Shepard's Pie

A couple of weeks ago Marta asked me for my recipe for Shepard's Pie. I learned to make this following Tom's request; Shepard's Pie was served in a pub in London where Tom had been working. (London is an important city in our family. Both of my sons met their future wives in that city!)

I had never made Shepard's Pie before but I looked it up in a recipe book and have been making it ever since. It takes under an hour to make and is especially good on a cool dark day, like a comfort food. The leftovers are tastier the next day when you heat them up for your lunch.

Shepard’s Pie

1 pound ground beef (or turkey.)

1 chopped onion

a few chopped mushrooms (if available but not necessary)

Could add any desired vegetable such as peas (1 cup)

Beef broth ½ to 1 cup or however you like it. (This could be canned or dry flavoring mixed with hot water such as bouillion)

2 tablespoons Cornstarch

4 or 5 potatoes, boiled, drained, and mashed with milk until they are smooth

grated mozzarella cheese, about 1 cup or whatever you like.

Fry the onion and meat in a little olive oil until browned. Add any desired vegetables and cook 5 minutes. Add broth and heat until boiling.

Then thicken the broth to make gravy. Mix 2 tablespoons cornstarch with a little water in a cup to make a thick paste, then add this slowly to above meat, veg, and broth mixture in pan. Stir and heat until it thickens to a thick gravy.

At the same time prepare the mashed potatoes and have them hot and available.

Spray an oven proof casserole with Pam or other cooking spray. Pour hot meat mixture into the casserole. Next put the mashed potatoes in a layer on top of the meat mixture. Spread all over the top like icing on a cake. Next sprinkle the mozzarella cheese in a thin layer on top.

Heat the broiler in the oven, place the casserole in the oven, and broil a very short time, less than 5 minutes, until the cheese melts and turns slightly browned. It is ready! Watch the broiler carefully because it is easy to forget and burn it.

It is almost asparagus season in Michigan! Asparagus is one of my favorite vegetables. I prepare them the Spanish way, as shown by Marta, sauted quickly with a little olive oil.