Shepard’s Pie

It was cold, wet, and generally miserable on Long Island today. Perfect weather for one of my favorite meals, Shepard’s Pie.

Here is the recipe I use:

3 cups chopped meat
1 large clove of garlic, minced
1 medium onion, chopped
1 teaspoon rosemary
4 tablespoons butter
2 tablespoon flour
3/4 cup of beef broth
Salt and pepper
4 medium potatoes, cooked and mashed
Cooked corn and / or peas

Preheat the oven to 375. Combine beef, garlic, onion, and rosemary. Melt butter in skillet and stir in flour. Cook for a few minutes until smooth and blended. Slowly add beef broth. Stir and cook until the gravey is thickened, cooking at least 5 minutes to get out the raw taste of the flour. Add meat mixture, salt and pepper to taste, and cook until the meat is done.

Spoon the mixture into a casserole dish and top with the corn and peas. Spread mashed potatoes on top. Bake for 40 minutes or until meat is bubbling and potatoes are browned.

Some people like to add shredded cheese on top.

I drank a Blue Point Ale with this tonight but it is also great with a red wine.

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