Ingredients for Elizabeth's Shepherds Pie
- 1.5 lbs ground beef
- 1 large chopped onion
- 2 cups chopped carrots
- Brown Gravy Mix
- Worcestershire Sauce
- Cheddar Cheese
- 2 lbs potatoes
- 1/2 cup butter
- 1/2 cup milk
- 1 cup reserved potato water
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How to Make Elizabeth's Shepherds Pie
- Peel and dice 2 lbs potatoes.
- Place potatoes in a large pot, cover with cold water, and bring to a boil.
- Boil for 25 minutes, or until potatoes are fork-tender.
- Drain potatoes, reserving 1 cup of potato water.
- Return potatoes to the pot. Mash with 1/2 cup butter, 1/2 cup milk, salt, and pepper to taste.
- Set aside.
- Meanwhile, brown 1.5 lbs ground beef in a large skillet over medium-high heat. Add 1 large chopped onion and 2 cups chopped carrots; cook until beef is browned and vegetables are softened.
- Drain excess grease from the skillet.
- Return meat mixture to the skillet.
- Crumble 2 Oxo beef bouillon cubes into the skillet. Stir in 2 tablespoons brown gravy powder, 1 tablespoon Worcestershire sauce, and 1 cup reserved potato water.
- Mix well and simmer for 20 minutes, or until carrots are tender.
- Preheat oven to 375°F (190°C). Grease a large oven-safe dish.
- Transfer the meat mixture to the prepared dish.
- Spread the mashed potatoes evenly over the meat mixture.
- Using a fork, create criss-cross lines on top of the potatoes.
- Bake for 25 minutes.
- Sprinkle 1 cup shredded cheddar cheese over the top and bake for another 5 minutes, or until cheese is melted and bubbly.
- Serve immediately with HP sauce or your favorite brown sauce. Leftovers are delicious fried up with a knob of butter!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
14g
Fat
76g
Carbs
18g
