Shepard's Pie

I grew up eating Shepard's Pie and every time I eat it, it brings back fond memories of my childhood. Recently a friend of mine made Shepard's Pie for the meal exchange that I am a part of and it was delicious! I recently made it for my family and it turned out great; one of the most tasty Shepard's Pie recipes that I ever had!


Shepard's Pie
2 tablespoons corn oil
1 large onion, finely chopped
1 celery stalk, finely chopped
1 1/2 pounds ground beef
2 teaspoons all-purpose flour
1 1/4 cups beef stock
1 tablespoon tomato paste
2 tablespoons worchestershire sauce
salt and black pepper to taste
3 to 4 large potatoes cut up into chunks
2 tablespoons butter
2-3 tablespoons butter
2-3 tablespoons milk
1 cup grated aged Cheddar cheese
I also added frozen corn to the meat mixture

Heat oil in a large saucepan, add onion, celery and carrot and cook for 3 minutes. Add the ground beef and cook, stirring occasionally, for about 5 minutes or until browned. Drain off most of the liquid.

Add flour and cook, stirring for 1 minute.

Add stock, tomato paste, Worchestershire sauce, salt and pepper to taste and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes

Meanwhile, prepare the potato topping: cook the potatoes in boiling salted water for 20 minutes or until tender. Drain. Add the butter and milk to the potatoes and mash until soft. Add salt and pepper to taste and stir in the cheese.

Spoon the ground beef mixture into casserole dish (or four individual dishes) and cover with the potato mixture.

The dish freezes wonderfully. You can either freeze or cook at 400 degrees for 25-30 minutes or until the potato topping is golden brown and the meat mixture is bubbling. Serve hot!