Shepherd's Pie

By

Savory meat and vegetable gravy topped with creamy mash-o's!

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  • 8
  • Average
  • 25 mins
  • 40 mins
  • Average budget

Ingredients

  • Mince lamb (you can also use mince beef, but note that that is cottage pie, not shepherd's pie.)
  • 1/2 small onion, diced
  • 1 packet brown gravy
  • rosemary (to taste)
  • thyme (to taste)
  • 1 bag frozen mixed vegetables of your choosing
  • 8 medium- large potatoes of your choosing
  • 3 T. wet mustard
  • water
  • 1/4 C. milk
  • salt (to taste)
  • pepper (to taste)
  • 1/3 stick butter

Preparation

Step 1

Clean and cut potatoes. Add to large pot of water and bring to a boil. Usually takes about 40 minutes if you dice potatoes. Boil until potatoes are soft.

Step 2

Preheat oven to 425°F. Brown meat, rosemary, thyme, and onions in stove top skillet. Drain excess grease.

Step 3

Prepare gravy as directed on package. Pour into meat mixture. Add entire contents of frozen vegetable package into meat and cook until tender.

Step 4

While that is simmering, drain water from the potatoes. Add butter, milk, salt, pepper, and mustard to potatoes and beat with a hand mixer until mashed and slightly lumpy. Don't cream them!

Step 5

Remove meat/veg mixture from heat and pour into glass baking dish or dutch oven. Top evenly with potatoes. Touch bottom of fork to potatoes and whip up quickly to form small peaks.

Step 6

Bake 40 minutes or until peaks of potatoes are golden and crispy. Let sit 10 minutes and serve.

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Serve with Yorkshire Puddings and braised red cabbage.

Do not ruin with cheese!

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