunker, I refuse to do anything with instant mashed potatoes. I am a grown adult who is perfectly capable of peeling potatoes, boiling them, and mashing them. It just isn’t that hard. That said, I left the rest of the recipe unchanged: it is delicious as is, and does not require any modification.

Ingredients:

  • 1 (10-ounce) package frozen mixed vegetables, prepared according to package directions
  • 4 to 6 servings mashed potatoes, made from scratch or instant
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon ground marjoram
  • 1/2 teaspoon ground oregano
  • Salt and pepper to taste
  • 1 cup grated Cheddar cheese
  • 1 teaspoon paprika

Directions:

Preheat the oven to 350 degrees Fahrenheit.

2-brown_meat

In a large skillet, brown the ground beef, onion, and garlic over medium heat with the thyme, marjoram, oregano, salt, and pepper.

3-add_veggies

Stir in the mixed vegetables.

4-in_dish

Place this mixture into a 2-quart casserole dish.

5-add_potatoes

Cover the mixture with the mashed potatoes.

6-add_cheese

Sprinkle the casserole with the Cheddar cheese and paprika.

Bake for 20 to 25 minutes, or until warmed through and cheese melts.

7-finished

Serves 4-6.

Click here for a print-friendly version.

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