Here's my favorite shepherds pie recipe I've used for years. Back in the 80's we ate at the Unicorn Pub in Calgary which at least at that time was owned by one or more of the Irish Rovers singing group.. You know that hit Unicorn song. Well it was delicious, just the kind of comfort food I like and it was a year or two later that their recipe showed up in the papers food section and I cut it out.
1.5 to 2 lbs hamburger
2 lbs potatoes for mashing
1 chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves minced
1/2 teasoon ground nutmeg (absolutely required)
Salt/Pepper to taste
8 oz (1 cup) beef broth
2 TBSP butter and a TBSP of cornstarch to make a roux (essential and butter is a better choice than margaring)
1 can of corn or peas (drained) or about a cup of fried mushrooms (my choice)
Start by peeling your spuds, cooking and mashing them (make them however you like,add what you like)
Fry the hamburger in a large skillet and drain
Add the chopped carrots, onion and celery and nutmeg, along with perhaps a teaspoon of salt and pepper
Let this mixture cook until the vegetables are wilted. (about 10 minutes)
In the meantime if you want to use mushrooms.. sautee them separately in butter.
Add the 8 oz of beef broth to the meat mixture and let it simmer for about 10 minutes.
Then take your butter/starch roux and mix it into the meat mixture to somewhat thicken it.
Pour the thickened meat mixture into a 9x13 oblong pan. It should be about 1" thick.
Top the meat mixture with either drained canned corn or frozen corn, drained canned peas.. or my preference the sauteed mushroom.
Spoon the mashed potatoes over the mixture and smooth it out.. run a fork over it to created grooves,,, brush some butter over the top
Bake at 350 for 35-40 minutes until lightly browned. Cool off on a wire rack for 10-15 minutes..
Have some beef or mushroom gravy ready to ladle over it on your plate.. YUM
Tastes even better the second and third day
Here's the meat mixture with the mushrooms atop along with the spuds before topping
1.5 to 2 lbs hamburger
2 lbs potatoes for mashing
1 chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves minced
1/2 teasoon ground nutmeg (absolutely required)
Salt/Pepper to taste
8 oz (1 cup) beef broth
2 TBSP butter and a TBSP of cornstarch to make a roux (essential and butter is a better choice than margaring)
1 can of corn or peas (drained) or about a cup of fried mushrooms (my choice)
Start by peeling your spuds, cooking and mashing them (make them however you like,add what you like)
Fry the hamburger in a large skillet and drain
Add the chopped carrots, onion and celery and nutmeg, along with perhaps a teaspoon of salt and pepper
Let this mixture cook until the vegetables are wilted. (about 10 minutes)
In the meantime if you want to use mushrooms.. sautee them separately in butter.
Add the 8 oz of beef broth to the meat mixture and let it simmer for about 10 minutes.
Then take your butter/starch roux and mix it into the meat mixture to somewhat thicken it.
Pour the thickened meat mixture into a 9x13 oblong pan. It should be about 1" thick.
Top the meat mixture with either drained canned corn or frozen corn, drained canned peas.. or my preference the sauteed mushroom.
Spoon the mashed potatoes over the mixture and smooth it out.. run a fork over it to created grooves,,, brush some butter over the top
Bake at 350 for 35-40 minutes until lightly browned. Cool off on a wire rack for 10-15 minutes..
Have some beef or mushroom gravy ready to ladle over it on your plate.. YUM
Tastes even better the second and third day
Here's the meat mixture with the mushrooms atop along with the spuds before topping
