Classic Shepherd's, or Cottage, Pie with ground beef and vegetables topped with creamy mashed potatoes and cheese.
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 6servings
Ingredients
2poundspotatoes
6tablespoonsbutterdivided
1onionchopped
1 ¼poundsground beef
1cupfresh or frozen corn kernels
1cupfresh or frozen green peas
1teaspoonWorcestershire sauce
½teaspoonthyme
Salt and pepper to taste
½cupbeef broth
¼cupmilk or half-and-halfoptional
1cupgrated sharp cheddar cheese
Instructions
Peel the potatoes and cut them into chunks. Boil in salted water until tender (about 20 minutes).
While the potatoes are cooking, melt 2 tblsp. butter in a large frying pan or cast iron skillet. Over medium high heat, saute the onions in the butter until tender and beginning to take on a little brown color. Remove the onions to a plate and hold until later.
Add the ground beef to the pan and cook until no pink color remains. Drain the excess fat and return the ground beef to the pan.
Add the onions back to the pan along with the corn, peas, Worcestershire sauce, thyme, salt and pepper. Stir together and add the beef broth. Reduce the heat and cook, uncovered, for about 10 minutes adding more beef broth if necessary to keep the mixture just moist.
Preheat the oven to 400 degrees.
While the beef mixture is simmering, drain the potatoes and mash with the remaining 4 tblsp. butter, salt and pepper. Add the milk or half-and-half if desired.
Place the beef mixture in a baking dish or leave it in the cast iron skillet if you used one.
Spread the mashed potatoes on top.
Place the skillet or baking dish in the preheated oven and cook for 15-20 minutes.
Remove from the oven and distribute the grated cheese over the mashed potatoes.
Return the pan to the oven and cook for an additional 10 minutes or until the cheese is melted and beginning to bubble.