Recipe: Shepherd’s Pie

048 It snows in Texas.  No, I’m for real.  Living here most of my life, that’s not something I’ve ever really said.  Yeah, we’ve had snow in the past, so you could say we’ve seen it before, but you wouldn’t really say it snows in Texas.  But, for the last few years, we’ve actually seen snow more than once during the winter.  Heck, we had a white Christmas this year.  And not just a few flakes.  Real snow.  And, it’s snowing again today.

The cold hit on Sunday, and I could think of nothing better than some warm, comfort food for dinner.  The kind that makes your kitchen smell warm, and when you’re finished you feel full and satisfied.  So, we made Shepherd’s Pie.  Now, I know this isn’t the prettiest food, but you’re going to have to trust me on this.  It’s sort of like a beef pot pie, with its rich, rosemary gravy-like sauce and tender vegetables.  It’s a one dish meal, which my family loves.  Make it this winter and your family will hug you.  Here’s the recipe…

0841 lb lean ground beef

1 cup diced onion

1 cup diced, steamed carrots (I steam mine in about 1/2″ water in a covered bowl in the microwave for about 3-4 minutes)

1 cup button mushrooms, sliced or quartered

1 can stewed tomatoes, undrained

2 tsp worsteschire sauce

1 tablespoon minced fresh rosemary

2 1/2 tablespoons flour

1 cup beef broth

2  large potatoes (diced, cooked, and mashed your favorite way–butter and milk for me)

1.  In large skillet, saute beef and onion till beef is brown and onions are translucent.

2.  Add carrots, mushrooms, tomatoes, worsteschire, and rosemary.  Use your spoon to sort of break up the tomatoes into smaller pieces.  Simmer 10 minutes.

3.  Mix flour and broth till smooth in a separate bowl.  Pour into beef mixture and stir.  Cook about 5 minutes, or until thick.

4.  Pour beef mixture into a large baking dish coated with cooking spray.  Top with the mashed potatoes, spreading evenly.

5.  Bake at 450 degrees for about 20 minutes until bubbly, and the potatoes are starting to turn golden.  Garnish with fresh parsley.  Serve with crusty bread for sopping up the sauce.  Enjoy!





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